Italian Sausage & Peppers with Bow Tie Pasta

Steps

1. Place the sausage in a pot and add just enough water to cover.
2. Bring to a boil and cook until fully cooked through.
3. Remove from the water and let cool slightly.
4. If desired, remove the sausage skins and slice into small coin-shaped rounds (not too thin).
5. Heat a large pan over very high heat with a little olive oil.
6. Add the sausage coins and sear until deeply browned on both sides — stir frequently and scrape the pan as needed so browned bits don't burn: don't overcrowd the pan, and don't let the fond burn as this builds most of the flavor.
7. Once the sausage is well browned, deglaze the pan with a small splash of orange juice to loosen any browned bits.
8. Add enough orange juice to mostly cover the sausage and sprinkle in the brown sugar.
9. Let the sauce simmer and reduce until it becomes a light, glossy glaze — the sauce should reduce into a glossy glaze, not a thin liquid.
10. While the glaze reduces, bring a large pot of salted water to a boil.
11. Add the bow tie pasta and cook for 16 minutes.
12. When the pasta has 6 minutes left, add the sliced bell peppers to the sausage and stir, cooking for about 1 minute.
13. Add the sliced white onion and continue cooking until softened — don't add more orange juice too early as the vegetables will release plenty of moisture over the next several minutes, aiming for a glossy sauce that is neither dry nor soupy.
14. Drain the pasta, reserving more pasta water than you think you'll need to help loosen everything at the end.
15. In a large bowl, toss the pasta with the cold butter and a splash of reserved pasta water until it forms a light buttery sauce that coats the noodles.
16. Plate the buttered pasta and top with the sausage, peppers, and onions, then spoon over extra glaze.
17. Finish with parmesan cheese, red pepper flakes, black pepper, and salt if needed.
18. Serve immediately while hot.