Roasted Red Pepper Pasta

Boil pasta in salted water about 1-2 minutes shy of package directions. Remember to reserve 1 cup of pasta water before draining pasta and setting aside.

Set oven to broil. On a foil lined baking sheet, place seeded and halved bell peppers round side up, peeled garlic cloves, and peeled and halved shallots. Cover thoroughly in olive oil (especially the garlic, otherwise it will burn) and season generously with salt and pepper. Place the whole sheet under the broiler until bell peppers are charred.

Optionally, place charred peppers in a bowl and cover with tin foil or plastic wrap. Allow to steam for 2 minutes then peel off the charred skin. removing the skin of the pepper can help with digestion for people with sensitive stomachs.

In a blender, combine the peppers, garlic, shallots, oregano, paprika, heavy cream, Parmigiano Reggiano, and basil to taste (reserve some for garnish). Blend until smooth.

In the same pot you boiled your pasta in, add in sauce and cook over medium heat. Add your pasta and continue cooking until pasta is done to your liking. Adjust consistency and seasoning with your salted pasta water.

Serve immediately and enjoy! Pairs well with Italian sausage or chicken for a protein boost.