New This Month

Orecchiette with Sausage and Roasted Peppers


Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, September 2004


  • 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 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 broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.

  2. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.

  3. Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.

  4. Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Cook's Notes

Covering charred peppers tightly with plastic wrap will produce steam and make the skins come off easily.

Reviews Add a comment

  • ElfiePoo
    4 JUL, 2014
    It looked wonderful...but it was quite bland. I will make this again because it does make a beautiful presentation, but will flavor it up a bit with my mushroom and garlic olive oil.
  • MTL Foodie
    21 JAN, 2014
    Very flavourful and easy recipe! I too added some mushrooms and little extra parmesan. I also wanted a but of an extra kick since the sausage was mild and so I added some hot pepper flakes which worked perfectly with the pasta. Love this recipe and will definitely be making it again!
  • MS10210404
    4 JAN, 2014
    Super tasty! Very easy and full of flavor. I would recommend making the pasta after you roast the peppers, so that it doesn't sit too long and stick together. Yummy!
  • babbymartha
    30 DEC, 2012
    i made this with sweet turkey sausage,wonderful.
  • 3boysmom
    19 FEB, 2012
    my family has been making this for three or four years. If you roast the peppers yourself, it is just delicious. The juices from the pepper, combined with the cheese, makes it very rich. We use whole wheat pasta if we can find it
  • liz_alchemist
    14 MAR, 2011
    I love this dish; it's one of my go-to meals. I especially love the cute little ear-shaped pastas. The roasted peppers obviously make this dish, and I have yet to find jarred peppers that are as good as homemade. Roast your own!
  • onelittlebirdie
    12 DEC, 2010
    delish! i added steamed broccoli into it for some added vegetables, and also went with fresh grated parm as well as a little chopped fresh parsley to make it even more fab. i have a hard time finding orecchiette in canada, i have to grab a few boxes when i'm in the usa.
  • JessieY
    27 SEP, 2010
    My husband and I really enjoyed it! I added 2 cups of fresh spinach, 1 large chopped tomato, and some mushrooms to the mixture. Very easy and a great way to use up veggies in the fridge!
  • MS12262088
    10 JUN, 2010
    Super yummy! My picky hubby loved it. The roasted peppers are definitely worth the time and energy. I will drain the sausage after browning it the next time - unnecessary oil left in dish. Otherwise, delicious and simple!
  • Jimar
    2 MAR, 2009
    Oh my Gosh. Fantastic. I've made it for many different people and I automatically have a recipe card ready because they ALWAYS ask. This is a Winner for sure.