Easy Roasted Red Pepper Pasta
Red peppers, tomatoes, sweet onion and garlic are roasted together and then pureed to create this delicious sauce!
Ingredients
- 2 red bell peppers stems and seeds removed, cut in half, lay cut side down
- 1 lb a mix of vine on and cherry
- 1 bulb garlic cut top off to expose cloves
- 1 sweet onion quartered
- 2 T olive oil
- 1 lb pasta of choice
- 1 lb italian sausage optional
- 1/2 cup reserved pasta water
- 15 oz ricotta cheese whipped with italian seasoning, salt & pepper, to taste
Instructions
- Preheat oven to 400. Prepare veggies according to ingredient list and lay on foil lined rimmed sheet pan. Drizzle with olive oil and salt and pepper. Toss to coat.
- Roast for 35-40 minutes
- While veggies are roasting brown the italian sausage if using and boil & salt water for pasta.
- Drain sausage and remove to a plate. Reserve pan for pasta sauce.
- Cook pasta until al dente and reserve 1/2 cup pasta water for the sauce.
- When veggies are done roasting carefully transfer them and all the liquid from the pan into a blend. Do not add the entire garlic bulb, just squeeze out the cloves. Blend until smooth and pour into pan. Simmer over low heat for 5 minutes. Stir in pasta water.
- Whip ricotta and seasonings in blender until smooth and creamy.
- Stir pasta and sausage into sauce.
- Spread desired amount of ricotta onto a plate and top with pasta. Garnish with parmesan cheese. Enjoy!