Preheat oven to 400 degrees. Bring a large pot of
salted water to a boil. Halve bell pepper, then
remove and discard core and stem. Thinly slice
chili pepper, removing seeds for less heat. Remove
sausage from casings.
Drizzle bell pepper halves with oil, salt, and
pepper. Place cut sides down on a lightly oiled
baking sheet. Place garlic cloves on a small
piece of foil and drizzle with oil, salt, and
pepper. Cinch into a packet and place on a
baking sheet. Roast until bell pepper begins to char
and garlic softens, about 20 minutes.
Once water is boiling, add gemelli to pot. Cook
until al dente, 9-11 minutes. Reserve 1 1/2 cup
pasta cooking water, then drain. Heat a drizzle
of olive oil in a large pan over medium high
heat. Add sausage and cook, breaking up meat
into pieces, until browned and cooked through,
6-8 minutes. If desired, stir in a pinch of
chili pepper, cook until fragrant, about 15
seconds. Add tomato paste and 3/4 cup reserved
pasta cooking water. Simmer until thickened, 2-
3 minutes. Turn heat to low.
Transfer roasted bell pepper to a cutting board
and thinly slice. Remove roasted garlic cloves
from foil. Transfer to cutting board and gently
mash with a fork. Add mashed garlic to sauce
and stir to combine. Stir in sliced bell
pepper, gemelli, sour cream, 4 tbsp butter, and
half the parmesan cheese. If sauce seems dry,
stir in a splash of remaining reserved pasta
cooking water. Season with salt and pepper.
Divide pasta between bowls and top with
remaining parmesan cheese.
Originally Submitted
2/12/2021
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