Red Bell Peppers

Fresh egg pasta with sweet Italian sausage, roasted red bell peppers, and cherry tomatoes is an immensely flavorsome pasta dish that is greatly appreciated in the Campania kitchen.  At home in Massa Lubrense during the summer months I always find myself eagerly awaiting the moment the red bell peppers in our garden can be gathered at peak flavor or at the local farmers market. The first dish I make is this one, it’s that good, well to me and my family anyway, who gobbling up bowls all summer long.

While Campanian cooks usually prepare the peppers by sautéing them in a little extra-virgin olive oil before stirring them into the sauce, I like to roasted the peppers instead. Either way, the results are delicious, but with the soft texture and sweet flavor with smoky notes of the roasted peppers, this pasta dish has that little extra burst of wonderful that makes it one to savor and remember, in my opinion.

Since this recipe only requires two medium red bell peppers I suggest in the instructions to roast them in the oven for convenience sake. But you can also use a stove top or electric grill or, if you happen to have the hot embers in your barbecue or fire pit ablaze, that would be my first choice since the embers infuse a delightfully smoky taste and aroma to the peppers that’s quite delicious.

Since sweet Italian sausage is one of the celebrated ingredients in this recipe, I definitely think it is worth seeking out the finest quality, best-tasting ones you can find at your local markets. You will taste the difference quality makes and be happy you did for sure!

If you’ve ever tasted fresh egg pasta you won’t need convincing why I recommend using it for this recipe. It simply marries deliciously with this sauce! You can use store-bought fresh pasta sheets or homemade, whichever you prefer or is convenient at the moment. Otherwise, you can seek out the already cut store-bought fresh tagliatelle, if you like.

If you happen to be making homemade pasta sheets, roll the sheets through the second-thinnest setting on your pasta machine.

To cut the pasta sheets into tagliatelle, cut the pasta sheets into 10-inch (26-centimeter) lengths. Fit the pasta machine with the wide-cut attachment and roll the pasta sheets through into 1/4-inch-wide (6-millimeter-wide) strips. Or, if you prefer, you can cut the strips by hand, brush the surface of the pasta sheet with flour and, using a sharp knife or pastry wheel, trim around the edges so they are smooth. Roll up the sheet crosswise, jellyroll style, and cut the pasta crosswise into 1/4-inch-wide (6-millimeter-wide) strips. Afterwards, unravel the strips, form them into small loose nests, and let dry on lightly floured kitchen towel while you make the sauce.

Buon appetito (Enjoy the meal)!

Fresh Egg Pasta with Sweet Italian Sausage, Roasted Red Bell Peppers, and Cherry Tomatoes

5 from 1 vote

Print Pin Rate

Course: Pasta & Risottos

Servings: 5

Ingredients

• 2 medium red bell peppers
• 1/4 cup extra-virgin olive oil plus extra for drizzling
• 1/2 medium onion finely chopped
• 2 garlic cloves halved or lightly smashed
• leaves from 1 fresh rosemary sprig about 4-to 5-inches long, minced
• 1/8 teaspoon hot red pepper flakes
• 1/2 pound sweet Italian sausage casings removed and meat separated into small pieces
• 1 teaspoon dried oregano
• 1/4 cup dry white wine
• 1 1/2 pounds cherry tomatoes halved
• freshly ground black pepper
• coarse sea salt or kosher salt
• 1 pound store-bought fresh tagliatelle or fettucini or homemade pasta sheets, cut crosswise into 1/4-inch wide strips
• 1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for serving
• 8 to 10 torn fresh basil leaves reserving some for garnish

Instructions

• Preheat the oven to 400°F. Rub the peppers all over with a little olive oil and place them on a baking sheet, leaving a space between each pepper. Roast the peppers, turning them every 15 minutes or so, until they are well charred and blistered on all sides and beginning to collapse, about 30 to 40 minutes.
• Remove the baking sheet from the oven and immediately place the peppers in a bowl and cover it tightly with aluminum foil to trap in the vapors while the peppers are emitting their steam. Set aside for about 15 minutes, or until their skins have loosened and they are cool enough to handle.
• Remove the skin with a sharp knife and trim off the stem. Pour any of the peppers remaining juices into a small bowl, then split the peppers open and lay them out flat on a work surface. Scrape away the seeds and inner membranes, then cut the peppers into 1-to 1 1/2-inch thin strips. Set the peppers aside in the bowl with their juices.
• Slowly bring a large pot of water to a rolling boil.
• Meanwhile, in a 12-to 14-inch sauté pan over medium-low heat, combine the olive oil and onion and gently sauté until the onion has softened, about 3 to 4 minutes, stirring occasionally. Add the garlic, rosemary, and pepper flakes and stir just until the garlic is fragrant, about 30 seconds. Add the sausage and oregano and stir occasionally until the meat is lightly browned with no pink remaining, about 5 to 6 minutes.
• Pour in the wine and bring to a boil. Reduce the heat slightly and simmer until the wine is almost fully absorbed. Stir in the tomatoes and season with salt and a few grindings of black pepper. Partially cover the pan and cook, stirring occasionally, for 15 to 20 minutes or until the tomatoes break down and release their juices.
• Add the roasted peppers and their juices to the pan and stir for a couple of minutes longer just to blend the flavors. Taste for seasoning and add more salt and pepper, if necessary. Reduce the heat to low and leave the sauce very gently simmering on the stove while you cook the pasta.
• Salt the boiling water and drop in the pasta. Stir to separate the strands. Return the water to a boil and cook until the pasta is just under al dente, tender but firm to the bite, about 2 to 2 1/2 minutes. Drain the pasta in a colander, reserving 1 cup of the pasta cooking water.
• Add the pasta, Parmigiano, and basil to the saucepan and gently toss for about 2 minutes or until the pasta is al dente and well coated with the sauce, adding a little more pasta cooking water, if more liquid is needed.
• Divide the pasta among the plates and serve immediately sprinkled with Parmigiano and garnished with basil.