Name: Cavatelli with Sausage and Bell Peppers
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 red bell peppers, seeded and cut into strips; 3 tbsp (45 ml) olive oil; 1 lb (450 g) Italian sausage meat; ½ cup (125 ml) store-bought red pepper spread, or more to taste; ½ recipe homemade cavatelli; ¼ cup (10 g) mixed herbs, finely chopped (basil, parsley, chives); ½ cup (35 g) fresh Parmesan cheese, finely grated

Ingredients

- 3 red bell peppers, seeded and cut into strips
- 3 tbsp (45 ml) olive oil
- 1 lb (450 g) Italian sausage meat
- ½ cup (125 ml) store-bought red pepper spread, or more to taste
- ½ recipe homemade cavatelli
- ¼ cup (10 g) mixed herbs, finely chopped (basil, parsley, chives)
- ½ cup (35 g) fresh Parmesan cheese, finely grated

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick or parchment paper-lined baking sheet, coat the bell peppers with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 30 minutes or until the peppers are starting to brown. Set aside.
- Meanwhile, in a large skillet over medium-high heat, brown the sausage meat in the remaining oil while breaking it up with a wooden spoon. Add the pepper spread and cook for 1 minute longer. Remove from the heat.
- In a pot of salted boiling water, cook the cavatelli for 4 to 5 minutes or until cooked through. Set aside 1 cup (250 ml) of the cooking water. Drain the cavatelli.
- Add the cavatelli and reserved cooking water to the skillet of sauce. Return the skillet to the heat and cook until the pasta is well coated in the sauce. Season with salt and pepper.
- Serve the pasta in shallow bowls. Top with the roasted bell peppers and the mixed herbs. Sprinkle with the Parmesan. Serve immediately.

Cavatelli with Sausage and Bell Peppers

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan