I had a big bag of bell peppers lounging in my fridge this past weekend just waiting for some attention from me. It just so happened to also be abnormally chilly (for mid May) and very rainy-which set the stage perfectly for a comforting and warming pasta dinner! And boy, is that just what we devoured! Paired with a nice glass of light red wine and a big salad, our roasted tri-color pepper sauce over angel hair was the perfect way to end the gloomy weekend and prepare us for the warmth of the new week’s sun! I hope this scrumptous dish warms you as much as it did us!
Roasted tri-color pepper sauce
- 6 bell peppers, orange, red, and yellow; quartered and seeded
- 1-2 T EVOO
- 1 large yellow onion, chopped
- 3 T diced garlic
- 2 T fresh sage, chopped
- 1 1/2 c red wine
- 1/4 c tomato paste
- 1/2 c crumbled feta cheese
- 2 t chipotle pepper flakes
- 1 T smoked paprika
- 1 t freshly ground pepper
- 1 T anchovy paste – I haven’t tried it with this pasta, but a good sub for anchovy paste is supposed to be dark miso paste
- fresh grated Parmesan as garnish (optional)
Preheat oven to 400 degrees F.
Roast the bell peppers (drizzled with EVOO if you desire) until soft and the skin starts to brown.
While the peppers are roasting start softening the chopped onions in EVOO over medium low. Add the chipotle pepper flakes, sage, and black pepper and cook for 5 minutes. Add the anchovy paste and garlic and cook another 5 minutes. Add the red wine smoked paprika, tomato paste and 1/2 of the feta. Turn the heat down to low. Chop the roasted bell peppers into 1/4 inch pieces along with the last of the feta to the sauce. Allow to cook for another 5-10 minutes or until the sauce really gets thick and starts to caramelize.
Angel hair takes about 5 minutes once the water is boiling, so start it when the sauce is just about finished. Once al dente, drain the pasta, plate and serve with a big scoop of sauce and a sprinkle of Parmesan and more fresh sage.