CHEF PAUL'S RECIPE COLLECTION
Rustic Italian Pasta

CALAMARATA WITH ITALIAN SAUSAGE & ROASTED PEPPERS

Some of my favorite recipes have a story, and this is one of them. My children weren't fans of peppers growing up, so I set out to create a pasta dish that would change their minds. Roasting the peppers first transformed them completely—bringing out their natural sweetness and giving the sauce a silky texture. It worked. Today, this is one of those meals that reminds me how the right technique can completely change an ingredient.

Calamarata with Italian Sausage & Roasted Peppers
Serves4–6
Time45 min
Pasta1 lb
StyleItalian
FeatureRoasted Peppers

Ingredients

  • 1 lb Calamarata
  • 1 lb Sweet Italian Sausage
  • 2 Roasted Red Peppers
  • 2 Roasted Green Peppers
  • 1 Quart Prepared Tomato Sauce
  • ½ Cup Chicken Stock
  • Reserved Pasta Water
  • Kosher Salt & Black Pepper

Method

  1. Bring well-salted water to a boil.
  2. Brown and crumble the sausage; reserve the drippings.
  3. Warm the green peppers, then stir in the red peppers.
  4. Add chicken stock and scrape the pan.
  5. Stir in the tomato sauce and return the sausage.
  6. Cook the calamarata just shy of al dente.
  7. Toss the pasta directly in the sauce.
  8. Add pasta water until silky and glossy.
  9. Season to taste and serve immediately.

Roast First

Roasting the peppers creates a sweeter, silkier sauce.

Save the Fat

The sausage drippings are the foundation of the sauce.

Finish in Sauce

Pasta water emulsifies everything into a glossy finish.

Wine

Pairs beautifully with Chianti or Montepulciano d'Abruzzo.