Pasta with Cream of Peppers and Sausage

Method

1. Cook the sausages in a dry pan over medium heat, breaking them into small pieces, until browned and cooked through. Deglaze the pan with a splash of white wine, scraping up any browned bits. Remove the sausage and set aside.
2. In the same pan, cook the diced red bell pepper until softened. Transfer the cooked pepper to a blender along with a drizzle of olive oil and a splash of pasta cooking water. Blend until smooth to obtain a cream.
3. Return the pepper cream to the pan and add the al dente pasta (cooked separately until very al dente). Risotto the pasta for the last 2 minutes, adding a little pasta water if needed, until the sauce coats the pasta.
4. Add a knob of butter and a generous amount of grated pecorino cheese. Stir vigorously to combine and season with salt and pepper.
5. Serve immediately, garnished with fresh basil leaves.