Confit Red Pepper and Tomato Sauce with Pasta
- Serves
- 4
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 30 minutes
Ingredients
- 3 large red, yellow, or orange bell peppers, stems removed, seeded
- 6 cups cherry tomatoes
- 3/4 cup extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 rosemary sprigs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup heavy cream
- One 16-ounce box pasta of choice
- 1 cup freshly grated Parmigiano-Reggiano, plus more to serve
- Flaky salt, to serve
Directions
- Step 1
Preheat the oven to 300˚F.
- Step 2
Place the peppers, tomatoes, olive oil, garlic, rosemary, salt, pepper, pepper flakes in a rimmed baking dish and transfer to the oven. Roast until the peppers and tomatoes are completely soft, about 1 1/2 hours, stirring halfway through.
- Step 3
Transfer the peppers, tomatoes, garlic, and rosemary needles (discard the woody stem) to a blender or food processor and blend on high until smooth. Reserve the remaining oil in a sealed container at room temperature for up to one week.
- Step 4
Add the heavy cream to the blender or food processor and blend on high until smooth.
- Step 5
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions until al dente. Drain the pasta through a colander.
- Step 6
Add the sauce to a large pan over medium high heat. Once the sauce is simmering, add the pasta and Parmesan cheese and stir to combine. Remove from the heat and serve immediately.
- Step 7
Serve pasta with flaky salt and more grated Parmesan.