I think the mark of becoming a grown up was when I started making my own pasta sauce… This probably happened for me after I got married and decided I had to start growing up. I used to live on jarred pasta sauces, and late night take out, in my college years, so thanks to my (much better cook and chef) husband I who taught me how easy it is to make pasta sauce from scratch, I realize how much better pasta tastes with sauce from scratch!
This is a 30-minute meal that’s virtually fool-proof.
While you get your sauce going by sautéing garlic and shallot in a little olive oil, finish pealing your charred red peppers. Then blend everything together and return it to the pot to thicken. Thrown in the noodles, toss and dig in.
This is an easy weeknight meal that reheats the next day beautifully with just a little extra water.
Serve it on a plate, in a bowl, or just bring the whole pot to the table. Sprinkle on some greens and more spice if you please, and dig into the creamy, spicy warmth that will take you right home.
I think I may have died and gone to pasta sauce heaven…
This recipe is inspired by Minimalist Baker
- 2 red peppers
- 1 tbsp. olive oil
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1.5 cups vegetable stock OR water
- 6 sun dried tomatoes, dry
- 3 tbsp. nutritional yeast (or grated parmesan)
- 1.5 tbsp all purpase flour
- 1.5-2.5 tsp. red pepper flake, according to spice level
- 2 tsp. course sea salt + more to taste
- 1 tsp black pepper
- 12 oz. bucatini or spaghetti noodles
- parmesan cheese (optional)
- chopped fresh basil or parsley
- Heat oven to broil and roast red peppers on a baking sheet until charred (turning each side) about 20-30 minutes. Then remove, let cool, and peal away the seeds and stems. Set aside.
- Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
- While the red peppers are roasting, bring a small skillet over medium heat and sauté shallot and garlic in 1 Tbsp olive oil until soft and golden brown, about 4-5 minutes. Remove from heat and set aside.
- Transfer sautéed shallot and garlic to blender with roasted peppers, vegetable stock, sun dried tomatoes, nutritional yeast, and cornstarch, red pepper flake, salt and pepper. Blend until creamy and smooth, taste and add more seasonings as needed. You want the flavor to be quite robust.
- Place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering for a couple minutes. Then, toss in noodles to coat.
- Serve with (generous amounts of) vegan parmesan and fresh chopped basil or parsley.