CAMPANELLE WITH SAUSAGE AND ROASTED RED PEPPERS

Campanelle with Sausage and Roasted Red Peppers image

Great Friday night dinner with fresh bread and wine.

Provided by Ellen Trimboli

Categories Pasta and Noodles Pasta by Shape Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

4 medium (blank)s red bell peppers, quartered
¼ cup olive oil
6 links pork sausage, sliced
1 pound campanelle pasta
¾ cup pitted kalamata olives
2 tablespoons roasted almonds, roughly chopped
ground thyme to taste
salt and freshly ground black pepper to taste
2 tablespoons freshly grated Parmesan cheese, or to taste

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.
Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.
Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.
Serve with freshly grated Parmesan cheese, if desired.

Nutrition Facts : Calories 765.8 calories, Carbohydrate 95.9 g, Cholesterol 35.4 mg, Fat 31.3 g, Fiber 7 g, Protein 27.6 g, SaturatedFat 5.7 g, Sodium 741.9 mg, Sugar 5.5 g