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1
Using tongs, place the bell peppers over a gas flame.
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2
Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes.
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3
(Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.)
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4
Place the charred peppers in a medium bowl.
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5
Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes.
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6
Under running water, peel away the charred skin from the peppers.
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7
Pat the peppers dry with paper towels.
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8
Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices.
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9
Set aside.
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10
In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat.
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11
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
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12
While the pasta is cooking: In a large skillet, heat the oil over medium-high heat.
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13
Add the turkey sausage and saute until cooked through, about 4 minutes.
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14
Add the garlic and cook for 1 minute.
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15
Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
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16
Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl.
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17
Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste.
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18
Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta.
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19
Top with the ricotta salata and sprinkle with the remaining parsley.
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20
Serve.
