1

Heat the broiler. Place the peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from the heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam for 2 to 3 minutes. Using a paper towel, rub off the pepper skins, reserving any juices in the bowl. Thinly slice the peppers crosswise into 1/4-inch strips; return to the bowl. Set aside.

2

In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving 1/2 cup of the pasta water.

3

Meanwhile, heat the oil in a large skillet over medium heat. Cook the sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add the roasted peppers; cook until heated through.

4

Transfer the sausage mixture to a large bowl; add the pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.