Sausage and Roasted Red Pepper Pasta

🥘 Ingredients

• Italian pork sausage
  18 oz
• Parmesan cheese
  1/2 c
• bell pepper
  2 unit
• butter
  4 tbsp
• chili pepper
  1 unit
• garlic
  4 clove
• gemelli pasta
  12 oz
• olive oil
  2 tsp
• pepper
• salt
• sour cream
  4 tbsp
• tomato paste
  6 tbsp
• vegetable oil

🍳 Cookware

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

1. 

   1

   Adjust rack to the middle position and preheat oven to 400 degrees. 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; discard casings.

   bell pepper: 2 unit, chili pepper: 1 unit, Italian pork sausage: 18 oz
2. 

   2

   Drizzle bell pepper halves with vegetable oil , salt , and pepper ; place cut sides down on a lightly oiled baking sheet . Place whole garlic on a 6-x-6-inch piece of aluminum foil and drizzle with vegetable oil , salt , and pepper . Cinch foil to make a closed pouch; place on baking sheet . Roast until pepper begins to char and garlic is soft, ⏱️ 25 minutes . Remove from oven.

   vegetable oil, salt, pepper, garlic: 4 clove, vegetable oil, salt, pepper
3. 

   3

   While veggies roast, add gemelli pasta to boiling water. Cook until al dente, ⏱️ 10 minutes (9-11 minutes). Reserve 3/4 cup pasta water, then drain.

   gemelli pasta: 12 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 (6-8 minutes). Pour out any excess fat from pan. If desired, stir in a pinch of chili; cook ⏱️ 15 seconds . Add tomato paste and 1/2 cup reserved pasta cooking water. Simmer until thickened, about ⏱️ 2 minutes . Turn off heat.

   olive oil: 2 tsp, tomato paste: 6 tbsp
5. 

   5

   Transfer roasted bell pepper halves to a cutting board ; thinly slice. Remove roasted garlic cloves from foil; transfer to cutting 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 . (TIP: If sauce seems dry, stir in a splash of remaining reserved cooking water.) Season with salt and pepper.

   sour cream: 4 tbsp, butter: 4 tbsp, Parmesan cheese: 1/2 c
6. 

   6

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