Pasta with Roasted Red Pepper Sauce

Hello again. Today my dinner was awesome.

I hope yours was too. But just in case it wasn’t and you’d rather have some of mine, here is the recipe for my dinner you can use! Now unfortunately I couldn’t get a decent picture, and I’m not quite dedicated enough to blogging to let my food go cold. But you can still have the recipe. 🙂

This is a necessity-is-the-mother-of-invention type dish. I had a red pepper that needed eating up (which is a phrase I think I read in a book somewhere, and I love it).

The red pepper became the star of the show. I bought it a while ago, so it wasn’t exactly fresh, although (obviously) not bad, but I wanted to do something to disguise its age. I’ve been meaning to try roasting sweet peppers in the oven for a little while now, so I figured this would make a great opportunity.

To roast the pepper(s), line an oven safe dish big enough for the peppers you have with aluminum foil. This makes clean up so much better.

Now, I think you’re supposed to leave the peppers whole, but I forgot and chopped mine in half. I put them in my dish skin side up and it turned out okay. But if you’d like to leave yours whole, you’ll have to turn them around once and a while to make sure they roast evenly.

Put your oven on broil, stick the peppers in and leave them there for about 20 minutes. Don’t forget to turn them if you leave them whole. If you cut them in half just leave them be. Don’t worry if the skin goes black, it’s supposed to. After they come out of the oven, let them sit until you can peel the skin off. Then peel them and slice them.

Now, while those were in the oven, I was doing recipe type things. Like this!:

Pasta with Roasted Red Pepper Sauce

1 red pepper, roasted, peeled, and cut up

1 medium onion

2 cloves garlic

about a cup of water

1 tsp cayenne pepper

1 tsp oregano

salt to taste

Saute the onions in a frying pan until caramelized. Add the garlic and the red peppers. Saute for another two or three minutes, then add the water, salt and spices. If you want you can use vegetable broth or chicken broth.  Bubble for a few more minutes. Then put it in a blender and bsht it until smooth.

Serve over the pasta shape of your choice.

This was delicious… spicy from the cayenne, sweet from the peppers and onions… mmm. Now, when I make it again I’ll may cut the cayenne a little. It was a bit more spicy than I thought it would be. But if spicy food is what you want, this is great. If I make it for my boyfriend I’ll probably leave this recipe as is, because he likes spicy foods.

Bon Appetit!