Orecchiette with Sausage and Red Pepper Sauce

1. 1

   Remove sausage meat from casings.

2. 2

   In a large heavy skillet heat oil over moderately high heat until hot but not smoking and cook sausage, stirring to break up lumps, until golden.

3. 3

   Transfer sausage with a slotted spoon to a plate and pour off all but about 3 tablespoons of fat from skillet.

4. 4

   Add bell peppers and garlic to skillet with salt and pepper to taste and cook over moderate heat, stirring, until bell peppers are softened, about 5 minutes.

5. 5

   In a blender or food processor coarsely puree tomatoes with juice and stir into bell pepper mixture with sausage.

6. 6

   Simmer sauce, covered, stirring occasionally, 15 minutes.

7. 7

   Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 1 day or frozen 1 month.

8. 8

   In an 8-quart kettle bring 7 quarts of salted water to a boil.

9. 9

   Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander.

10. 10

    In a large heated bowl immediately toss pasta with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.