Homemade Roasted Red Pepper Pasta Sauce

20m
Serves 1
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Directions

  1. 1Add four red peppers, sliced in half, to a pan.
  2. 2Add two whole shallots, cut up, to the pan.
  3. 3Add one whole bulb of garlic to the pan (peeled if desired).
  4. 4Add about 40 cherry tomatoes to the pan.
  5. 5Drizzle olive oil generously over all the ingredients in the pan.
  6. 6Add a generous amount of salt.
  7. 7Roast the vegetables at 375 degrees Fahrenheit for 20 minutes.
  8. 8Take all roasted vegetables and add them to your blender.
  9. 9Pour in about half a cup of bone broth (chicken or beef).
  10. 10Add half a cup of ricotta.
  11. 11Add a small handful of Pecorino Romano.
  12. 12Add about four or five leaves of basil.
  13. 13Add about a tablespoon of Italian seasoning (or more, to taste).
  14. 14Blend all the ingredients until creamy.
  15. 15In a pan on medium heat, add your pasta sauce.
  16. 16Add your cooked spaghetti noodles to the sauce.
  17. 17Add a little pasta water to the sauce and noodles to thicken the sauce.
  18. 18Let the noodles heat up with the sauce.
  19. 19Top your pasta with freshly grated Parmesan cheese.

Ingredients

  • 4 Red peppers
  • 2 Shallots
  • 1 Garlic bulb
  • 40 Cherry tomatoes
  • Olive oil
  • Salt
  • 0.5 cup Bone broth (chicken or beef)
  • 0.5 cup Ricotta
  • 1 handful Pecorino Romano
  • 4 Basil leaves
  • 1 tablespoon Italian seasoning
  • Spaghetti
  • Parmesan cheese

Equipment

PanBlenderTongsWooden spoon

Tips

  • No more jarred sauce, make your own!
  • Listen to your heart for Italian seasoning quantity.
  • Pasta water thickens the sauce.

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