Roasted Red Pepper Sauce

Do you get bored of marinara? Same. This is a fun alternative that has a delicious sweetness to it. I cannot wait to make it again. Seriously.

Tip: Make the roasted peppers from scratch. If you can't try to get fresh roasted peppers instead of jarred roasted peppers that have been sitting in vinegar for a long time. If you end up stuck and have to do this, your flavors will need a little more tuning because the vinegar may make the dish too acidic. So you will have to taste and adjust. It may need more cheese to balance it out.

Leave out the sausage if you want to make it vegetarian. You can also leave out the cheese and cream if you want to go the vegan route. It tastes delicious every way!

One IMPORTANT piece to remember here is that this sauce can go with anything! I made mine because I love a carb, but you could just as easily simmer a chicken breast in the sauce and it would be just as delicious!

Unusual Tools: Blender (Immersion Preferred, but Regular Works Too!)

Cook Time: Approx. 1 Hour

Serves: 4 People

Ingredients:

- 6-7 Bell Peppers, Seeded & Halved

- 3/4 - 1 lb Pasta of your Choice (I tasted it with an orzo to start, but decided a rigatoni would be better. It held the sauce better.)

- 1 6oz Bag Baby Spinach

- 3/4 Large Yellow Onion, Sliced

- 8 Basil Leaves, Chopped

- 8 - 10 Cherry Tomatoes, Halved or Quartered

- 1 1/2 - 2 Cups Vegetable Broth

- 1/4 Cup Heavy Cream

- 2 Sausage Links, Sliced (I used roasted pepper and asiago chicken sausage which was perfect, but sausage isn't necessary)

- 4-5 Teaspoons Extra Virgin Olive Oil

- 2 Teaspoons Pecorino Romano

- 1/2 Teaspoon Ricotta

- 4 Cloves Garlic, Sliced

- 1 1/2 Teaspoon Salt

- 1 Teaspoon Black Pepper

Optional:

- Parmigiano Reggiano Shavings for Topping

Instructions:

1. Preheat oven to 450 degrees.

2. Coat a pan with 1 teaspoon of olive oil. Rub olive oil all over the peppers (about 2 teaspoons). Face the peppers down on the pan.

3. Put in oven for approximately 15-20 minutes.

4. Remove from oven, cover with foil, and let cool for at 5-15 minutes or until you can handle them comfortably.

5. If you are going to add sausage to the dish, do it now. Spray non-stic spray to a pan and bake it for approximately 5-10 minutes. Time will depend on if it is pre-cooked. If it is not pre-cooked, it will take a bit longer. Remove from oven.

6. Add the remaining 1 teaspoon of olive oil to a pot on medium heat for about 2 minutes. Then add the garlic, onion, salt, and pepper. Saute until the onions are translucent and fragrant (about 3-5 minutes).

7. Once cooled, peel the skin off the peppers and add to the pot with the vegetable broth.

8. Blend the contents of the pot until smooth and add back to the pot. Or if you are using an immersion blender, blend in the actual pot you are using.

9. Carefully add the basil, tomatoes, sausage, cream, pecorino romano, and ricotta. Let all of that simmer together. for about 5 minutes.

10. Cook the pasta you are using to your liking. Reserve pasta water.

11. Add the pasta into the sauce with 2 tablespoons pasta water. Let everything simmer again for about 2-3 minutes. Stir frequently.