Ingredients
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1 large Red Bell Pepper
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10 oz Cherry Tomatoes
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1 Yellow Onion
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1 head garlic
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1/2 cup Feta CheeseThis can be substituted for cottage cheese, just add it after roasting
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6 oz Tomato PasteOptional
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Seasonings of choice
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Pasta All'uovo
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3 eggs
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300g all purpose flourabout a heaping 2 1/4 cups
Directions
This roasted red pepper pasta sauce is a crowd-pleaser. It’s one of my favorites, I’ll often even make a small batch for myself for lunch (as featured on the recipe cover). As a bonus, it’s also a very simple sauce to make, there’s no dicing vegetables or long simmering times. Because of the simple method used to make this sauce, it’s easy to edit and adapt to your tastes: maybe you prefer more red pepper or more garlic, different flavorings, etc. For this recipe, I’ve paired the sauce with fresh fettuccine; the recipe is included. The fresh egg noodles are a more involved process, feel free to use any dried pasta you have on hand (I like cavatappi), or even gnocchi. Enjoy!
Steps
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1
Done
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Preheat oven to 400F and prepare a sheet pan with tin foil or parchment paper. |
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2
Done
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Cut the onion into 6ths and slice the bell pepper in half. Dump the cherry tomatoes onto the sheet pan and arrange the pepper and onion, drizzle everything with olive oil and sprinkle with salt and pepper. Mix with your hands to coat. Cut the top off of a head of garlic and drizzle with more oil, salt, and pepper, then wrap in tin foil and add to the baking sheet. Fill the bell pepper halves with feta cheese. Roast for 25 minutes. |
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3
Done
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PastaWhile the vegetables are roasting, sift the 300g of flour onto a clean countertop and make a well. Crack the three eggs into the center and whist to combine. Slowly incorporate flour from the edges until it's all combined. |
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4
Done
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Once a shaggy dough has formed, knead for 12-15 minutes until very smooth. Cover and rest for 30 minutes. |
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5
Done
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When the vegetables come out of the oven, let them cool completely before adding them to a blender (The hot air will expand and blow the top off the blender and make a huge mess). Uncover the roasted garlic and squeeze the base to push the roasted cloves into the blender. Blitz until smooth. |
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6
Done
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After the pasta dough has rested, split it into two pieces. Flatten one into an oval/rectangle shape then pass through a pasta roller on the lowest setting (mine is 0) three times. Pass the sheet through on a medium low setting (I use 3) another three times. The sheet should be pretty long now and can be cut in half. Finally, pass the sheets through a medium high setting (I use 6) twice. Cut the sheets into 12-14" lengths. Repeat with the other half of the dough. |
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7
Done
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Pass each sheet through a cutting attachment of your choice, I did fettuccine. Dust the strands with flour and separate them, lay on a pasta rack or the counter and let them dry for about 15 minutes. Start a pot of salted water to boil. |
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8
Done
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Add the blended sauce to a pan, heat gently and season as desired. Some recommendations would be italian herbs, garlic or onion powder, red pepper flakes, more salt and pepper, etc. When the sauce is warm, add the tomato paste (optional). I also recommend a splash of vinegar or lemon juice to balance the flavors. |
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9
Done
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When the water is boiling, drop in the noodles and cook until they float (about 3-5 minutes). Then strain them all and toss in the red pepper sauce and eat up! Top with fresh herbs or extra cheese. |
