1 pound sweet Italian sausage, removed from casings and sliced
2 medium red bell peppers, core and seeds removed and sliced
2 medium yellow bell peppers, core and seeds removed and sliced
1 pound orecchiette
2 teaspoons olive oil
1 tablespoon butter, cut into small pieces
⅓ cup grated parmesan cheese
Coarse salt and ground pepper to taste
Directions
Heat medium sauté pan on Medium-High (375°F).
Season peppers with salt and pepper and transfer to pan.
Add sausage and sauté for 7-10 minutes, set aside.
Boil large pot of water on Max/Sear and cook pasta according to package directions.
Drain pasta, reserving ½ cup water.
Transfer cooked sausage and peppers to bowl and add pasta, butter, reserved pasta water and parmesan.
Season with salt and pepper and toss to combine.
Recipe Note
If you don’t have orecchiette, any short pasta can be used.
If you have 2 PICs, you can sauté the sausage and peppers separately. If you have
1 PIC, they can be sautéed together. Just make sure not to crowd the pan.
Freshly roasted peppers give this hearty pasta a smoky taste, but if you can also
use jarred peppers instead.
