SAUSAGE AND ROASTED PEPPER PENNE
Steps:
- 1.Slice the bell pepper into quarters, removing the stem and the seeds. Arrange quarters, "skin" side up, on a foil lined baking sheet. Broil in the oven on the top rack until the skin is blackened and blistered. Remove peppers from the baking sheet and place them immediately into a pan and cover with the lid for about 10-15 minutes. The peppers will "sweat", and the blistered skin will peel right off. After peeling and discarding the skin, chop the pepper coarsely and set aside. 2.In a large skillet, sauté the sliced sausage over medium heat until browned. Remove cooked sausage and set aside. 3.Add 1 tbsp olive oil to the drippings in the pan (use more oil if your pan is nonstick). Add the chopped pepper, dried rosemary, and the minced garlic. Sauté until the garlic just begins to turn golden. 4.Carefully pour in the red wine, and boil for a few minutes, until the liquid is reduced by about half. 5.Return the sausage to the skillet, and stir in the arrabbiata sauce. Simmer on low heat and stir occasionally while the pasta cooks. 6.Pour the meat sauce on top of cooked, drained pasta and top with cheese and parsley, if desired.
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