Joel and I made an enormous pot of this for a spring dinner & Scrabble party, and had it for lunch several days following. My version has artichoke hearts, while C. recommended using asparagus and swapping the cream for cream cheese. Include further alterations as you see fit!Based on this recipe from Epicurious
- 3 red bell peppers: sliced in half and put under the broiler, cut side down, for 8-10 minutes until the skins are evenly charred. Allow to cool, then peel off the skin and puree in blender or food processor.
- 1 lb. of pork or turkey sausage: brown in heavy pot over medium-high heat.
- Add 1 cup chopped onion and 3 minced garlic cloves, saute until onions are translucent.
- Stir in red pepper puree and 1 28oz can crushed tomatoes.
- Add 2 bay leaves and dried oregano (to taste).
- Add 1 can drained quartered artichoke hearts and 1/3 cup chopped fresh basil (or other desired vegetables).
- Reduce heat to medium-low, and simmer for 15-20 minutes.
- Stir in 1/3 - 1/2 cup heavy cream (those with a base concern for calories may use half & half, or even milk...). Simmer for another minute, then turn off heat.
- While preparing sauce, boil 1 lb. pasta (I recommend farfalle or orecchiette) until bite-tender, then drain and return to the pot.
- Pour sauce over the pasta, and stir to combine.
- Serve in your loveliest bowls and top with grated romano cheese.
We accompanied this delight with roasted asparagus glazed with butter and hot pepper jelly, and followed with strawberry shortcakes.
