Recipe courtesy of Constance Zimmer
Print
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Olive oil, for coating
  • 4 cloves garlic
  • 3 sweet Italian sausages
  • Salt 
  • 1 pound strozzapreti pasta or penne
  • 2 red bell peppers, skinned and sliced
  • 1 yellow bell pepper, skinned and sliced
  • 2/3 cup freshly grated Piave cheese or Parmigiano-Reggiano, plus more for serving
  • 2 tablespoons unsalted butter 
  • Freshly ground black pepper 
  • Handful fresh basil leaves, torn

Directions

Bring a pot of water to a boil.

Coat a medium pan with oil and heat over medium-low heat. Add the garlic and saute until golden brown, then remove and discard. Increase the heat to medium-high, and squeeze the sausages from their casings into the oil. 

Break up the sausages into roughly 1/2-inch pieces with a spatula and cook until browned, scraping up any smaller bits from the bottom of the pan.

While the sausage cooks, add a large handful of salt to the boiling water, then add the pasta and cook until al dente. Reserve 1/4 cup of the cooking water before straining the pasta.

Add the red and yellow bell peppers to the sausage and cook until the peppers are cooked through, about 5 minutes. Remove the pan from the heat, add the reserved cooking water, the cheese, butter and some pepper, then toss well. Scoop the pasta into serving bowls and top with torn basil leaves and a little more cheese. Enjoy.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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