Orecchiette with Sausage and Roasted Peppers

• 2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
• 2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
• Coarse salt and fresh ground pepper
• 1 pound orecchiette or other short pasta
• 2 teaspoons olive oil
• 1 pound sweet Italian sausage, removed from casings
• 1 tablespoon butter, cut into small pieces
• 1/3 cup grated Parmesan cheese

1. Heat the broiler.
2. Place the peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from the heat until charred, 18 to 20 minutes.
3. Transfer to a large bowl.
4. Cover with plastic wrap; steam for 2 to 3 minutes.
5. Using a paper towel, rub off the pepper skins, reserving any juices in the bowl.
6. Thinly slice the peppers crosswise into 1/4-inch strips; return to the bowl.
7. Set aside.
8. In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions.
9. Drain, reserving 1/2 cup of the pasta water.
10. Meanwhile, heat the oil in a large skillet over medium heat.
11. Cook the sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
12. Add the roasted peppers; cook until heated through.
13. Transfer the sausage mixture to a large bowl; add the pasta, butter, reserved pasta water, and Parmesan.
14. Season with salt and pepper.
15. Toss to combine.

red bell peppers, yellow bell peppers, salt, orecchiette, olive oil, italian sausage, butter, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-sausage-and-roasted-peppers-383305 (may not work)