Roasted Red Pepper Pasta

• 份量: 2 servings

配料

10 oz hot Italian pork sausage

6 oz lumaca regata Pasta

¼ CUP grated parmesan

¼ CUP cream

1 oz salted butter

1 shallot

Chopped red onion to match the bell pepper amount

2 TBSP tomato paste (I use at least half a can)

1 TBSP capers

2 cloves garlic (I use 3-4 cloves)

1 oz sliced roasted red peppers (I use a whole bell pepper)

1½ TSP calabrian chili paste (I use tons of Sambal Oelek)

1/2 CUP ricotta (part-skim)

步骤

1. Chop the garlic, peppers, onion, and shallots. Set aside. Set aside with the capers in a bowl. Season with salt and pepper.

2. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper. Set aside until the end.

2. Cook the pasta. Reserve ½ CUP of the pasta cooking water.

4. Cook the sausage.

5. Meanwhile, heat a drizzle of olive oil on medium-high until hot. Add the prepared bowl of onions, peppers, etc. Cook, stirring constantly, 1 to 2 minutes, or until softened.

6. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

7. Turn off the heat. Add the cream and 1/4 cup of water (I use the pasta water). Stir to combine. Taste, then season with salt and pepper if desired.

6. Add the cooked sausage, cooked pasta, butter, ricotta mixture, and some of the reserved pasta cooking water (as needed). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (add pasta water as needed to ensure the pasta is thoroughly coated).

7. Turn off the heat. Taste, then season with salt and pepper if desired.