We broiled colorful mini peppers for some sweet and smoky flavor. Use an extra-large skillet if you have one to toss everything together. And of course, a little Parmesan on top at the very end makes everything better. Cook, relax, and enjoy!
What you'll need:
1 lb mini sweet multi-colored peppers
1 lb orecchiette
1 lb sweet Italian sausage
4 oz baby spinach
2 Tbsp butter
1 oz Parmesan
1 Tbsp red wine vinegar
freshly ground black pepper
1. Broil peppers
Preheat broiler with rack in top position. Bring a large pot of salted water to a boil. Cut peppers in half and remove stems and seeds. Place peppers skin side up on a rimmed baking sheet and broil until lightly charred, 5–10 minutes (watch closely as broilers vary in intensity). Set aside.
Heat 1 tablespoon oil in your largest skillet over medium-high. Remove sausage from casing and add to skillet. Cook, breaking up with a spoon, until browned, 7–10 minutes.
Meanwhile, cook pasta in boiling water until al dente, about 8 minutes. Reserve 1 cup of pasta water and drain.
Add roasted peppers to skillet and cook, tossing to combine, about 2 minutes.
Add spinach to skillet and cook, tossing gently, until slightly wilted, about 30 seconds. Season to taste with salt and pepper.
Add pasta, pasta water, butter, and ¾ of the Parmesan to skillet (reserve some for garnish) and cook, tossing gently, until liquid is reduced and coats pasta, 3–4 minutes. Add vinegar and toss to combine. Season with salt and pepper and serve topped with remaining Parmesan. Enjoy!
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