Orecchiette With Hot Sausage And Roasted Red & Yellow Pepper - cooking recipe

Ingredients

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
1 -2 garlic clove, sliced garlic into nice size pieces
kosher salt
fresh ground black pepper
crushed red pepper flakes (optional)
1 1 lb conchiglette pasta or 1 lb orzo pasta
2 teaspoons olive oil
1 lb hot Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated parmesan cheese
cheese, for serving

Preparation

Heat broiler.
Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
Transfer to a large bowl.
Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
Using a paper towel, rub off pepper skins, reserving any juices in bowl.
Thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
Drain, reserving 1/2 cup pasta water.
Meanwhile, heat oil in a large skillet over medium heat.
Add garlic until it turns golden (50 seconds).
Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
Add roasted peppers; cook until heated through.
Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan.
Season with salt and pepper.
Toss to combine.
Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).