Homemade Maltagliati with Smoked Sausage Alfredo

Melt the butter in a large pot over medium heat. Add the sausage, onion, and both peppers, then cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and the sausage is heated through.

On a lightly floured surface, divide the dough into manageable portions. Roll each piece very thin, then cut it into irregular diamond or rhombus shapes to make maltagliati. Place the cut pasta on a floured sheet of parchment so it does not stick.

Bring the water to a boil and season it with salt and the remaining olive oil, if using. Cook the pasta in batches until tender, about 2 to 4 minutes, then drain. Stir the Alfredo sauce, ricotta, Parmesan, mozzarella, and cheddar into the sausage mixture and cook until melted and creamy. Spoon the sauce over the pasta and serve hot.