Sweet, subtle peppers

By Emily Nunn - 09/23/2008

Red and yellow peppers team up with sausage for a delicious sauce over pasta.

It seems like it was just a few decades ago when the only color in the pepper department was green.

And the green version seemed to show up everywhere, whenever home cooks wanted to jazz a dish up (meatloaf, iceberg salad, spaghetti sauce) or do something special for the church potluck. It's a wonder we didn't all go mad.

We have nothing against a green pepper. We like the way they look, for instance, in a certain light. But the truth is there is probably no one in the universe who has ever had the thought: What I'd like right now is a green bell pepper. Wherever green peppers are, they take over the flavor of a dish, and they turn the color of army camouflage when cooked.

So we consider it a blessing that Americans caught on to red and yellow and orange bell peppers some time ago. They are so sweet and subtle yet complex and deeply delicious we like to roast them, peel off their skin, and save them in a jar with garlic cloves and olive oil, to place on grilled Cheddar sandwiches.

RED AND YELLOW BELL PEPPER SAUCE WITH SAUSAGES ON PAPPARDELLE Preparation time: 45 minutes Cooking time: 30 minutes Yield: 8 servings 3 bell peppers, 1 red, 2 yellow ¼ cup extra-virgin olive oil 2 tablespoons chopped onion 4 sweet Italian sausages, sliced in ½-inch pieces ¼ teaspoon salt Freshly ground pepper 1 cup canned imported plum tomatoes, drained, chopped 1½ pounds pappardelle or rigatoni, cooked according to package directions 2/3 cup grated Parmesan cheese, plus more at the table 1 tablespoon butter Split the peppers into 4 sections, discard seeds and cores. Peel sections with vegetable peeler, if desired. Cut into 1-inch pieces; set aside.

Put olive oil and onion in a large skillet over medium-high heat. Cook, stirring, until onion turns pale gold, about 5 minutes. Add sausages; cook 2-3 minutes. Add peppers; cook, turning occasionally, 7 minutes. Add salt and pepper to taste; stir well.

3. Add tomatoes; reduce heat to low. Cook 20 minutes. Place pasta and sauce in serving bowl; toss. Add grated Parmesan and butter; toss. Serve with more Parmesan at the table.

Nutrition information per serving: 545 calories, 33 percent of calories from fat, 20 g fat, 6 g saturated fat, 26 mg cholesterol, 69 g carbohydrates, 21 g protein, 528 mg sodium, 5 g fiber