Sunday, June 29, 2014


Everyone who knows me, knows I'm no cook. But every time I make this recipe, people come back for seconds and sometimes even thirds. It is simple and delicious. It makes a large batch and the leftovers taste just as good. Trust me, it's a winner. 
Even my picky kids love it.


6 red bell peppers, quartered, seeds and stems discarded
2 tablespoons Bertolli Extra Virgin or Classico Olive Oil, divided
Salt and freshly ground black pepper, to taste
1/2 cup packed Italian (flat leaf) parsley leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves, stripped from the stems
2 garlic cloves, coarsely chopped
1 (14 ounces) package large white mushrooms, halved and sliced into thick pieces
1 pound penne or other tubular pasta shape
14 ounces Italian sausage (or five links), removed from casings, browned in skillet
1/4 cup reserved pasta cooking liquid
Grated Parmigiano-Reggiano, to taste

Heat oven to 400 degrees F. 

Cut the red pepper quarters into 1/2-inch thick diagonal pieces. Place in a large (13x9-inch) baking dish. Drizzle with 1 tablespoon of the olive oil; add salt and pepper to taste. 

Bake until peppers are charred on edges and tender, stirring occasionally, about 45 minutes. Remove from the oven; set aside.

Meanwhile finely chop the Italian parsley, oregano, thyme and garlic all together; set aside. 

Heat the remaining 1 tablespoon oil in a large nonstick skillet. Add the mushrooms and cook, stirring over medium high heat until the mushrooms are tender and golden brown. 

Add the chopped herb and garlic mixture to the skillet and saute, stirring, 2 minutes. Sprinkle with salt and pepper and transfer to the roasted pepper dish and set aside. Wipe out the skillet.

Crumble the sausage into the skillet and cook, stirring until browned and cooked through; drain off any fat and discard.

Cook the pasta in boiling salted water until tender. Ladle out 1/4 cup of pasta cooking liquid; reserve. Drain the pasta.

In a large deep platter combine the pasta, red pepper mixture, mushrooms and sausage. Add the pasta cooking liquid to moisten the pasta, as needed. Sprinkle with cheese and serve.

Makes 4 generous servings
Recipe: Bertolli Celebrates the Mediterranean Menu

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