This Dinner Should Be Illegal! Pasta with Red Bell Pepper Sauce + Homemade Garlic Bread!

Hello, friends! Please join me today as I harvest ingredients from my garden and turn them into a MEMORABLE dinner. Recipe for the Roasted Red Bell Pepper Sauce is written out below. I don't think you need a recipe for the garlic bread! xKevin

Red Bell Pepper Sauce
Makes enough sauce for 12-16 ounces of pasta
4 large red bell peppers, halved and seeded
3 small shallots, peeled
3 cloves garlic, peeled
2 tablespoons olive oil
3/4 cups half & half or heavy cream
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
12-16 ounces penne pasta
1/2 cup (or more, if needed) reserved pasta water

Preheat the oven to 400°F. Line a 9x13 (or larger) baking dish with parchment.
Arrange the peppers skin-side up in the baking dish. Add the shallots.
Drizzle all with olive oil.
Roast until the skins are wrinkled and charred -- about 25 minutes.
Cover with towel or cling film and let cool.
Gently pull the skin off the peppers.
Place peppers, shallots, garlic, half-and-half or cream, and all of the seasonings in the jar of a blender. Blend until pureed.

Cook the pasta in boiling salted water until al dente (check package directions). Warm the sauce in a large skillet, and thin it out, if necessary with 1/2 cup of more of the starchy pasta water. Add the pasta to the skillet, and toss to coat. Top each serving with a generous dusting of Parmesan cheese. Enjoy!


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