Ingredients
- 1 whole Red Bell Pepper
- 1 whole Orange Bell Pepper
- 16 ounces
- weight Gemelli Pasta
- 2 Tablespoons Olive Oil
- 1 ounce
- weight Hot Italian Turkey Sausage
- Casings Removed
- 3 cloves Garlic
- Minced
- 23 cups White Wine
- 1- 3/4 cup Chicken Broth
- 5 whole Plum Tomatoes
- Seeded And Chopped
- 1/2 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 2 Tablespoons Basil
- Chopped
- Parmesan Cheese For Serving
- 1- 1/2 Tablespoon Ricotta Cheese
- Per Serving
Instructions
- 1.
- Place the peppers on a baking sheet.
- Place the baking sheet under the broiler for about 8 minutes, roughly 4 per side, until charred.
- Place the charred peppers in a medium bowl.
- (stainless steel works great).
- Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes.
- Then remove the plastic and under running water, peel away the charred skin.
- Pat the peppers dry with paper towels.
- Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices.
- Then cut the slices in half, so theyre roughly the same size as the pasta.
- Set aside.
- 2.
- Bring a large pot of water to a boil.
- Once boiling, add salt and pasta.
- Cook pasta according to package directions.
- 3.
- In a large skillet, heat olive oil over medium-high heat.
- Add the turkey sausage, breaking into bite-sized pieces with a wooden spoon or potato masher.
- Saute until cooked through.
- Add the garlic and cook for one minute.
- 4.
- Add wine and stir to deglaze the pan.
- Let the mixture reduce for 5 minutes.
- And chicken broth, peppers and tomatoes to pan.
- Let peppers and tomatoes heat through and broth reduce a few minutes.
- Season with salt and pepper.
- 5.
- Drain the pasta, reserving 1/2 cup of the cooking liquid, and transfer pasta to a large serving bowl.
- Add the sausage mixture and basil and toss well to combine all ingredients.
- Add reserved cooking liquid, if needed, to loosen the pasta.
- 6.
- Top each serving with Parmesan cheese and a tablespoon or two of ricotta.
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