Orecchiette with Roasted Red Pepper Sauce Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Orecchiette pasta tossed with a spicy creamy red pepper sauce.

    Main Ingredient:

    orecchiette pasta

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 5 min
    Cook Time: 51 min


    Family Circle

    Posted By:


    Posted On:

    July 9, 2012

    Print Recipe

    Speak Your Mind