Local Produce Bell Pepper Pasta
Total time: 30 min
Really happy with how this pasta dish I somewhat made on a whim came out. Shoutout to the store Local Producers near me where I got the core main ingredients of this dish and let me make this recipe locally and organically. It’s always good to support local farmers and artisans and the flavor in this dish really helped show the value of organic local ingredients.
Ingredients
- 1 cup Chicken Broth
- 1.5 oz Tomato Paste
- 1/2 cup Heavy Cream
- 2 Anaheim Peppers
- 2 Garlic Cloves
- 4 Small Bell Peppers
- 7 oz Italian Sausage
- 9 oz Small pasta cut
- Olive oil
- Parmesan Cheese
- Rosemary
- Salt
Instructions
- Start with boiling water. Give yourself a generous amount since we will boil multiple things in this water
- Boil the bell peppers and Anaheim peppers for about 12 minutes. Remove from water and cut off the stems, deskin and deseed.
- In a food processor, semi-puree the peppers. Leave some small chunks for texture in the pasta
- In a good sized sauce pan over medium to medium high heat, add olive oil and the garlic minced when fragrant. After a couple of minutes of sautéing the garlic, add in the sausage and break into bite sized pieces
- Brown the sausage for a few minutes. Once browned, add in the tomato paste and rosemary and sauté for another minute or two
- Add in the pepper mix and chicken broth and bring to a simmer and reduce until the sauce sticks to your spatula
- This would be a good time to boil the pasta the recommended length on the packaging
- Once the sauce has reduced, stir in some heavy cream and let that reduce, but not too long
- Mix the drained pasta and sauce together in a bowl. Add in your desired amount of Parmesan to the bowl
- Serve and enjoy! For presentation purposes, extra cheese, basil or parsley can go on top
