Spicy Sausage Penne with Red Pepper Sauce

Red Pepper Sauce:

1/4 cup butter

3 shallots, minced

3 red bell peppers, seeded and chopped

1 1/2 t. kosher salt

1 T. sugar

1 1/2 T. rice vinegar

1 cup chicken or vegetable stock

3 T. extra virgin olive oil

4 spicy Italian sausages, casings, removed

1 large garlic clove, finely minced

1 pound penne

2 T. finely chopped basil

1/4 cup finely grated Parmesan cheese

 

To make the red pepper sauce, put a skillet over medium low heat and add butter. When butter melts, add shallots,peppers and salt. Saute until just soft, about 7 minutes. Add sugar and vinegar and reduce until syrupy, about 4 minutes. Add stock and bring to a boil. Simmer for 5 minutes. Remove sauce from heat and puree in blender. Put a skillet over medium heat and add olive oil. Add sausage and garlic; cook until sausage is browned, stirring to crumble into pieces. Drain off excess oil. Add pureed pepper sauce and simmer for 2 minutes. Fill a large pot with salted water, bring to boil and add pasta. Boil until al dente, about 10 minutes. Drain in colander. Toss pasta with red pepper and sausage sauce and chopped basil. Top with grated Parmesan cheese and serve.Makes 4 servings. This red pepper sauce also makes a great accompaniment for grilled chicken or seared halibut.