Orecchiette with Roasted Peppers and Vegetarian Crumbles

Adapted from Martha Stewart's Great Food Fast

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
Coarse salt or garlic salt and fresh ground pepper
1 pound orecchiette or other short pasta
2 tsp olive oil
12 oz. Quorn crumbles (or for the meat-eaters, 1 pound sweet Italian sausage, removed from casings)
1 tbsp butter, cut into pieces
1/3 cup grated parmesan cheese, plus more to taste

1. Heat the broiler. Place the peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from the heat until charred, 18-20 minutes. Transfer to a medium bowl. Cover with plastic wrap, steam 2-3 minutes. Rub off the pepper skins and discard, reserving any juices in the bowl. Thinly slice the peppers crosswise into 1/4 inch strips, return to bowl and set aside.

2. In a large pot of boiling salted water, cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

3. Meanwhile, heat the oil in a large skillet over medium heat. Place frozen crumbles (or sausage) into pan and cook, breaking up large pieces with a spoon, until heated through (or sausage is browned), 7-10 minutes. Add the roasted peppers, cook until heated through.

4. Transfer the mixture to a large serving bowl. Add pasta, butter, reserved pasta water, and parmesan. Season with salt or garlic salt and pepper to taste. Toss to combine.

Printed from Playing House