Cheesy one pot roasted red pepper and tomato pasta
Cheesy one pot roasted red pepper and tomato pasta
Ingredients
Rigatoni Pasta, I used a whole box
Italian Sausage
Mushrooms
Cherry tomatoes
White Wine or Stock
Tomato Paste
Red bell pepper, I used 2, sliced
cream or half & half- I used ripple half & half
Fire Roasted diced Tomato , I used two 28 oz cans
Parmigiano Reggiano
Fontina Cheese
Asiago cheese
Half an onion,
Garlic Cloves, sliced - I used 8 and roasted half
Fresh Basil
Fresh Thyme
Ground Oregano
Crushed Red Pepper
S&P
Olive Oil
Water
Burrata
Instructions
Preheat oven to 400, slice and roast the pepper(s) in the oven by combining them with olive oil, salt and pepper, add half of the garlic and onion in there as well—It can take up to 20 minutes.
Heat the olive oil in a large oven safe pot over high heat. When the oil shimmers, add the garlic (that hasn’t been roasted and cook until fragrant, about 3 minutes(the garlic will be brown, that’s what you want). Add the sausage and brown all over, about 5 to 8 minutes. Bring the heat down to medium and stir in the tomato paste and cook another minute, making sure you cooked it down. Slowly add the canned tomatoes, stock (or wine), oregano, red pepper flakes, rosemary, thyme, the roasted vegetables and salt and pepper. Then add 2 1/2 cups -3 cups of water and the pasta. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes.
Turn off the heat and stir in the cream, then add the mushrooms and the cheese. If needed( if you didn’t use an oven safe pot) transfer the pasta to a baking dish and add in the cherry tomatoes. Top with cheese (I used fontina) and drizzle with olive oil and season with pepper.
Transfer to the oven and bake 20-25 minutes or until the cheese has melted and is browned on top—cool before serving. Top with Burrata and basil and serve with garlic bread.
Enjoy!
