Roasted Red Pepper Pasta


There is just something comforting about hearty pasta dishes as the weather gets cooler.
I tend to cook more of these kinds of meals in the fall and winter.
This roasted red pepper sauce is an awesome alternative to the traditional tomato based sauces. 
It is so full of creamy rich flavour.

For the sauce: 
4 red peppers
1/4 cup extra virgin olive oil
2 garlic cloves
1/2 cup Parmesan cheese
3 Tbsp fresh parsley
Your choice of pasta and protein.  We used bowtie pasta and hot Italian sausage.
Start by cleaning and cutting the peppers into quarters.


Broil the peppers until the skin is blackened  {about 10 minutes on high}.
Cover the peppers or put them into a Ziploc bag to steam the skins loose.

Meanwhile fry up sausage {if you choose} and half an onion.

Peel the peppers and combine all of the sauce ingredients in a blender.

Blend until smooth and pour over cooked pasta and sausage.

Spicy, creamy and rich.  This was a delicious addition to our winter menu planning.



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