Campanelle with Sausage and Roasted Red Peppers

Name: Campanelle with Sausage and Roasted Red Peppers
Total time: 50
Yield: 4
Ingredients: 4 red bell peppers, quartered; ¼ cup olive oil; 6 links pork sausage, sliced; 1 (16 ounce) box campanelle pasta; ¾ cup pitted kalamata olives; 2 tablespoons roasted almonds, roughly chopped; ¼ teaspoon ground thyme, or to taste; salt and ground black pepper to taste; 2 tablespoons freshly grated Parmesan cheese, or to taste

Recipe by Ellen Trimboli from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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4 red bell peppers, quartered
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¼ cup olive oil
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6 links pork sausage, sliced
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1 (16 ounce) box campanelle pasta
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¾ cup pitted kalamata olives

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2 tablespoons roasted almonds, roughly chopped
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¼ teaspoon ground thyme, or to taste
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salt and ground black pepper to taste
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2 tablespoons freshly grated Parmesan cheese, or to taste

Instructions

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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.
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.
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.
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.
Serve with freshly grated Parmesan cheese, if desired.