Positano Paprika Confit With Lamb Sausage Pasta
- 3 red bell peppers
- 2 cloves garlic, smashed
- 1/4 cup roasted cashews (OPTIONAL)
- 1/2 cup grated pecorino cheese (omit if vegan)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- kosher salt and pepper
- 1 pound long or short cut pasta
- 2 LAMB SAUSAGES (READY MADE) I USE LAMB MARQUEZ (OR YOU CAN CHOOSE ANY KIND SAUSAGE)
- 1 cup fresh basil, roughly chopped, 2 tablespoons chopped fresh oregano
- juice of 1 lemon
- CRUSHED PEPPER FLAKES
- 1 CHILI PADI TO ADD SPICE
- 1 roasted tomato
- Bunch of chopped parsley
- Place the red pepper directly over an open flame on a gas burner. Cook, turning every minute until charred all over. Place the charred peppers in a bowl. Add the garlic cloves and cover with a plate. Let the peppers steam for 10 minutes. Remove the charred skin, stem, and seeds, and discard. • Place the tomato on the oven drizzle some salt and oil, baked about 10 minutes on 160 celcius
- Add the charred peppers, garlic, cashews, pecorino, 1/4 cup olive oil, red wine vinegar, and a pinch of salt to a blender and pulse until smooth.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the white beans, basil, oregano, lemon juice, and a pinch of red pepper flakes, tossing to combine. Thin the sauce as desired with more pasta cooking water.
- Serve topped with fresh basil and additional cheese (if desired). Enjoy!