Pici with Roasted Pepper and Sausage

Method

1. Preheat the oven to 220°C. Clean and cut the bell peppers, Tropea onion, artichokes, and tomato into pieces. Place on a baking tray, season with salt, pepper, and olive oil. Roast for 25–30 minutes.
2. In a bowl, mix 200g tipo 0 flour, 200g semolina flour, 200ml warm water, a pinch of salt, and a drizzle of oil. Knead for 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
3. Remove the casings from the sausages and crumble the meat into a pan. Cook over high heat until crispy and browned.
4. Blend the roasted vegetables with a hand blender or food processor until smooth and velvety.
5. Pour the vegetable cream into the pan with the sausage and mix well. Keep warm.
6. After resting, cut the dough into small pieces and roll each piece into long, thin strands (pici) on a lightly floured surface.
7. Bring a large pot of salted water to a boil. Cook the pici for 2 minutes.
8. Drain the pici and toss them in the pan with the sauce. Serve immediately.