Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings
1/2 lb. thin spaghetti
2 red bell peppers, sliced
1 shallot, halved
1 bulb of garlic
2 tbsp. extra virgin olive oil
Salt and pepper to taste
1/2 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1 tsp. crushed red chili flakes
1 tbsp. Italian Parsley, chopped
Preheat oven to 400°F.
Slice the top off of the bulb of garlic so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil.
Place the red pepper and shallot on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven along with the garlic for 35-40 minutes.
Bring a large pot of water to a boil.
Meanwhile, add the roasted red pepper, shallot and garlic to a blender along with the heavy cream and Parmigiano and blend until smooth. Add salt to taste.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to a large sauté pan along with the roasted red pepper sauce and 1/4 cup pasta water. Toss on medium-low heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with chopped parsley, Parmigiano and crushed red chili flakes.