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1.
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Adjust oven rack to the upper-middle position and turn the broiler on the high setting.
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2.
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Cut the tops off the red peppers, remove seeds and cut peppers in half (discard seeds and stem).
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Place peppers skin side up on a foiled lined rimmed baking sheet, drizzle with olive oil and place under the broiler.
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Broil until skins are black and blistered, about 10 minutes.
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Remove pan from oven.
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Put roasted red peppers into a gallon-sized zip lock bag.
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Seal the bag and throw them into the freezer to chill quickly, for about 15 minutes.
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When peppers are cool enough to handle, remove bag from freezer.
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Remove them from the bag and peel off the charred skin.
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Puree peppers in a food processor or blender until smooth and then set aside.
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3.
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Reduce oven temperature to 450 F.
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4.
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Heat olive oil in a large stock pot over medium-high heat.
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When oil is shimmering, add Italian sausage and brown, breaking it into small bits using a spoon.
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When sausage is nearly done cooking, add onions and garlic and reduce heat to medium.
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Continue cooking, stirring frequently, until vegetables start to soften and get translucent, about 5 minutes.
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5.
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While sausage and onions are cooking, start to make the pasta.
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Bring a pot of salted water to a boil and cook rotini as per box directions for al dente.
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When done, drain it and set aside.
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6.
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Once vegetables have softened, add tomatoes, heavy cream, half-and-half, and reserved pepper puree to sausage mixture.
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Raise heat slightly and bring to a boil.
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Let it simmer for 10 minutes to allow flavors to meld.
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Add ricotta, Italian cheese blend and the drained cooked pasta.
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Toss to combine.
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Season to taste with salt.
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7.
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Transfer pasta to a 9- by 13-inch baking pan or casserole dish with high sides.
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Dot the top with butter and place in oven to cook until brown and bubbly, about 25 minutes.
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8.
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Remove from oven and let it rest for 10 minutes before serving with additional shredded cheese.
