Spicy Lamb Zita Red Peppers

1. PREP: Brunoise 3 shallots and finely mince 3 large cloves of garlic and reserve. Finely dice a pinch of rosemary, then slice 1 small bunch of parsley and reserve. Season one red bell pepper and 2 Fresno chilies with oil and salt and broil until the skin starts to char. Peel the skin off (careful don’t be a hero) and small dice. Reserve until needed.
2. PASTA: Cook pasta to the box instructions and reserve 1/4 cup of pasta water.
3. SAUTÉ: Add 1.5 cups of lamb sausage to a sauté pan heated to medium-high heat. Allow some of the fat to render out then start breaking up the meat. Turn the heat to high and caramelize slightly. Add in the minced shallots and garlic and sweat until fragrant. Add in 1 cup of white wine and reduce until the liquid is basically gone. Stir in 1 cup of cream and add the rosemary. Reduce by half but don’t thicken completely. Stir in the bell peppers, the cooked pasta, and the reserved pasta water and gently cook until the sauce starts to thicken and stick to the noodles. Add the parsley, grated Pecorino Romano, and season with salt and pepper and toss. Plate with extra cheese and toasted breadcrumbs.