Orecchiette pasta with Italian sausages and fried peppers
4 servings
45 minutes
Orecchiette pasta with Italian sausages and roasted peppers is a true embodiment of traditional Southern Italian flavor. The small ear-shaped orecchiette perfectly holds the rich sauce, creating a harmony of textures. Italian sausages add a deep, spicy taste to the dish, while the roasted peppers contribute sweetness and a hint of smokiness. This recipe was born in the sunny kitchens of Apulia, a region famous for its simple yet expressive dishes. The vibrant colors and rich flavor make this pasta an ideal choice for family dinners or cozy evenings. Adding butter and Parmesan completes the composition, giving the dish creamy tenderness. The balance of flavors makes it versatile – suitable for both everyday meals and special occasions.
1
Preheat the grill in the oven.
2
Cut the peppers lengthwise into 4 pieces and remove the seeds and veins. Place them on a foil-lined baking sheet, skin side up, and grill for about 15-18 minutes until the skins are charred. Transfer to a bowl and cover with foil. Let sit for a while and peel off the skin. Cut into thin strips and transfer to a bowl.
- Red sweet pepper: 2 pieces
- Yellow sweet pepper: 2 pieces
3
Meanwhile, boil the pasta in salted boiling water until al dente. Drain, reserving 0.5 cup of water.
- Coarse salt: to taste
- Orecchiette: 500 g
4
Heat olive oil in a pan over medium heat. Add sausage meat, broken into pieces. Fry until golden brown for 7-10 minutes. Add peppers and warm slightly.
- Extra virgin olive oil: 2 teaspoons
- Italian sausages: 500 g
5
Transfer the minced meat with peppers to a bowl, add pasta, butter, the reserved water, and parmesan. Season with salt and pepper. Serve immediately.
- Butter: 1 tablespoon
- Grated Parmesan cheese: 40 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
