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Italian roasted bell pepper creamy pasta sauce

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 people
Author Claudia Rinaldi

Ingredients

  • 7 oz pasta of your choice - 200 gr
  • 2 bell peppers - medium
  • 1/2 garlic clove
  • 1 tablespoon basil leaves
  • sea salt
  • Parmesan or Pecorino cheese are optional

Instructions

  1. Preheat the oven to 350°F/180°C.

  2. Place the bell peppers inside a casserole or oven tray. Bake them for forty to fifty minutes until you get a soft crust on the surface.

  3. Transfer the peppers to a capient jar, close the lid, and let rest for about thirty minutes.
  4. Meanwhile, bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.
  5. Discard the bell pepper stems and seeds and peel them - the skin should come away easily.
  6. Return the pulp to the jar, add the garlic clove - peeled - the basil, and the salt.
  7. Use an immersion blender to get an amalgamated cream.
  8. Cook the pasta according to package directions.
  9. Drain it, season it with the bell pepper creamy sauce, garnish it with a few more chopped basil leaves and sprinkle, if you like, with grated Parmesan or Pecorino cheese.