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1.
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Place the peppers on a baking sheet.
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Place the baking sheet under the broiler for about 8 minutes, roughly 4 per side, until charred.
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Place the charred peppers in a medium bowl.
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(stainless steel works great).
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Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes.
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Then remove the plastic and under running water, peel away the charred skin.
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Pat the peppers dry with paper towels.
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Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices.
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Then cut the slices in half, so theyre roughly the same size as the pasta.
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Set aside.
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2.
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Bring a large pot of water to a boil.
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Once boiling, add salt and pasta.
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Cook pasta according to package directions.
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3.
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In a large skillet, heat olive oil over medium-high heat.
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Add the turkey sausage, breaking into bite-sized pieces with a wooden spoon or potato masher.
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Saute until cooked through.
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Add the garlic and cook for one minute.
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4.
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Add wine and stir to deglaze the pan.
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Let the mixture reduce for 5 minutes.
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And chicken broth, peppers and tomatoes to pan.
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Let peppers and tomatoes heat through and broth reduce a few minutes.
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Season with salt and pepper.
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5.
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Drain the pasta, reserving 1/2 cup of the cooking liquid, and transfer pasta to a large serving bowl.
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Add the sausage mixture and basil and toss well to combine all ingredients.
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Add reserved cooking liquid, if needed, to loosen the pasta.
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6.
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Top each serving with Parmesan cheese and a tablespoon or two of ricotta.
