Spicy Bell Pepper Rigatoni
High protein Spicy Bell Pepper Rigatoni made with roasted veggies and aromatics blended into a dreamy sauce.
Ingredients
- 8 oz Rigatoni, I used an entire box of Banza's rigatoni
- Cooking Olive Oil, for roasting
- 1 Red Bell Pepper, quartered and cored
- 4 Roma Tomatoes, quartered
- 8 cloves Garlic
- 2 Shallots, halved
- 2 tsp Balsamic Vinegar
- 6 Fresh Sage Leaves, plus more for garnish
- Chili Olive Oil, garnish
- Sea Salt, generous pinch
- Black Pepper, to taste
Instructions
Roast the Vegetables
- Preheat the oven to 400°F.
- Place the red bell pepper, tomatoes, garlic cloves, and shallot halves on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for 30 minutes, until the bell pepper is soft and lightly charred, and the tomatoes and shallot are caramelized. Let cool slightly.
Blend the Sauce
- Transfer the roasted bell pepper, tomatoes, shallot, and peeled garlic into a blender or food processor.
- Add the balsamic vinegar and sage.
- Blend until smooth and creamy. Taste and adjust seasoning with salt, pepper, or red pepper flakes for more heat.
Cook the Pasta
- While the sauce blends, cook your pasta according to the package instructions.
- Reserve 1/4 cup of pasta water before draining.
Combine Sauce and Pasta
- In a large pan over medium heat, warm the blended sauce.
- Add the drained pasta and stir to coat, using the reserved pasta water to loosen the sauce if needed.
- Divide between 4 plates and finish with a drizzle of chili olive oil and more sage.