Four assertive ingredients tossed with mild pasta make for a simple, satisfying supper. Try a mix of red and green peppers in this recipe.
4 medium bell peppers (about 1 1/2 pounds)
8 ounces uncooked penne pasta
12 ounces hot turkey Italian sausage
2 tablespoons tomato paste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until thoroughly blackened. Place bell peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; discard skins. Chop and set aside.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid; keep warm.
Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan, and cook 8 minutes or until browned, stirring to crumble. Add bell peppers to pan. Move sausage mixture to outside edges of pan, leaving an open space in center. Add tomato paste to open space in pan; cook 1 minute, stirring constantly. Stir tomato paste into sausage mixture. Stir in pasta and reserved cooking liquid; cook 3 minutes or until thoroughly heated. Stir in black pepper and salt. Sprinkle with cheese.