Sausage and Roasted Red Pepper Pasta

🥘 Ingredients

• Italian pork sausage
  10 oz
• Parmesan cheese
  2 tbsp
• bell pepper
  1 piece
• butter
  4 tbsp
• chili pepper
  1 piece
• garlic
  4 cloves
• gemelli pasta
  8 oz
• olive oil
  2 tbsp
• sour cream
  2 tbsp
• tomato paste
  2 tbsp
• vegetable oil
  1 tbsp

🍳 Cookware

• oven
• large pot
• baking sheet
• aluminum foil
• large pan
• cutting board

1. 

   1

   Adjust oven rack to middle position and preheat to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve bell pepper , then remove and discard cores and stems. Thinly slice chili pepper . Remove Italian pork sausage from casings and discard casings.

   bell pepper: 1 piece, chili pepper: 1 piece, Italian pork sausage: 10 oz
2. 

   2

   Drizzle bell pepper halves with vegetable oil , salt, and pepper. Place cut sides down on a lightly oiled baking sheet . Place garlic on a 6x6-inch piece of aluminum foil and drizzle with oil, salt, and pepper. Cinch foil to make a closed pouch and place on baking sheet. Roast until pepper begins to char and garlic is soft ⏱️ 20 minutes . Remove from oven.

   vegetable oil: 1 tbsp, garlic: 4 cloves
3. 

   3

   While veggies roast, add gemelli pasta to boiling water. Cook until al dente ⏱️ 10 minutes . Reserve ¾ cup pasta water, then drain.

   gemelli pasta: 8 oz
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned ⏱️ 7 minutes . Pour out any excess fat from pan. If desired, stir in a pinch of remaining chili pepper and cook ⏱️ 15 seconds . Add tomato paste and ½ cup reserved pasta cooking water. Simmer until thickened ⏱️ 2 minutes . Turn off heat.

   olive oil: 2 tbsp, tomato paste: 2 tbsp
5. 

   5

   Transfer roasted bell pepper halves to a cutting board and thinly slice. Remove roasted garlic cloves from foil, transfer to board, and gently smash with a fork. Return pan with sauce to low heat. Add garlic and stir to combine. Stir in sliced bell pepper, pasta, sour cream , butter , and half the Parmesan cheese . If sauce seems dry, stir in a splash of remaining reserved cooking water. Season with salt and pepper.

   sour cream: 2 tbsp, butter: 4 tbsp, Parmesan cheese: 2 tbsp
6. 

   6

   Divide pasta between bowls. Sprinkle with remaining Parmesan cheese and, if desired, a pinch of remaining chili pepper.