Campanelle with Sausage and Roasted Red Peppers

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Serve with freshly grated Parmesan cheese, if desired.'}

📊 Nutrition Facts

Per serving (4 servings total)