Roasted Red Bell Pepper Pasta

1: Preheat the oven to 425°F. Roast red bell peppers, onions, and garlic covered in olive oil, salt, pepper, and Tuscan grill seasoning for 25 minutes.

2: Once cooled, peel the skins off the peppers and blend with cooled roasted veggies.

3: Boil pasta in generously salted water until al dente, reserving 1/8 cup of pasta water.

4: When the roasted veggies have cooled, blend them with garlic cloves, onion, and reserved pasta water until smooth.

5: Heat a pan to medium heat, render sliced sausage for 2 to 3 minutes until golden brown.

6: Add hot calabrese peppers and deglaze the pan with red wine, stirring to remove brown bits.

7: Add blended veggies and seasonings, then stir in tomato paste and chicken broth. Cover and simmer for 20 to 30 minutes.

8: Once thickened, add cream and Parmesan, tossing in the cooked pasta. Serve warm with chopped parsley.