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Orecchiette with Roasted Red Pepper Sauce


1 tablespoon plus 1 teaspoon olive oil
4 large sweet red peppers
1 small yellow onion, peeled and halved
1 head garlic
1 12 ounce package sweet Italian chicken sausage (such as Al Fresco)
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons heavy cream or half-and-half
1 pound orecchiette pasta
Fresh chopped parsley (optional)
Grated Parmesan cheese (optional)



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