Orecchiette with Hot Sausage and Roasted Red Yellow Pepper
Capture the bold, vibrant flavors of Italy with this irresistible recipe for Orecchiette with Hot Sausage and Roasted Red Yellow Pepper. Perfectly al dente orecchiette pasta is paired with spicy hot Italian sausage, sweet roasted red and yellow bell peppers, and a touch of heat from crushed red pepper flakes. The dish is brought together with fragrant garlic, a splash of pasta cooking water for a light sauce, and finished with a generous sprinkle of Parmesan cheese and fresh parsley. The roasted peppers add a subtly smoky sweetness that perfectly balances the sausage's savory depth. Ready in just 50 minutes, this recipe is a colorful, quick, and crowd-pleasing dinner option that doubles as a visual feast. Ideal for busy weeknights or casual entertaining, it’s a one-pan wonder that highlights the best of rustic Italian flavors.
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Recipe Information
Ingredients
- 12 oz Orecchiette pasta
- 8 oz Hot Italian sausage (casings removed)
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 3 tbsp Olive oil
- 3 cloves Garlic cloves (minced)
- 0.5 tsp Crushed red pepper flakes
- 0.5 cup Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 450°F (232°C). Lightly coat the whole red and yellow bell peppers with 1 tablespoon of olive oil and place them on a baking sheet.
Roast the peppers in the oven for 15-20 minutes, turning them occasionally, until their skins are charred and blistered. Remove from the oven and place the peppers in a bowl covered with plastic wrap for 10 minutes to steam.
Once the peppers are cool enough to handle, peel off their skins, remove the stems and seeds, and slice them into thin strips. Set aside.
Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta. Set the drained pasta aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the hot Italian sausage, breaking it up with a wooden spoon, and cook for 7-8 minutes or until browned and cooked through.
Add the minced garlic and crushed red pepper flakes to the skillet with the sausage. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the roasted red and yellow pepper strips to the skillet and toss to combine. Cook for another 2-3 minutes until warmed through.
Add the cooked orecchiette pasta to the skillet along with the reserved pasta cooking water. Toss everything together to coat the pasta evenly in the sauce. Season with salt and black pepper to taste.
Remove from heat and stir in the grated Parmesan cheese and chopped parsley.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 5762 mg | 251% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 11.5 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1664 mg | 128% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1980 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
