Roasted Red Pepper Pasta Sauce

🥘 Ingredients

• Calabrian chili
  5
• cavatappi pasta
  1 lb
• cold butter
  1 tbsp
• garlic
  2 cloves
• heavy cream
  2 c
• olive oil
  3 tbsp
• onion
  1
• pasta water
  1-2 tbsp
• pecorino romano
• red pepper flake
  1/2 tsp
• red peppers
  2
• salt
• tomato paste
  2 tbsp

1. 1

   Coat red peppers with olive oil and place under the broiler.

   red peppers: 2, olive oil
2. 2

   Cook until the skin starts to char slightly, moving the peppers around until evenly charred all the way around.
3. 3

   Place in a bowl and cover in plastic wrap.
4. 4

   Let it steam for ⏱️ 15 minutes .
5. 5

   Slice onion and garlic thinly.

   onion: 1, garlic: 2 cloves
6. 6

   Measure out the red pepper flake and seed the Calabrian chili .

   red pepper flake: 1/2 tsp, Calabrian chili: 5
7. 7

   Scrape the skin off the peppers, remove the seeds and stem, and cut them into thin slices.
8. 8

   Bring a pot of salted water to a boil.
9. 9

   Preheat a large sauté pan on medium-high heat.
10. 10

    Add olive oil and then add the sliced onions.

    olive oil: 3 tbsp
11. 11

    Season with salt .

    salt
12. 12

    Once softened and translucent, add the sliced peppers.
13. 13

    Cook for a few minutes until the onions are fully translucent, soft, and starting to brown slightly.
14. 14

    Add the sliced garlic, red pepper flake, and seeded Calabrian chilis.
15. 15

    Cook until the garlic softens and begins to slightly brown around the edges.
16. 16

    Add tomato paste and incorporate into the vegetables.

    tomato paste: 2 tbsp
17. 17

    Cook for ⏱️ 2-3 minutes .
18. 18

    Add heavy cream .

    heavy cream: 2 c
19. 19

    Lower the heat to medium.
20. 20

    Cook for ⏱️ 5 minutes or until the cream has thickened.
21. 21

    Let cool slightly.
22. 22

    Blend until smooth.
23. 23

    Add cavatappi pasta to the boiling water.

    cavatappi pasta: 1 lb
24. 24

    Return the sauce to the pan on low heat.
25. 25

    Slowly melt in cold butter .

    cold butter: 1 tbsp
26. 26

    Adjust the seasoning.
27. 27

    ⏱️ 1-2 minutes before the pasta is perfectly cooked, add it to the sauce with pasta water .

    pasta water: 1-2 tbsp
28. 28

    Combine the sauce and pasta until al dente.
29. 29

    Turn off the heat.
30. 30

    Toss in pecorino romano until creamy and thickened.

    pecorino romano
31. 31

    Plate and top with more pecorino romano.