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