yes it’s like really really good. The thing about this recipe is the sheet pan red pepper step makes more sauce than you need so unless you’re making like 6 servings of pasta, you probably don’t need all of it at once. The good news is you can keep it in the fridge for 3-4 days OR you can freeze the extra to use later. you can also use this as a base for soup, just heat it in a pot, add broth and cream and enjoy.
You’ll need (per serving)
pasta (I make 1 serving at a time but you could make up to 6 with this recipe)
1 oz vodka
1 tablespoon heavy cream or half/half
1/4 cup freshly shredded parm/ pecorino/ or Gouda
salt/ pepper to taste
1/2 tablespoon butter
2 large red bell peppers
6 Roma tomatoes
1 sweet yellow onion
6 cloves garlic
2 sprigs rosemary
4 sprigs thyme
preheat your oven to 425 and line a baking sheet with foil.
cut the Roma tomatoes in halves. Peel the onion and cut into quarters. Cut the bell pepper around the core, remove seeds. Peel the garlic. Add everything to the baking sheet and drizzle with olive oil.
bake for 45-60 minutes, flipping around halfway. When you flip everything, also add in the rosemary and thyme.
At some point, cook your pasta. Save 1/2 cup of pasta water and remove from heat.
Once its done cooking, let the bell peppers cool down for a few minutes and then remove the papery skin from the outside for a smoother sauce. Take the rosemary and thyme off the stem. Add your sheet pan ingredients and pasta water to a blender or a container to immersion blend. Blend until smooth.
add about 1/2 cup (per serving) of the sauce to a skillet or the pot you used for pasta. Let it heat up, add in salt and pepper. Add a splash of vodka and stir it in so the edge cooks off. Stir in your cheese and cream. Add in the pasta and stir it all together.
Serve topped with more cheese and either pepper or red pepper flakes. Enjoy!