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Roasted Pepper & Caramelized Onion Pasta

Print Recipe
Roasted peppers & caramelized onions make a creamy pasta sauce with a sweetness from red peppers and mellowed onions.
Course Main Course
Keyword caramelized onions, pasta, roasted peppers

Equipment

  • 1 blender

Ingredients

  • 3 bell peppers
  • 2 onions
  • 1 bulb garlic
  • olive oil
  • 1 cup heavy cream
  • 1/4 cup Pecorino Romano grated
  • salt
  • pepper
  • 1 pound pasta

Instructions

  • Peel onions and cut in half. Then slice each half into large half moons about 1 inch thick. Transfer to baking sheet.
  • Peel 1 bulb of garlic and transfer to baking sheet.
  • Remove seeds, stems, and ribs from bell peppers and chop into ~2x2 inch pieces. Transfer to baking sheet.
  • Generously drizzle vegetables with olive oil and season with plenty of salt and pepper.
  • Toss vegetables to distribute oil & seasonings.
  • Ensure vegetables are in one even layer on the baking sheet and then bake with convection on, if possible, at 400F for 30 minutes.
  • Part way through baking, stir vegetables on sheet tray to ensure even cooking. Ensure vegetables are in a single layer again before returning to oven.
  • After peppers and onions have roasted with some color and onions are frizzled and caramelized, allow to cool for 10 minutes.
  • Blend onions, garlic, and peppers with 1 cup of heavy cream and Pecorino Romano.
  • Cook 1 pound of pasta in heavily salted water a few minutes under suggested cook time on packaging.
  • Reserve 2 cups of pasta water minimum.
  • In a separate pan, add pasta sauce and par cooked pasta. Add pasta water 1/2 cup at a time until all pasta is evenly coated in the sauce.
  • Season with additional salt and pepper to taste.
  • Serve with fresh basil and toasted pine nuts.