a RARE PASTA SAUCE I ate weekly when I lived in ITALY

Ingredients

• 2 pieces Red Bell Peppers (roasted, skin removed, sliced)
• 2 tablespoons Olive Oil (for broiling and sautéing)
• 1 medium Onion (thinly sliced)
• 2 cloves Garlic (thinly sliced)
• 1 teaspoon Red Chili Flakes (adjust to spice preference)
• 5 pieces Calabrian Chilies (stem removed, seeds removed)
• 2 tablespoons Tomato Paste (adds depth)
• 2 cups Heavy Cream (full‑fat, for richness)
• 0.5 cup Pecorino Romano Cheese (grated, adds salty flavor)
• 1 tablespoon Unsalted Butter (cold knob, added at end for gloss)
• 12 ounces Cavatappi Pasta (dry weight, about 340 g, cooked al dente)
• to taste Salt (for pasta water and seasoning)
• to taste Black Pepper (optional)

Instructions

1. Broil and Peel Red Bell Peppers

   Preheat the broiler. Lightly coat whole peppers with olive oil, place on a baking sheet and broil 8‑10 minutes, turning occasionally until the skins are charred. Transfer to a bowl, cover with plastic wrap and let steam 5 minutes, then peel off skins, remove stems and seeds, and slice thinly.

   Time: PT15M

   Temperature: high broil

2. Slice Onion, Garlic, and Chilies

   Thinly slice the onion, thinly slice the garlic cloves, and remove stems and seeds from the Calabrian chilies, keeping the chilies whole.

   Time: PT5M

3. Sauté Onions

   Heat a large skillet over medium‑high heat, add 2 tbsp olive oil, then the sliced onion with a pinch of salt. Cook, stirring, until translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium-high

4. Combine Peppers with Onions

   Add the sliced roasted peppers to the skillet, season with a pinch of salt, and cook 2 minutes until the peppers soften and begin to brown slightly.

   Time: PT2M

   Temperature: medium

5. Add Garlic, Chili Flakes, and Calabrian Chilies

   Stir in the sliced garlic, 1 tsp red chili flakes, and the whole Calabrian chilies. Sauté 2 minutes until fragrant, being careful not to burn the garlic.

   Time: PT2M

   Temperature: medium

6. Stir in Tomato Paste

   Add 2 tbsp tomato paste, mixing to coat the vegetables. Cook 2 minutes, allowing the paste to caramelize slightly and lose its raw flavor.

   Time: PT2M

   Temperature: medium

7. Add Heavy Cream and Simmer

   Pour in 2 cups heavy cream, increase heat to medium‑high, and simmer 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: medium-high

8. Blend Sauce to Smooth

   Transfer the hot sauce to a blender (or use an immersion blender). Blend until completely smooth, venting the lid slightly to release steam. Be cautious of hot splatter.

   Time: PT2M

9. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add 12 oz cavatappi and cook 9‑12 minutes until al dente. Reserve 1 cup pasta water, then drain.

   Time: PT12M

   Temperature: boiling

10. Finish Sauce and Combine Pasta

    Return the blended sauce to the skillet, lower heat to medium‑low, and whisk in 1 tbsp cold butter until glossy. Stir in 1/2 cup grated Pecorino Romano off the heat. Add the cooked pasta and 2‑3 tbsp reserved pasta water, tossing to coat. Cook together 2 minutes so the pasta absorbs the sauce, adjusting consistency with more water if needed.

    Time: PT5M

    Temperature: medium-low

11. Plate and Serve

    Divide the pasta onto plates, garnish with extra Pecorino Romano and a pinch of black pepper if desired. Serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

70 g

Fat

30 g

Fiber

4 g