Roasted Pepper Pasta Sauce

20m
Serves 1
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Directions

  1. 1On a pan, add 4 red peppers sliced in half.
  2. 2Add 2 whole shallots cut up.
  3. 3Add 1 whole bulb of peeled garlic.
  4. 4Add about 40 cherry tomatoes.
  5. 5Drizzle it all with olive oil.
  6. 6Add a generous amount of salt.
  7. 7Roast at 375 for 20 minutes.
  8. 8Take all your roasted vegetables and add them to your blender.
  9. 9Pour in about half a cup of bone broth.
  10. 10Add half a cup of ricotta.
  11. 11Add a small handful of Pecorino Romano.
  12. 12Add about 4-5 leaves of basil.
  13. 13Add about a tablespoon of Italian seasoning, or more, listening to your heart.
  14. 14Blend it for about 40 seconds.
  15. 15In a pan on medium heat, add your pasta sauce.
  16. 16Throw in your spaghetti.
  17. 17Don't forget to add a little pasta water to thicken the sauce.
  18. 18Let the noodles heat up with the sauce.
  19. 19Top your pasta with Parmesan cheese.

Ingredients

  • 4 red peppers
  • 2 shallots
  • 1 garlic bulb
  • 40 cherry tomatoes
  • olive oil
  • salt
  • 0.5 cup bone broth
  • 0.5 cup ricotta
  • handful Pecorino Romano
  • 4 basil leaves
  • 1 tablespoon Italian seasoning
  • spaghetti
  • parmesan cheese

Equipment

baking panparchment paperoventongsblenderpanwooden spoon

Tips

  • You can peel the garlic if you want to, it will all go into a blender
  • Use chicken or beef bone broth
  • The pasta water thickens the sauce
  • Top your pasta with freshly grated parmesan cheese
  • No more jarred stuff, okay?
  • It's all whole ingredients, no fillers or weird stuff added

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