Roasted Red Bell Pepper Pasta | Food Creations for You

Food Creations for You

Name: Roasted Red Bell Pepper Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Sister River Foods Parmesan, Vegan, Original; Stahlbush Island Farms Yellow Onion, Diced; Califia Farms Heavy Whip Dairy Free Heavy Cream; Spicely Organics Garlic Powder, Organic; Maldon Salt; Simply Organic Parsley; White Bell Pepper; Spicely Organics Onion Powder, Organic; Swanson · Chicken Broth (4 x 14.5 oz); Three Rivers Winery Red Chili Crushed; Boar's Head Old World Delicacies Chorizo Spanish Dry Cured Sausage; Jacobs Farm Organic Padron Pepper; Emperor's Kitchen Chopped Garlic; Clover Stornetta Butter; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Organic Evaporated Cane Sugar; Essential Everyday Tomato Paste; California Packaged California Basil Herb; GatoNegro Malbec, Uco Valley, 2007

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Roasted Red Bell Pepper Pasta

Serves 430 mins prep30 mins cook

A delicious roasted red bell pepper pasta made with caserecce pasta and a savory sauce featuring sausage, red wine, and blended roasted veggies. This dish combines vibrant flavors and is ideal for an easy dinner.

0 servings

What you need

olive oil

Sister River Foods Parmesan, Vegan, Original

cup parmesan

onion

Califia Farms Heavy Whip Dairy Free Heavy Cream

cup heavy cream

tsp garlic powder

salt

parsley

red bell pepper

tsp onion powder

cup chicken broth

tsp red chili flakes

Boar's Head Old World Delicacies Chorizo Spanish Dry Cured Sausage

oz sausage

pepper

garlic

butter

tsp sugar

oz tomato paste

California Packaged California Basil Herb

tsp dried basil

cup red wine

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Instructions

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.

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