Bucatini con Salsiccia e Salsa di Peperoni Grigliati

Bucatini with Sausage and Grilled Peppers Sauce

(serves 4)

So recently i've had this uncontrollable, insatiable hunger and it's getting a little out of control. I think it's to do with not being able to exercise as much as i need to, and either i am more depressed and need more comfort food, or my body's metabolism is just going nuts. Anyways, i thought i'd try to at least fill myself with something wholesome tonight instead of the blocks of chocolate and loaves of bread that have been going in recently.

So, number one comfort food: a big bowl of tasty pasta with red wine :)

This grilled peppers and tomato sauce was semi-inspired by an Egyptian Food Safari I saw on TV recently that they used for a seafood tagine (except they added cumin and other Mediterranean stuff). It was also from this fond memory of this outstanding 'orange capsicum' sauce Carolyn's mum (one of my best friends from high school) made for our Charities Day Pasta Stall in high school. That was like 12 years ago, but upon reflection, i think it must've been something like this - funny which memories stick with you through the ages!

Prep time: 30 min

Cooking time: 30 min

Ingredients:
700g red capsicum (5-6 large capsicums) + 1 for serving
1 brown onion
6-7 cloves garlic
1x400g can of whole peeled tomatoes 
1 large zucchini
4 Rosemary and Mint lamb sausages
100g lite cream
100 mL red wine (optional)
2 tsp paprika
2 tsp sugar
1/2 tsp dried chilli (optional)
400g bucatini (spaghetti with a hole in the middle!)
2-3 sprigs of parsley, finely chopped
20g parmesan, grated


Method:
1. Cut off the ends of each capsicum, de-seed and halve them. Char-grill the capsicum skin-side up until black and withered, then remove from the grill and put in a plastic container for a few minutes. When soft, peel off the skin.
NB. I find that this is the easiest way to peel them if they are in rectangles. There's a bit of wastage but saves a lot of time! 
2. Cut off the ends of the garlic and sprinkle with salt and olive oil and place under the grill for 5-10 minutes until soft (or roast for 20 minutes).
3. Finely dice the onion. Heat a large pan with 1/2 T olive oil, and sauté the onions for 1-2 minutes until soft.
4. Blend the capsicum, garlic, onion, and can of tomatoes until smooth.

5.Cut the zucchini into thin slices.
6. Place the zucchini slices in a single layer, sprinkle some salt on top and cook on medium heat until slightly withered and browned. Remove from the pan.

7. Meanwhile, de-skin the sausages and roll into small balls. Cook in the pan on medium heat for 3-5 minutes until the outside is well-cooked.
8. Add in the blended sauce, wine and simmer for 10-15 minutes then stir in the cream. Season with salt, pepper, paprika, chilli, sugar and olive oil.
9. Meanwhile, add the pasta to a pot of boiling salted water and cook until al dente, then drain.

10. Add the pasta to the sauce and stir through. 
11. De-seed and cut the remaining capsicum into thin slices ~ this adds a bit of crunch to the dish!
12. Toss through half the zucchini, capsicum, parsley and parmesan.
11. Serve with remaining parsley, parmesan, zucchini and capsicum to garnish!