Creamy Red Pepper + Tomato Pasta
Ingredients
2 tbsp extra virgin olive oil
1 sweet onion, quartered
4 cloves garlic
1 red bell pepper, quartered
1 package of cherry tomatoes
2 teaspoons of red pepper flakes (more if you like it hot)
kosher salt and black pepper
½ cup of heavy cream (or dairy option of your choice)
1 box of rigatoni
Reserve ½ of pasta water
Freshly grated parmesan, for serving
Instructions
1. Heat oven to 400 degrees.
2. Add tomatoes, onion, pepper, and garlic to a baking sheet. Toss with olive oil and season with salt and pepper.
3. Roast veggies for 25-30 minutes.
4. Once veggies have some nice color, add to a food processor and blend with the cream and red pepper flakes until smooth.
5. Cook pasta until al dente (about 10 mins) and reserve some of the pasta water.
6. Toss cooked pasta, the blended roasted red pepper sauce, and a little bit of the pasta water while on simmer.
7. Grate fresh parmesan cheese over the top and enjoy!
