3 Ingredient Roasted Red Pepper Pasta

I love pasta. Love it. When I tried this new sauce recipe I totally flipped! It's so simple and it's neither cream based nor tomato based. What could it be you ask? Roasted Red Pepper. Unreal. Seriously, unreal. It's basically 3 ingredients. You'll need a food processor or blender. I made my own fresh pasta for this, because I have too much time on my hands. Feel free to pair this with whatever pasta your heart desires!










5 Roasted Red Peppers (** see instructions below)
3 cloves garlic, minced
1 lb ground good quality Italian sausage (Just the meat, if you're sausage is in casings, you'll have to squeeze it out. Lovely job.) Get good sausage for this that is well seasoned. If your sausage is bland, add some extra seasonings to the meat such as oregano, fennel seeds or Italian seasoning.
1/2 cup water or chicken stock
Salt and pepper
1 tbsp Olive oil

1. Heat olive oil in a large high sided skillet over medium-high heat.
2. Add in sausage meat, breaking up with a wooden spoon. Let the meat cook about 3 minutes, making sure to keep breaking it up with your spoon.
3. Add in your garlic, stir.
4. Keep cooking another 10 minutes or so until the meat has browned.
5. Meanwhile, throw your roasted red peppers in the food processor or blender. Process until smooth.
6. Once the meat is browned, add the pepper puree to the skillet, along with the water/chicken stock. Stir well. Add some salt and pepper. Simmer for about 20 min, covered.
7. Taste the sauce and adjust the salt and pepper as needed.

Toss with hot pasta and top with fresh grated Parmesan.

Watch out. It's amazing.


** To Roast a Red Pepper:
1. Crank up your oven to 450 degrees
2. Rinse the peppers. Throw your red peppers on a baking sheet.
3. Bake for 20 min or so (until soft and blackened.)
4. Remove from oven and IMMEDIATELY place in large bowl. Cover with plastic wrap.
5. Let the peppers cool for at least 20 min until you can handle the. The skin will have steamed off so you can easily peel them with your fingers and remove the stem and seeds.
6. That's it! Easy peasy and way cheaper than the jarred ones.