Ingredients for - Campanelle with Sausage and Roasted Red Peppers
How to cook deliciously - Campanelle with Sausage and Roasted Red Peppers
1. Stage
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Stage
Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
3. Stage
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.
4. Stage
Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.
5. Stage
Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.
6. Stage
Serve with freshly grated Parmesan cheese, if desired.
