Orecchiette with Sausage and Red Pepper Sauce
- 1 1/2 pounds sweet Italian sausage
- 1 tablespoon olive oil
- 2 red bell peppers, chopped coarse
- 3 large cloves garlic, chopped fine
- a 28- to 32-ounce can whole tomatoes including juice
- 1 1/2 pounds Fresh Semolina Orecchiette or 1 1/4 pounds dried orecchiette
- Remove sausage meat from casings.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and cook sausage, stirring to break up lumps, until golden.
- Transfer sausage with a slotted spoon to a plate and pour off all but about 3 tablespoons of fat from skillet.
- Add bell peppers and garlic to skillet with salt and pepper to taste and cook over moderate heat, stirring, until bell peppers are softened, about 5 minutes.
- In a blender or food processor coarsely puree tomatoes with juice and stir into bell pepper mixture with sausage.
- Simmer sauce, covered, stirring occasionally, 15 minutes.
- Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 1 day or frozen 1 month.
- In an 8-quart kettle bring 7 quarts of salted water to a boil.
- Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander.
- In a large heated bowl immediately toss pasta with sauce.
sweet italian sausage, olive oil, red bell peppers, garlic, tomatoes including juice, fresh semolina orecchiette
Taken from www.epicurious.com/recipes/food/views/orecchiette-with-sausage-and-red-pepper-sauce-10607 (may not work)