Ingredients:

  • 3 large red bell peppers, halved and seeded (approx. 600g)
  • 1 medium red onion, quartered (110g)
  • 4 cloves garlic, peeled (12g)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1 lb Penne or Rigatoni
  • 1/2 cup reserved pasta water

Instructions:

  1. Preheat your oven to 425°F (220°C). Place bell pepper halves (skin-side up), quartered onions, and garlic cloves on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 20–25 minutes until the pepper skins are blistered and blackened in spots.
  2. Transfer the roasted vegetables (and any juices from the pan) into a blender. Add the heavy cream, Parmesan, red pepper flakes, and lemon juice. Blend on high until the mixture is completely smooth and glossy.
  3. Boil the pasta in salted water until just shy of al dente. Before draining, scoop out a cup of pasta water. Toss the drained pasta into the blender sauce over medium-low heat. Stir constantly for 2 minutes, adding reserved pasta water a tablespoon at a time until the sauce is creamy and clings to every ridge of the pasta.