Penne with Sausage and Pepper Ragu

Serving bowl made by Heath Ceramics.

In San Francisco, we frequented the neighborhood restaurants in Noe Valley — especially Bacco Ristorante. They had this one pasta dish that was so flavorful, I had to create my version of it. This Penne with Sausage and Pepper Ragu actually has the flavors of a Filipino dish called giniling, which is probably why I find it so comforting. It’s a crowd pleaser, and I’m sure it will make its way into your pasta rotation.

Ingredients:

• 3 red bell peppers (don’t use green peppers; it'll taste to vegetal)

• 1 pound Italian sausage (mild or spicy — up to you)

• 1/4 cup of white onion, finely chopped

• 6 cloves of garlic, finely chopped

• 1/2 cup dry white wine (Pinot Grigio is always a good one)

• 1 - 32 ounce can of whole peeled San Marzano tomatoes

• 1 tablespoon of fish sauce

• 1/4 cup heavy cream

• 1 cup grated parmigiano reggiano

• 16 ounces penne (or any tube pasta like rigatoni)

• 4 tablespoons unsalted butter

• 1 cup frozen peas

• Extra-virgin olive oil

• Kosher salt & pepper

• Chopped parsley for garnish

Steps:

1. Roast your bell peppers. There are 2 methods that work for me.

   • The first method uses the open flame on your gas stove to char the outside of your pepper. Using tongs, rotate the pepper, so all sides are charred.

   • The second method uses the broiler in your oven: place the pepper under the broiler in the middle rack of the oven and roast for 20 minutes (turning the pepper every 5 minutes).

2. Once your peppers are charred, place them in a large bowl or container, and cover with some plastic wrap to allow the peppers to steam. After 5 minutes, you should be able to remove charred skin. Remove the seeds, dice the peppers and set aside.

3. Add a few tablespoons of EVOO to a large skillet over over medium-high heat. Add in the sausage and cook until browned. Add 2 tablespoons of butter and the onions and sauté with the sausage for a few minutes to soften. Add in the garlic and cook for 1 minute just to soften (do NOT burn). Add in 1/3 of the diced red peppers and white wine. Cook for a few minutes to let the wine reduce by half. Add in the fish sauce and canned tomatoes and carefully break them up (be careful not to get tomato juice on your when you smash them). Reduce heat to medium, and let it cook for 30 minutes until it thickens while you blend the cream and remaining peppers

4. Put the remaining 2/3 of the red peppers along with heavy cream in a blender and purée.

5. Once the sauce is done reducing for 30 minutes, raise the heat to medium-high and add in the red pepper cream purée and peas. Simmer as you cook your pasta

6. Cook your pasta shy of al dente (it will continue to look when you mix it with the sauce) and reserve 1/2 cup of pasta water just in case. Drain the pasta and toss with the sauce along with 3/4 cup of parmesan. If you want to thin out the pasta, use a little bit of the pasta water.

7. To plate, spoon a generous amount into a bowl and top with a little parm, parsley, and EVOO. Or, fuck the bowls and just eat it family style out of the pot.