This recipe is the perfect mix of two of my favorite pasta flavors. The roasted red peppers add a smoky and slightly sweet flavor to the sauce, while the sun-dried tomatoes add a wonderfully concentrated depth of flavor. The sauce also includes roasted onions and garlic, and lots of fresh parmesan and basil. Look how beautiful and creamy it is after mixing:

I like to serve with some burrata (or more accurately, the stracciatella inside the burrata), fresh basil, a drizzle of olive oil, and some red pepper flakes. This recipe makes 3-4 servings since I only used half a box of pasta, but feel free to scale up.

Ingredients:

• 1 red bell pepper, halved and deseeded
• 1/2 head of garlic
• 1 small yellow onion, peeled and quartered
• 1 tbsp olive oil
• 1 tsp dried oregano
• salt to taste
• 1/3 cup sun-dried tomatoes
• 1/4 cup torn fresh basil
• 3/4 cup heavy cream
• 1/4 cup shredded parmesan
• 8 oz dry pasta of choice, cooked according to package directions
• burrata, basil, olive oil & red pepper flakes to serve

Directions:

1. Preheat oven to 375 F.
2. To a sheet pan, add your halved & deseeded pepper (cut side down), the half head of garlic, and the peeled and quartered onion. Drizzle with olive oil, salt, and oregano and roast at 375F for 20 mins.
3. In the meantime, boil your pasta according to package directions and reserve 1 cup of the pasta water. Drain the pasta and set aside.
4. Let the roasted vegetables cool for a few minutes, then peel the skin off the pepper and squeeze out the garlic. Transfer the peppers, onions, and garlic to a blender.
5. To the blender, add the sun-dried tomatoes, fresh basil, and heavy cream. Blend until smooth.
6. Transfer the sauce to a pan over medium heat (it may be thick, but this is where we’re adding the pasta water). Once warm, add in the parmesan cheese and 1/2 cup of the pasta water (you can add more or less depending on your desired consistency). Taste for seasoning at this point and add salt as needed.
7. Add in the cooked pasta and mix well, adding more pasta water if needed.
8. Transfer pasta to a serving platter and top with burrata, olive oil, fresh basil, and red pepper flakes. Enjoy!