Orecchiette with Sausage and Roasted Peppers

Name: Orecchiette with Sausage and Roasted Peppers
Yield: serves 6
Ingredients: 2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded; 2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded; Coarse salt and fresh ground pepper; 1 pound orecchiette or other short pasta; 2 teaspoons olive oil; 1 pound sweet Italian sausage, removed from casings; 1 tablespoon butter, cut into small pieces; 1/3 cup grated Parmesan cheese

December 14, 2011

Freshly roasted peppers impart a smoky taste to this hearty pasta. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step one.

Recipe information

Yield
serves 6

Ingredients

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded

2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded

Coarse salt and fresh ground pepper

1 pound orecchiette or other short pasta

2 teaspoons olive oil

1 pound sweet Italian sausage, removed from casings

1 tablespoon butter, cut into small pieces

1/3 cup grated Parmesan cheese

Preparation

Step 1
Heat the broiler. Place the peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from the heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam for 2 to 3 minutes. Using a paper towel, rub off the pepper skins, reserving any juices in the bowl. Thinly slice the peppers crosswise into 1/4-inch strips; return to the bowl. Set aside.
Step 2
In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving 1/2 cup of the pasta water.
Step 3
Meanwhile, heat the oil in a large skillet over medium heat. Cook the sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add the roasted peppers; cook until heated through.
Step 4
Transfer the sausage mixture to a large bowl; add the pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsPasta Orecchiette Italian European Bell Pepper Vegetable Sausage Meat Main Dinner Nut Free Easy Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes