Orecchiette With Hot Sausage and Roasted Red & Yellow Pepper

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“Freshly roasted peppers give this dish a smoky taste, if you want, you can substitute bottled red peppers, but it won't taste the same!! To skin the peppers char them and then cover tightly with plastic wrap or put them in closed brown paper bags - this wil produce steam and make the skins come off easily.”

Ingredients Nutrition


  1. Heat broiler.
  2. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
  3. Transfer to a large bowl.
  4. Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
  5. Using a paper towel, rub off pepper skins, reserving any juices in bowl.
  6. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
  7. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
  8. Drain, reserving 1/2 cup pasta water.
  9. Meanwhile, heat oil in a large skillet over medium heat.
  10. Add garlic until it turns golden (50 seconds).
  11. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
  12. Add roasted peppers; cook until heated through.
  13. Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan.
  14. Season with salt and pepper.
  15. Toss to combine.
  16. Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).

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