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1
peppers:
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2
preheat oven to 400.
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3
remove stems and seeds from bells peppers. quarter.
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4
brush quarters inside and out with 2 tbsp olive oil.
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5
place peppers in an oven safe dish and cook 30 minutes flipping over halfway (or until each side is slightly browned and peppers are soft but not mushy).
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6
allow peppers to cool so that they can be handled.
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7
sauce:
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8
put olive oil, crumbled italian sausage, sliced mushrooms, garlic, nutmeg, and red pepper flakes into a deep heavy skillet and saute on medium high until meat is well done and mushrooms are tender. remove from heat. pour in white wine white pan is still hot. scraping the pan to pick up any browned bits. let sit on the stove while you prepare the rest of the sauce.
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9
place 1 cup of heavy cream in a blender with all of the red pepper and one quarter of the yellow pepper.
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10
puree for roughly 30 seconds until slightly thickened and the red pepper is totally pureed.
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11
chop remained 3/4 of the yellow bell pepper into one inch strips.
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12
mix the bell pepper cream mixture into the sausage and mushroom mixture, stirring thoroughly. add remaining 1/4 cup of cream, white pepper, paprika, and cayenne pepper. stir thoroughly and place on medium heat. continue stirring for roughly five minutes scraping sides and bottom while stirring.
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13
allow sauce to bubble for 10-15 minutes until liquid is reduced by 1/3.
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14
spoon sauce over pasta of your choice.
