Creamy Roasted Red Pepper and Tomato Pasta

5 from 1 vote

A delicious dinner starts with this Creamy Roasted Red Pepper and Tomato Pasta, roasted with red chili and in-season heirloom tomatoes.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Pasta

Cuisine: American

Diet: Diabetic, Kosher, Vegetarian

Servings:

3 to 4 medium red heirloom tomatoes about 1 1/2 pounds, quartered with the stems removed
2 small red bell peppers cored and roughly sliced
2 red chilis stems removed, halved
1 small yellow onion peeled and roughly chopped
4 large garlic cloves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound of short-cut pasta we are using rigatoni
1/4 cup heavy cream
4 to 5 sprigs basil plus more for serving
2 tablespoons unsalted butter
1/4 cup shredded Parmesan Reggiano plus more for serving

Preheat your oven to 400°F. In a baking dish, toss your heirloom tomatoes, bell peppers, chili, onion, and garlic with olive oil and salt and pepper.
Transfer to the oven to roast for 30 to 35 minutes.
In the meantime, bring a large pot of water to a boil. Once boiling, salt your water, add in your pasta and cook 1 to 2 minutes under al dente according to the package instructions.
Drain your pasta, reserving about 1/2 cup of pasta water, and transfer it back into the pot.
Once the vegetables are roasted, transfer everything to a high-speed blender, including any juices and basil sprigs. Blend until smooth and velvety. Add in your heavy cream, adjust with salt and pepper, and give everything one more pulse.
Pour over your pasta sauce in the pot with the pasta and bring the heat to low. Add in your butter and cheese, tossing to combine. Season to taste with salt and pepper.
Transfer to a bowl to plate, topping with more shredded parmesan, a few basil leaves and a crank of black pepper.

Storing: You can store the sauce separately and cook pasta when you want to serve it for up to 3 days. You can also store the finished and tossed pasta in an airtight container in the fridge for up to 3 days.