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Penne with Roasted Peppers & Mushrooms

Source of Recipe

Unknown


List of Ingredients

6 red bell peppers, quartered, seeds and stems discarded
2 Tblsp. extra virgin olive oil
Salt and freshly ground pepper
1 pkg. (14 oz.) large white mushrooms, sliced into 1/4-inch-thick pieces
1/2 cup packed Italian (flat leaf) parsley leaves
1 Tblsp. fresh oregano leaves
1 Tbsp. fresh thyme leaves, stripped from the stems
2 garlic cloves, coarsely chopped
1 lb. penne or other tubular pasta shape
4 oz. Italian sausage, removed from casings, browned in skillet (optional)
1/4 cup reserved pasta cooking liquid
Grated Romano cheese, to taste



Recipe

Heat oven to 400° F. Cut red pepper quarters into 1/2-inch-thick diagonal pieces. Place in large (13x9-inch) baking dish. Drizzle with 1 Tblsp. of olive oil; add salt and pepper to taste. Bake until peppers are charred on edges and tender, stirring occasionally, about 45 minutes. Remove from oven.

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

Heat remaining 1 Tblsp. oil in large nonstick skillet. Add mushrooms and cook, stirring, over medium high heat until tender and golden brown. Add chopped herb and garlic mixture; sauté, stirring, 2 minutes. Sprinkle with salt and pepper and transfer to a side dish. Wipe skillet clean.

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

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

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