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Campanelle with Sausage and Roasted Red Peppers
Campanelle with Sausage and Roasted Red Peppers
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious campanelle pasta dish with flavorful sausage and roasted red peppers. Customize with your favorite sausage and cheese for a unique twist!
Ingredients:
  • 4 red bell peppers, quartered
  • 0.25 cup olive oil
  • 6 links pork sausage, sliced
  • 1 (16 ounce) box campanelle pasta
  • 0.75 cup pitted kalamata olives
  • 2 tablespoons roasted almonds, roughly chopped
  • 0.25 teaspoon ground thyme, or to taste
  • 2 tablespoons freshly grated Parmesan cheese, or to taste
Instructions:
  • Position the oven rack 6 inches below the broiler and preheat the broiler in the oven.
  • Arrange bell peppers on a baking sheet, skin-side up, and broil for 8 to 10 minutes until blackened. Once cool, peel off blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
  • 1. Bring a generous pot of salted water to a lively boil. Cook pasta until al dente, stirring occasionally, for approximately 11 minutes. Drain, saving 1/4 cup of the pasta cooking water.
  • Heat olive oil in a skillet over medium-high heat. Brown sausage until golden on both sides, approximately 5 minutes. Stir in roasted red bell pepper and cook for an additional 3 minutes. Mix in olives, almonds, and thyme. Cover and simmer for 5 minutes to meld the flavors.
  • Combine the reserved cooking water and pasta with the sauce. Season with salt and pepper. Mix well, adding more cooking water if needed.
  • Top with freshly grated Parmesan cheese for added flavor and richness, if desired.

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