Directions: Fire-Roasted Red Pepper Pasta

• Start by preheating your oven to 450°F (232°C). Place the whole red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered all over. Alternatively, you can roast them over an open flame on a gas stove or grill if you prefer. Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes — this makes peeling easier.
• After steaming, use your hands or a paper towel to gently rub off the charred skins. Remove the stems and seeds, then roughly chop the peppers. Set aside.
• While the peppers roast, bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
• Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Stir in the red pepper flakes, salt, and black pepper.
• In a blender or food processor, combine the fire-roasted peppers with the sautéed garlic and spices. Blend until smooth and creamy. If necessary, add a splash of the reserved pasta water to thin the sauce to your desired consistency.
• Pour the pepper puree back into the skillet and stir in the heavy cream. Simmer gently for 3-5 minutes until the sauce is heated through and slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.
• Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce feels too thick, add a little more reserved pasta water to loosen it up.
• Divide the pasta among plates and garnish with fresh basil leaves. For an extra touch of indulgence, sprinkle a little more Parmesan on top.