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Red Pepper Linguine

with Field Roast Italian Sausage

Amanda Cohen

Dirt Candy

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Amanda Cohen

Dirt Candy

New York City chef Amanda Cohen is revered for the vegetable-forward dishes at her restaurant, Dirt Candy

Her Red Pepper Linguine is a comforting plant-based dish that tastes like “the best sausage sandwich in pasta form.” It's the perfect dish to wow your friends and family.

Amanda promised herself that after closing her restaurant in March, she’d reopen something even better. Her Field Roast donation will go toward getting the restaurant up and running again and continuing to support her staff — now and in the future.

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Red Pepper Linguine

with Field Roast Italian Sausage

Amanda Cohen

Dirt Candy

4 servings

Onion Sauce
  • 1 Spanish onion
  • 6½ tablespoons extra-virgin olive oil, divided

  • Pasta Dough
  • 2 red bell peppers, seeded and cut into 1” pieces, for puree
  • 2 cups all-purpose flour
  • 1 teaspoon fine sea salt

  • Ingredients
  • 4 ​Field Roast​ Italian Sausages
  • ½ cup thinly sliced red onion
  • 2 tablespoons minced garlic
  • ¼ teaspoon red pepper flakes
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell pepper
  • ½ cup thinly sliced fennel bulb
  • ¼ cup chopped parsley
  • 1 lemon

  • Onion Sauce
  • 1 Spanish onion
  • 6½ tablespoons extra-virgin olive oil, divided

  • Pasta Dough
  • 2 red bell peppers, seeded and cut into 1” pieces, for puree
  • 2 cups all-purpose flour
  • 1 teaspoon fine sea salt

  • Ingredients
  • 4 ​Field Roast​ Italian Sausages
  • ½ cup thinly sliced red onion
  • 2 tablespoons minced garlic
  • ¼ teaspoon red pepper flakes
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell pepper
  • ½ cup thinly sliced fennel bulb
  • ¼ cup chopped parsley
  • 1 lemon

    1. Preheat oven to 400°F.
    2. Rinse onion and place in an oven safe dish. Drizzle 2 tablespoons oil over onion and roast 1 hour or until onion is soft and cooked throughout. Press with your finger to test. Let cool completely.
    3. Remove skin and first layer of onion. Add the rest to a blender and puree until smooth. Transfer onion puree to a bowl and set aside.
    4. Add seeded and cut red bell peppers to blender and puree until completely smooth.
    5. In the bowl of a stand mixer fitted with a dough hook, add flour and salt. Make a well in the center and add ½ cup pepper puree and 1½ tablespoons oil.
    6. Mix on medium-low speed until dough forms a smooth, elastic ball, about 5 minutes, adding a little more of the pepper puree if needed to bring the dough together. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
    7. Divide dough into 4 pieces. Work with 1 piece at a time, keeping the rest covered with plastic wrap to prevent drying. Press the piece of dough flat, then roll through a pasta roller, starting at the highest thickness and, after putting the pasta through each time, reducing the thickness gradually until it reaches a medium thin setting. Dust the dough with flour whenever it starts to stick to the machine. Cut by hand into ¼-inch-wide strips or run through a pasta cutter.
    8. To a large skillet over medium heat, add remaining 3 tablespoons oil. Add Field Roast Italian Sausages and cook, turning, until browned on all sides. Remove from pan and let cool.
    9. Reduce the heat to medium. To the same pan, add onions and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and pepper flakes and cook 1 minute more.
    10. Add thinly sliced red and green bell peppers and fennel and cook, stirring occasionally, for 10 minutes or until peppers are very soft.
    11. Cut the sausages lengthwise in quarters, then cut crosswise in half to make 32 strips. Add sausage back to the pan and heat through. Add ½ cup onion puree and stir to combine.
    12. Bring a large pot of salted water to boil. Add pasta and cook for 1 minute.
    13. Drain pasta and add to the pan with peppers and sausage.
    14. Season with salt and pepper to taste and add parsley.
    15. Divide pasta among 4 bowls. Use a rasp grater to finely grate lemon zest over each serving.
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