Roasted Red Pepper Pasta

I made this pasta sauce and served it over fusilli pasta (the twirly kind) and we absolutely LOVED it. We used some cheddar cheese in ours (I know... a not-so-italiano addition) and it had a bit of a fancy pants mac-n-cheese feel to it. Surprisingly, it wasn't a lot of work for how delicious the sauce is... and I'm picky about my pasta sauce! This recipe is reminiscent of Craigo's roasted red pepper sauce. Mangiamo!


Note: This recipe, as is, is not low-fat, low-sugar, or vegan (and let's be honest--it's most delicious that way!) However, you can adjust the recipe to accommodate any or all of these preferences. See healthier options in parentheses.

 

Image via-Google Images. I forgot to take a picture, but mine looked about like this.

ROASTED RED PEPPER PASTA
(Serves 4)

INGREDIENTS:
1 lb package of your favorite pasta
2 large or 3 medium red bell peppers, roasted (see directions below)
2 tablespoons extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 teaspoon dried oregano, crushed

1 cup heavy cream or milk (or milk substitute for vegan option)
2 teaspoons sugar (or Stevia, for lower-sugar option)
Red pepper flakes (optional)
Shredded cheese (optional)
Salt

HOW TO ROAST PEPPERS (It's easier than you think!)
Heat oven to 425 degrees. Line baking sheet with foil. Wash peppers. Halve peppers lengthwise; remove stems, seeds and membranes. Place pepper halves, cut side down, on lined baking sheet. Bake 20-25 minutes until skins are blistered and dark. (If this is your first time roasting, they will look burnt. Let them get nice and black.) Remove from oven. Cover peppers in another sheet of foil, and roll up edges to enclose peppers in the foil. Let them stand for about 15 minutes (they are "sweating"), which will help the skins to loosen. Remove the skins from the peppers. It should gently pull off in strips. Discard skin.

Google Images

DIRECTIONS:
1. Cook pasta according to package directions; drain. Return to saucepan.
2. Meanwhile, place roasted peppers in food processor or blender. Cover and process until smooth. As peppers are processing, slowly add cream/milk (or milk substitute) to aid in the blending process. You will end up with a smooth, but thick, orange-colored sauce. Set aside.
3. In a medium saucepan, cook onion and garlic in hot olive oil until tender. Add blended peppers, oregano, and sugar. If you like your sauce spicy, add a few shakes of red pepper flakes to taste. Cook and stir until heated through. (Throw in a handful of shredded cheese at this point, if desired.)
4. Pour sauce over pasta; toss to coat. Serve with salt--this dish needs a generous sprinkling of salt to bring out all of the natural flavors. (It really goes without saying, but you can sprinkle some of that cheese--be it cheddar, parmesan, mozzerella--on top, as well!)