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Gallery Orecchiette with Sausage and Roasted Peppers Recipe Summary prep: 20 mins total: 40 mins Servings: 6
Ingredients Ingredient Checklist 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 Coarse salt and ground pepper 1 pound orecchiette or other short pasta 2 teaspoons olive oil 1 pound sweet Italian sausage, removed from casings 1 tablespoon butter, cut into small pieces 1/3 cup grated Parmesan cheese
Cook’s Notes Covering charred peppers tightly with plastic wrap will produce steam and make the skins come off easily. Cook’s Notes More Pasta Tips
Gallery Orecchiette with Sausage and Roasted Peppers
Recipe Summary prep: 20 mins total: 40 mins Servings: 6
Gallery
Orecchiette with Sausage and Roasted Peppers
Orecchiette with Sausage and Roasted Peppers
Orecchiette with Sausage and Roasted Peppers
Recipe Summary prep: 20 mins total: 40 mins Servings: 6
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 6
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 6
6
Ingredients
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 Coarse salt and ground pepper 1 pound orecchiette or other short pasta 2 teaspoons olive oil 1 pound sweet Italian sausage, removed from casings 1 tablespoon butter, cut into small pieces 1/3 cup grated Parmesan cheese
Directions
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; 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. 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.
Cook’s Notes Covering charred peppers tightly with plastic wrap will produce steam and make the skins come off easily.
Cook’s Notes More Pasta Tips
Cook’s Notes
Covering charred peppers tightly with plastic wrap will produce steam and make the skins come off easily.
More Pasta Tips
Reviews (15)
Add Rating & Review 52 Ratings 5 star values: 16 4 star values: 9 3 star values: 19 2 star values: 7 1 star values: 1
Load More Reviews
Reviews (15)
Add Rating & Review 52 Ratings 5 star values: 16 4 star values: 9 3 star values: 19 2 star values: 7 1 star values: 1
Add Rating & Review
52 Ratings 5 star values: 16 4 star values: 9 3 star values: 19 2 star values: 7 1 star values: 1
52 Ratings 5 star values: 16 4 star values: 9 3 star values: 19 2 star values: 7 1 star values: 1
52 Ratings 5 star values: 16 4 star values: 9 3 star values: 19 2 star values: 7 1 star values: 1
5 star values: 16 4 star values: 9 3 star values: 19 2 star values: 7 1 star values: 1
Martha Stewart Member Rating: 2 stars 07/04/2014 It looked wonderful...but it was quite bland. I will make this again because it does make a beautiful presentation, but will flavor it up a bit with my mushroom and garlic olive oil. Martha Stewart Member Rating: 4 stars 01/21/2014 Very flavourful and easy recipe! I too added some mushrooms and little extra parmesan. I also wanted a but of an extra kick since the sausage was mild and so I added some hot pepper flakes which worked perfectly with the pasta. Love this recipe and will definitely be making it again! Martha Stewart Member Rating: 5 stars 01/04/2014 Super tasty! Very easy and full of flavor. I would recommend making the pasta after you roast the peppers, so that it doesn't sit too long and stick together. Yummy! Martha Stewart Member Rating: Unrated 12/30/2012 i made this with sweet turkey sausage,wonderful. Martha Stewart Member Rating: Unrated 02/19/2012 my family has been making this for three or four years. If you roast the peppers yourself, it is just delicious. The juices from the pepper, combined with the cheese, makes it very rich. We use whole wheat pasta if we can find it Martha Stewart Member Rating: Unrated 03/14/2011 I love this dish; it's one of my go-to meals. I especially love the cute little ear-shaped pastas. The roasted peppers obviously make this dish, and I have yet to find jarred peppers that are as good as homemade. Roast your own! Martha Stewart Member Rating: Unrated 12/12/2010 delish! i added steamed broccoli into it for some added vegetables, and also went with fresh grated parm as well as a little chopped fresh parsley to make it even more fab. i have a hard time finding orecchiette in canada, i have to grab a few boxes when i'm in the usa. Martha Stewart Member Rating: Unrated 09/27/2010 My husband and I really enjoyed it! I added 2 cups of fresh spinach, 1 large chopped tomato, and some mushrooms to the mixture. Very easy and a great way to use up veggies in the fridge! Martha Stewart Member Rating: Unrated 06/10/2010 Super yummy! My picky hubby loved it. The roasted peppers are definitely worth the time and energy. I will drain the sausage after browning it the next time - unnecessary oil left in dish. Otherwise, delicious and simple! Martha Stewart Member Rating: Unrated 03/02/2009 Oh my Gosh. Fantastic. I've made it for many different people and I automatically have a recipe card ready because they ALWAYS ask. This is a Winner for sure. Martha Stewart Member Rating: Unrated 01/15/2009 We loved this dish. I have food allergies so I substituted rice pasta and pecorino romano (goat cheese) and added roasted red pepper also. It was great. Also added chopped fresh parsley. Martha Stewart Member Rating: Unrated 10/08/2008 One of my favorite dishes of all time! My husband requests it constantly. It is absolutely wonderful. Martha Stewart Member Rating: Unrated 08/20/2008 I love this recipe! It is very tasty and my family loves it! I would recommend this for entertaining because it makes a lot! Martha Stewart Member Rating: Unrated 07/25/2008 We just finished this meal and it was delicious. Do not for go roasting the peppers...they were so smoky and wonderful. The only suggestion I have is perhaps doubling the Parmesan and adding an orange pepper! Thank you, Martha. This is a keeper.Martha Stewart Member
Rating: 2 stars 07/04/2014
It looked wonderful…but it was quite bland. I will make this again because it does make a beautiful presentation, but will flavor it up a bit with my mushroom and garlic olive oil.
Rating: 2 stars
Rating: 4 stars 01/21/2014
Very flavourful and easy recipe! I too added some mushrooms and little extra parmesan. I also wanted a but of an extra kick since the sausage was mild and so I added some hot pepper flakes which worked perfectly with the pasta. Love this recipe and will definitely be making it again!
Rating: 4 stars
Rating: 5 stars 01/04/2014
Super tasty! Very easy and full of flavor. I would recommend making the pasta after you roast the peppers, so that it doesn’t sit too long and stick together. Yummy!
Rating: 5 stars
Rating: Unrated 12/30/2012
i made this with sweet turkey sausage,wonderful.
Rating: Unrated
Rating: Unrated 02/19/2012
my family has been making this for three or four years. If you roast the peppers yourself, it is just delicious. The juices from the pepper, combined with the cheese, makes it very rich. We use whole wheat pasta if we can find it
Rating: Unrated 03/14/2011
I love this dish; it’s one of my go-to meals. I especially love the cute little ear-shaped pastas. The roasted peppers obviously make this dish, and I have yet to find jarred peppers that are as good as homemade. Roast your own!
Rating: Unrated 12/12/2010
delish! i added steamed broccoli into it for some added vegetables, and also went with fresh grated parm as well as a little chopped fresh parsley to make it even more fab. i have a hard time finding orecchiette in canada, i have to grab a few boxes when i’m in the usa.
Rating: Unrated 09/27/2010
My husband and I really enjoyed it! I added 2 cups of fresh spinach, 1 large chopped tomato, and some mushrooms to the mixture. Very easy and a great way to use up veggies in the fridge!
Rating: Unrated 06/10/2010
Super yummy! My picky hubby loved it. The roasted peppers are definitely worth the time and energy. I will drain the sausage after browning it the next time - unnecessary oil left in dish. Otherwise, delicious and simple!
Rating: Unrated 03/02/2009
Oh my Gosh. Fantastic. I’ve made it for many different people and I automatically have a recipe card ready because they ALWAYS ask. This is a Winner for sure.
Rating: Unrated 01/15/2009
We loved this dish. I have food allergies so I substituted rice pasta and pecorino romano (goat cheese) and added roasted red pepper also. It was great. Also added chopped fresh parsley.
Rating: Unrated 10/08/2008
One of my favorite dishes of all time! My husband requests it constantly. It is absolutely wonderful.
Rating: Unrated 08/20/2008
I love this recipe! It is very tasty and my family loves it! I would recommend this for entertaining because it makes a lot!
Rating: Unrated 07/25/2008
We just finished this meal and it was delicious. Do not for go roasting the peppers…they were so smoky and wonderful. The only suggestion I have is perhaps doubling the Parmesan and adding an orange pepper! Thank you, Martha. This is a keeper.
All Reviews for Orecchiette with Sausage and Roasted Peppers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Orecchiette with Sausage and Roasted Peppers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
