Red and Yellow Bell Pepper Sauce with Sausages

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Servings: 68 servings

Course: Main Dish

Main Ingredients

3 meaty bell peppers 1 red and 2 yellow
4 Tbsp extra virgin olive oil 60 ml
2 Tbsp chopped onion 30 ml
4 sweet sausages without fennel seeds chili pepper, or other strong seasonings, cut into 1/2-inch pieces (about 1 1/2 cups / 360 ml)
Salt
Black pepper ground fresh from the mill
1 cup canned imported Italian plum tomatoes drained and cut up (240 ml)
The fresh pappardelle suggested below OR 1 1/2 lb boxed dry pasta 680 g
For tossing the pasta:
1 Tbsp butter 14 g
2/3 cup freshly grated parmigiano-reggiano cheese 60 g, plus additional cheese at the table

Quarter the peppers, remove seeds and cores, peel them, and cut into roughly 1-inch pieces.
Cook onion in olive oil over medium-high heat until pale gold.
Add sausage pieces and cook about 2 minutes.
Add peppers and cook 7-8 minutes, turning occasionally. Season with salt and pepper.
Add tomatoes and simmer briskly 15-20 minutes, until the oil floats free of the tomatoes.
Toss the sauce with hot drained pasta, add butter and grated Parmesan, toss again, and serve with extra cheese.

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