We saw this recipe on the Instagram page of Luca's Want. I was immediately intrigued by the peppers/sausage combination and so off we go! I make it slightly different but for personal taste.
Ingredients for 2 people:
180 g gluten-free paccheri
300 g gluten-free sausage
2 red peppers
onion
oil
salt
Put water on the stove to cook the paccheri.
Cut the peppers into chunks and chop the onion.
In a skillet, sauté the onion and pour in the peppers, season with salt and cook 25 to 30 minutes on medium-low heat.
In another pan without oil, sauté the sausage stripped of its casing and chopped into pieces.
When the water boils, pour in the paccheri and keep them a little al dente.
Blend in the cooked peppers (add a little cooking water if needed).
Return the cream to the same pan, pour in the sausage as well, and wait for the paccheri to cook.
When they are ready, pour them into the pan and toss them together with the sauce.
Plate.
I peeled the peppers because they are much more digestible. If you don't peel them, strain the cream to avoid finding bits of skin that are unsightly. In the original recipe Luke keeps some in small pieces, it depends on taste.
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