Bowtie Pasta with Roast Red Pepper Sauce
  • 4 x red peppers, seeded and chopped
  • 1 x large onion, chopped
  • 1 x head garlic, peeled, whole cloves
  • 3 Tbsps olive oil
  • 2 Tbsps of fennel seeds
  • Salt and pepper
  • 1 lb. farfalle or rotini pasta, cooked and drained
  1. Preheat oven to 350 degrees.
  2. Place peppers, onion and garlic cloves into a 9” by 13” baking pan.
  3. Drizzle with olive oil, add fennel seed, salt and pepper and toss well.
  4. Put in oven and roast for about 45 minutes, or until very soft and caramelized.
  5. Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along.
  6. Check for seasoning and add salt and pepper to taste.
  7. Just prior to serving, reheat sauce in a large pot.
  8. Add hot, cooked pasta and toss well. Adjust seasoning.
  9. When you mix pasta in; you could add baby spinach or some cilantro. If you prefer to add some meat; chourice(Portuguese sausage) sliced up and just lightly browned is good to add too. Top with some shaved Parmagiano-Reggiano cheese.
This one is from Michael Smith of "Chef at Home" on Food Network Canada. Very simple and you could add to it to change it up a bit.