1/2 lb. campanelle pasta
1/2 lb. ground turkey sausage
1/2 c. purple onion, chopped
1 clove garlic, minced
2 red bell peppers, seeds and stem removed
1/2 - 1 c. half & half or cream
Salt and pepper, to taste
Season a large pot of boiling water with a pinch of kosher salt. Boil 1/2 lb. of campanelle pasta for 8-12 minutes or until it is al dente (soft but not mushy); drain.
Meanwhile, saute your ground turkey sausage until it is golden brown and cooked through. Then add minced garlic and chopped purple onion. Saute for another 3 minutes or so; just long enough to soften the garlic and onion (drain off any fat).
Lightly drizzle two red bell peppers with oil; season with salt and pepper and place in a baking dish. Roast the peppers in an oven set to a low broil until they get a nice bit of char action going on. Place the charred peppers in a blender with 1/2-1 c. half & half and a tbsp. olive oil. Puree until smooth.
Combine all the ingredients together. Heat through and serve away!