Pasta Madness

Roasted Red Pepper & Sausage Ragu

Serve with:

Ingredients

  • 2 large red bell peppers
  • ½ cup (120 ml) vegetable stock
  • 3 tablespoons (45 ml) extra-virgin olive oil, divided
  • 12 ounces (340 grams) spicy or sweet italian sausage, any casings removed and torn into pieces
  • ½ yellow onion, finely chopped
  • Kosher salt
  • 4 garlic cloves, minced
  • 1 tablespoon (15 grams) tomato paste
  • ½ cup (120 ml) dry white wine like Pinot Grigio
  • 1 teaspoon smoked paprika
  • 1 teaspoon Aleppo pepper or red pepper flakes
  • ⅓ cup (80 ml) heavy cream
  • Freshly ground black pepper

Directions

  1. Set the oven broiler to high. Cut the peppers in half lengthwise. Remove the stems and seeds, then arrange the halves cut sides down on a foil-lined sheet pan. Broil the peppers for 25 minutes, rotating the pan halfway through, or until the skins are almost completely blackened. Alternatively, if you have a gas stovetop, carefully char the whole peppers directly over the flame, using tongs to rotate them.
  2. Transfer the peppers to a bowl and cover tightly with plastic wrap or a dishcloth. Let steam for 10 minutes. When the peppers are still warm but cool enough to handle, remove the skins (they should peel off easily). Then transfer them to a blender and add the stock. Purée until smooth.
  3. In a large nonstick sauté pan, heat 2 tablespoons of the oil over medium-high. Add the sausage and use a spatula or wooden spoon to break it up into small pieces. Cook, stirring frequently, until mostly browned, 5 to 7 minutes. If it verges on burning, add a splash of water to loosen it from the bottom of the pan. Transfer to a bowl.
  4. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onion and a pinch of salt. Cook until softened, stirring occasionally, 3 to 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the tomato paste and cook, stirring frequently, for another minute until caramelized.
  5. Return the sausage to the pan. Increase the heat to medium-high and add the wine. Stir to combine, scraping up any browned bits from the bottom of the pan, and simmer until the wine reduces by half, 2 to 3 minutes.
  6. Reduce the heat to medium-low and stir in the red pepper purée, spices, and a pinch of salt. Simmer, stirring occasionally, until the sauce thickens, 5 to 7 minutes. Stir in the cream and simmer for 2 minutes more. Turn off the heat and season to taste.
  7. Cook your pasta of choice to just shy of your liking. Return the sauce to medium heat and transfer the pasta directly to the pan, along with ¼ cup (60 ml) pasta cooking water (if you need to drain the pasta first, reserve a little more cooking water than you might need). Toss to combine and cook until the pasta is well coated, 1 to 2 minutes, adding more cooking water to loosen as needed. Divide the pasta among bowls and serve.

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