Orecchiette With Hot Sausage And Roasted Red & Yell

Name: Orecchiette With Hot Sausage And Roasted Red & Yellow Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 -2 garlic clove, sliced garlic into nice size pieces; kosher salt; fresh ground black pepper; crushed red pepper flakes (optional); 1 1 lb conchiglette pasta or 1 lb orzo pasta; 2 teaspoons olive oil; 1 lb hot Italian sausage, removed from casings; 1 tablespoon butter, cut into small pieces; 1/3 cup grated parmesan cheese; cheese, for serving

Servings: persons

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
1 -2 garlic clove, sliced garlic into nice size pieces
kosher salt
fresh ground black pepper
crushed red pepper flakes (optional)
1 1 lb conchiglette pasta or 1 lb orzo pasta
2 teaspoons olive oil
1 lb hot Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated parmesan cheese
cheese, for serving

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!).

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, 1 -2 garlic clove, sliced garlic into nice size pieces, kosher salt, and more.

Yes, Orecchiette With Hot Sausage And Roasted Red & Yellow Pepper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette With Hot Sausage And Roasted Red & Yellow Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions