This sauce is made by roasting cherry tomatoes and red bell peppers, combining the sweetness of the red bell peppers with the rich, tangy flavors of the tomatoes. At the end, cream is added for a luscious, creamy sauce that creates comforting, crave-worthy pasta. It’s a recipe that transforms simple ingredients into a restaurant-quality meal, making it an impressive pasta bursting with fresh flavors. Enjoy on its own with plenty of fresh herbs and parmesan on top, or pair with a protein and veggie. I know you’ll love it!
Ingredient Notes
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Linguini: I like this sauce with pretty much any pasta shape; feel free to use any pasta shape you prefer! Cherry tomatoes: I love the slight sweetness and flavor of cherry tomatoes. But any ripe, fresh tomatoes work great for the best flavor. Red bell pepper: roasted red bell peppers are a great way to add flavor to the sauce. Roasting intensifies their sweetness and umami factor. Heavy cream: Heavy cream provides a rich and creamy texture to the sauce. For a dairy-free alternative, coconut cream can be used; just note that it will add a subtle coconut flavor, but it will complement the roasted vegetables. Shallot: It has a milder flavor than white or yellow onions. Olive oil: Opt for a good quality extra virgin olive oil for a richer flavor. Other ingredients needed: salt and pepper, chili flakes, fresh herbs, Parmesan
Step by Step Directions
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