Campanelle with Sausage and Roasted Red Peppers

This is a great recipe with campanelle pasta, sausage, and roasted red bell peppers. You can be creative and use different types of sausage or a different cheese like mozzarella.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 766 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons freshly grated Parmesan cheese, or to taste
• 6 links pork sausage, sliced
• 1 (16 ounce) box campanelle pasta
• 2 tablespoons roasted almonds, roughly chopped
• 0.25 cup olive oil
• 0.25 teaspoon ground thyme, or to taste
• 4 red bell peppers, quartered
• 0.75 cup pitted kalamata olives

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve with freshly grated Parmesan cheese, if desired.

Step 6

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.