Roasted Red Pepper Pasta


There's nothing like a classic bowl of pasta and tomato sauce. But sometimes it is nice to switch things up a little and try a different sauce. Topping your noodles with this rich sauce based on pureed roasted red peppers is a fun alternative. I roasted my own peppers before blending them up with the other ingredients, but you can also buy jarred roasted red peppers and use those.

The sauce is great by itself, but I've paired it with some sauteed mushrooms, or a sprinkling of cheese in the past – just about anything you'd like to add to a bowl of pasta. You can make a big batch of the sauce and freeze it as well.

Recipe: Serves 2

3 medium red peppers
1/2 cup milk or soy milk (or vegetable or chicken stock)
1/3 cup ketchup
salt and pepper and garlic powder
3 cups cooked pasta

Place the peppers on a baking sheet and broil or roast on 500 F for 10-12 minutes until mostly charred. Pop the peppers in a plastic bag to let them "sweat" a little, then the charred skins should gently peel off – discard. Cut up the peppers, discarding the seeds, then blend them together with the milk and ketchup. Add salt, pepper and garlic powder to taste, then toss with cooked pasta.