Pasta Peperonata

Recipe Directions

1. For best results, take the italian sausage out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the meat longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil and then start step #3.
3. Heat a medium to large saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pot. Cut open the package of italian sausage (a) and add it to the pot. Season with a pinch of salt and pepper. Cook for 3-4 minutes, until the sausage is browned. Use a wooden spoon to break the sausage up into smaller pieces while it cooks.
4. When the sausage has browned, drain the fat from the pot. Add the peppers and onion (b) to the pot. Season with a pinch of salt and pepper. Stir to incorporate with the sausage. Cook for 1-2 minutes, stirring occasionally.
5. While the sausage and vegetables are cooking, add the penne (c) to the pot of boiling water. Cook for 10-13 minutes, depending on how al dente you like your pasta.
6. Remove the pot of sausage and vegetables from the heat. Pour the peperonata sauce (d) into the pot. Gently stir to coat everything with sauce. Bring the mixture up to a simmer, then turn the heat down to medium or medium-low to maintain a simmer until the pasta is ready. If the sauce starts to look dry, add a few spoonfuls of pasta water to the pot and stir.
7. When the pasta is ready, taste a piece. If it is cooked to your preferred consistency, remove from the heat. Set aside some pasta water (about 1/8 cup per serving you are making). Drain the remaining water into a strainer in your sink. Add the pasta and reserved pasta water into the pot of sauce. Put back over medium heat and simmer for 1-2 minutes.
8. Spoon the pasta into serving bowls. Top with grana padano cheese (f).