Login
Create Account
Orecchiette with Roasted Red Pepper Sauce
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Orecchiette pasta tossed with a spicy creamy red pepper sauce.
-
Main Ingredient
orecchiette pasta
-
Category: Pasta
-
Cuisine: Italian
-
Prep Time: 5 min(s)
-
Cook Time: 51 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: cookingmama
-
Posted On: Jul 08, 2012
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil plus 1 teaspoon
- 4 - large sweet red peppers
- 1 - small yellow onion peeled & halved
- 1 heads - garlic
- 1 packages - sweet Italian chicken sausage 12 ounces
- 3/4 teaspoons - salt
- 1/8 teaspoons - pepper
- 2 tablespoons - heavy cream or half-and-half
- 1 pounds - orecchiette pasta
- - fresh chopped parsley optional
- - parmesan cheese optional
Directions:
Heat oven to 450 degrees F. Rub 1 tablespoon of the olive oil on red peppers and onion halves; place on a rimmed baking sheet. Cut off top quarter of the garlic and rub remaining 1 teaspoon olive oil on it; wrap garlic in aluminum foil and place on same baking sheet. Roast at 450 degrees for 40 minutes, turning red peppers every 10 minutes. Place sausages on a separate baking sheet. During the last 10 minutes of cooking, place sausages in oven.
When cool enough to touch, remove stem, seeds and skin from peppers. Squeeze head of garlic to remove cloves. Place peppers, garlic cloves and onion in a blender with salt, pepper and cream. Blend until smooth. Slice sausages into coins; set aside.
Meanwhile, bring a pot of lightly salted water to boiling. Cook orecchiette 11 minutes or according to package directions. Drain and return to pot. Stir in sauce and sliced sausage. Garnish with parsley and cheese, if desired.
Comments