Sedanini with Spicy Sausage and Roasted Peppers
The unique flavor of roasted peppers dominates this dish. While roasting and peeling take some prep time, it may be done well ahead of time and the peppers kept refrigerated until you’re ready to use them. You could do a whole batch of peppers and have them on hand for delightful additions to other pasta sauces, as well as to summer salads. We are convinced that roasting your own is absolutely worth the effort and gives a sweeter flavor and more interesting texture than using commercially prepared peppers in jars.
Sedanini are short, ribbed pasta, tubular in shape and slightly curved—the name actually means “little celeries,” which is sort of what they look like. If you can’t find them, use any other similar shape—penne, penne rigate, or maccheroni are all good choices.
SERVES 6
3 large sweet peppers, red or yellow or a mix, roasted and peeled (see here)
1 large white or yellow onion, halved and thinly sliced
1 garlic clove, chopped
5 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
About 1 pound Italian pork sausages, sweet or hot
Pinch crushed red pepper flakes (optional)
Pinch ground fennel seeds (optional)
¼ cup Basic Tomato Sauce (here)
About 1 pound (500 grams) sedanini or other pasta
¼ cup minced fresh herbs (such as parsley or basil), for garnish
Grated parmigiano-reggiano, for garnish
Cut the roasted peppers into ½-inch strips, discarding any seeds or membranes inside the peppers and reserving any juices.
Combine the onion and garlic with 4 tablespoons of the oil in a large skillet and set over low heat. Add a pinch of salt and cook the onion gently, melting the slices in the oil, stirring occasionally, until the onion pieces are soft and yielding. This will take 15 to 20 minutes. Add the pepper slices and stir to mix well. Now measure the pepper juices that were set aside in a measuring cup and add water to bring it up to ½ cup. Stir this into the skillet. Cover and cook over low heat for up to 40 minutes, or until the contents of the pan are soft and melting. If necessary, add a tablespoon of water from time to time to keep the contents from browning.
Meanwhile, open the sausages, discard the skins, and crumble the meat inside. Add to another skillet along with the remaining 1 tablespoon oil and set over medium heat. Cook the sausage meat, crumbling it with a fork as it browns thoroughly. If you wish, adjust the seasoning, adding, for instance, a pinch of red pepper flakes and/or ground fennel to the mixture.
When the sausage meat is browned and the vegetables in the skillet are soft, combine the two, stirring in plenty of black pepper and the tomato sauce. Keep the sauce hot while you prepare the pasta.
Bring a large pot of water to a rolling boil. Add salt and the pasta and cook following the directions here.
Sedanini should take about 12 minutes.
Add a spoonful of the pepper-sausage sauce to the bottom of a warm serving bowl. Drain the pasta and turn it immediately into the bowl, piling the rest of the sauce on top. Garnish with the minced herbs and grated cheese and serve immediately, mixing the pasta and sauce together at the table.
VARIATION Make a vegetarian version of this recipe by simply omitting the sausage, adding the chili and ground fennel seeds, if you wish, directly to the sweet pepper sauce.