Set oven to broil. Place whole red peppers on a sheet pan (foil or parchment underneath is helpful, but not necessary). Broil each side until skin gets charred/blackened (as seen in photo). Do not worry– you won’t burn them! You want them dark. This usually takes about 8-10 minutes per side, flipping over as needed. So around 30 min total.
While the peppers cook, heat a large frying pan over medium heat and add the ground sausage. Make sure to pick a pan or pot big enough to add the pasta. You don't need to add oil as the fat will render off and help to crisp. Break up with a wooden spoon and let cook undisturbed, breaking up and stirring once in a while. Leaving it be gets you those delicious crispy edges!
Put the peppers into a large bowl and cover with a lid or foil. This will steam them and help the skin to release. After about 10 minutes, remove the top and open the peppers slightly to help release more steam and cool.
Peel off the skin and seeds, etc. You can even rinse the peppers with water to remove all seeds after, but a few are totally fine as we’re blending everything.
Add to a food processor or blender with the rest of ingredients. Blend until very smooth. Taste and adjust seasoning as needed. More salt or maybe a little extra lemon. Add some water if you need or would like it thinner. Add to the cooked sausage pan.
Cook your pasta, making sure to salt your pasta water and reserving a bit (¼ cup is fine) in case you need to thin out the sauce. Add to the sauce pan and stir to combine, adding pasta water as needed to thin. Salt and pepper to taste.
