Sausage and Pepper Pasta

To prepare sausage and pepper pasta, start with the peppers. After cleaning them 1, cut the yellow ones into coarse chunks 2 while the red ones should be thinly sliced 3. Place them in a bowl.

Move on to the sausage, slit the casing, and remove it 4, then cut it into pieces no bigger than 0.8 inches 5. In a pan, preferably non-stick, pour just a drizzle of oil, the peeled garlic, and the sprig of rosemary 6.

When the base is hot, add the sausage 7 and let it roast well, then deglaze with the white wine 8, and when the alcohol has evaporated, discard the aromatics 9.

Set the sausage aside 10. In the same base, add the peppers 11, about 5.3 oz of water 12, and a pinch of salt.

Cover with the lid 13 and cook for 15 minutes, stirring occasionally and ensuring the base isn't dry. After this time, take the yellow peppers 14, put them in a tall glass with some of the cooking base 15.

Blend them to obtain a sauce 16. Set the red peppers aside. Now, cook the scialatielli in boiling salted water 17, making sure to drain them halfway through cooking: pour a ladle of water into the pan 18.

Drain the pasta here 19, add the yellow pepper sauce 20, and finish cooking by adding water as needed. Finally, add the red peppers 21

and the sausage pieces 22, scent with the mint cut into strips 23, and serve the sausage and pepper pasta immediately 24.