Roasted Red Pepper Pasta

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

2: Once cooled, peel the skins off the peppers.

3: Blend the roasted veggies together in a blender.

4: Boil the pasta in generously salted water until al dente, reserving an eighth of a cup of pasta water.

5: Once the roasted veggies have cooled, add them to a blender with garlic cloves, onion, and reserved pasta water; blend until smooth.

6: In a pan, heat oil and render the sliced sausage for 2-3 minutes until golden brown.

7: Add hot Calabrese peppers and deglaze the pan with red wine, stirring off the brown bits.

8: Add blended veggies and seasonings, then stir in tomato paste and chicken broth, cover, and simmer for 20-30 minutes to reduce.

9: Once thickened, add the cream and Parmesan, then toss in the pasta.

10: Allow to warm and finish with chopped parsley.