Ingredients:

  • 4 large red bell peppers
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup vegetable broth (120 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese (30g)
  • 2 tablespoons fresh basil, chopped
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta
  • Salt for pasta water

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the red peppers, remove seeds and membranes. Toss with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast until skins are blackened and blistered, about 25-30 minutes.
  2. Transfer the roasted peppers to a bowl and cover with plastic wrap. Let steam for 10-15 minutes. Once cool enough to handle, peel off the skins and discard.
  3. Roughly chop the peeled peppers and add them to a blender or food processor. Blend until smooth.
  4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  5. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté until fragrant, about 1 minute.
  6. Pour the blended red pepper sauce into the skillet. Stir in the vegetable broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
  7. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Cook for another 2-3 minutes, until the sauce is heated through and slightly thickened.
  8. Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  9. Stir in the chopped basil. Serve immediately, garnished with extra Parmesan cheese and fresh basil.