2red bell peppershalved with the membranes and the seeds removed
1white onionlarge in size, roughly chopped
3garlic clovespeeled and left whole
1teaspoonred pepper flakes
½teaspoonsalt
16ouncespastaspaghetti, linguine, angel hair, etc.
1cuppasta waterreserved
1 ½cupheavy cream
1cupparmesan cheesefreshly grated
Instructions
Preheat the oven to 375°F, and drizzle 1 tablespoon of olive oil into the bottom of an 8x8 or 9x13-inch baking pan or casserole dish.
2 tablespoons olive oil
Place the bell peppers, onions and garlic into the pan, and drizzle the remaining oil on top then sprinkle on the chili flakes and salt.
2 red bell peppers, 1 white onion, 3 garlic cloves, 1 teaspoon red pepper flakes, ½ teaspoon salt
Bake for 25 minutes then flip the peppers over, toss the garlic and onions, and bake for 20 more minutes.
In the meantime, boil the pasta according to package directions. Drain and reserve 1 cup of pasta water. Set aside
16 ounces pasta, 1 cup pasta water
Once cooked, add all the veggies to a large blender along with the pasta water and blend until smooth.
Pour in the heavy cream and pulse a couple more times.
1 ½ cup heavy cream
Pour the sauce into the pot that you used to boil the pasta. Turn the heat to low-medium and bring the sauce to a simmer. Add the parmesan cheese, and cook for at least 20 minutes or until the sauce has reduced a bit and started to thicken.
1 cup parmesan cheese
Add the cooked pasta back to the pan and toss to combine then serve with additional shredded parmesan cheese and freshly chopped parsley if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of pasta with sauce. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.