Roasted Bell Peppers and Roasted Pepper Pasta

Yes, we are on the grill with one of my favorite and most versatile ingredients around! Bell Peppers. Seriously, besides salads and fajitas you can do a lot with these beauties. Don’t believe me? Let’s get at it!

 

Roasted red peppers or any color that works for you.

In a dish, roll the peppers around in olive oil, salt, and pepper till the peppers are well coated on all sides.
Time to apply the heat, medium high will work well here.
Let each side get charred and keep turning. Don’t worry, this is how we achieve flavor and it will work out.

Once the peppers obtain this level of char on the skin, pull them off the heat, place them in a bowl,¬† cover with foil, and wait. Why do this? Now that we have applied all this heat we are going to use the steam from the cooked peppers to help remove their skins. Trust me, otherwise it isn’t easy to remove the skins. Now, cover with plastic wrap and wait another 10 minutes or so.

 

You will then be able to peel the skins off the peppers. *Warning* the peppers will be super hot still, so protect your fingertips and use a fork to pull off the skins or just wait a little longer until the peppers are cool enough to handle.

 

Here are your finished roasted peppers. These are amazing on salads, sandwiches, a meat tray, tapenade, soups, and pastas. Did I say pasta?

After you have gotten all your peppers peeled, throw a few in a blender with a bit of half and half or milk, salt, pepper, a garlic clove or two, and a little liquid from the roasted peppers. Boom! You have just made a killer roasted pepper pasta sauce. Oh, I suppose you would like a photo of that too? Oh OK — here you are.

Roasted red pepper sauce complete.

This is fettuccine with roasted red pepper sauce, spinach, arugula, and a little sausage. Feel free to omit the sausage for a vegetarian version and this will still be amazing, I promise!

 

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