Country Summer Pasta

1. Place the peppers on a baking sheet. Place the baking sheet under the broiler for about 8 minutes, roughly 4 per side, until charred. Place the charred peppers in a medium bowl. (stainless steel works great). Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Then remove the plastic and under running water, peel away the charred skin. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Then cut the slices in half, so they’re roughly the same size as the pasta. Set aside.

2. Bring a large pot of water to a boil. Once boiling, add salt and pasta. Cook pasta according to package directions.

3. In a large skillet, heat olive oil over medium-high heat. Add the turkey sausage, breaking into bite-sized pieces with a wooden spoon or potato masher. Sauté until cooked through. Add the garlic and cook for one minute.

4. Add wine and stir to deglaze the pan. Let the mixture reduce for 5 minutes. And chicken broth, peppers and tomatoes to pan. Let peppers and tomatoes heat through and broth reduce a few minutes. Season with salt and pepper.

5. Drain the pasta, reserving 1/2 cup of the cooking liquid, and transfer pasta to a large serving bowl. Add the sausage mixture and basil and toss well to combine all ingredients. Add reserved cooking liquid, if needed, to loosen the pasta.

6. Top each serving with Parmesan cheese and a tablespoon or two of ricotta.