Orecchiette with Broiled Feta, Peppers and Sausage

Ingredients

• 3 pints cherry tomatoes halved
• 0.8 pound feta sliced
• 0.3 cup mint leaves thinly sliced
• 0.5 cup olive oil extra-virgin
• 2 pounds orecchiette dried
• 2.5 tablespoons oregano chopped
• 2 large bell peppers red
• 12 servings salt and pepper freshly ground
• 2 pounds sausages sweet hot

Equipment

• bowl
• pot
• aluminum foil
• broiler
• ziploc bags
• cutting board

Directions

1. In a large bowl, toss the tomatoes with 7 tablespoons of the olive oil, the mint and 2 tablespoons of the oregano; season with salt and pepper.
2. Let stand at room temperature for up to 2 hours. Preheat the broiler. Roast the peppers under the broiler, turning, until charred.
3. Transfer to a plastic bag and let steam for 15 minutes. Peel the peppers, discarding the cores, ribs and seeds; cut the peppers into 1/4 -inch strips.
4. Brush the feta with the remaining 1 tablespoon of oil, sprinkle with pepper and the remaining 1 1/2 teaspoons of oregano and broil until golden on both sides.
5. Broil the sausages, turning, until cooked through.
6. Transfer to a cutting board and cover with foil.
7. Cook the pasta in a stockpot of boiling salted water until al dente.
8. Drain well, reserving 1 cup of the cooking water.
9. Add the pasta to the tomatoes; add the pepper strips. Slice the sausage, crumble the feta and toss both with the pasta; add some of the cooking water if the pasta seems dry. Season with salt and pepper and serve immediately.
10. Wine Recommendation: An aromatic Pinot Gris