This recipe has been one of my favorites for many years. It’s packed with veggies and loaded with flavor.
This sauce is so versatile it works well with pasta but also tastes great on top of baked chicken or crispy tofu too! For a vegetarian version simply swap the chicken stock for vegetable stock.
What You’ll Need – Serves 2
- 1 tablespoon olive oil
- 2 roasted red peppers
- ½ large onion or 1 small onion
- 4 small cloves garlic
- 2 large tomatoes
- 2 tablespoons butter
- 1.5 cups chicken stock
- ½ cup salted pasta water
- Salt and pepper to taste
- ½ cup parmesan cheese
- Pinch of red pepper flakes
- Slice of habanero pepper – (optional but recommended)
- Preheat your oven to 350 degrees.
- In a medium-sized saute pan add olive oil an dbutter.
- Begin to sweat your onion and garlic in the pan.
- Once the onions are translucent, add in your roasted red peppers, tomatoes, and small slice of habanero. (habanero is extremely hot. DO NOT touch face or eyes after handling. )
- Add chicken stock to the vegetable mixture and simmer over medium heat.
- Bring water to a boil and season well with salt. Cook 4oz of Farfalle pasta per the instructions on the box. Be sure to cook it al-dente, otherwise the pasta will get mushy when it bakes in the oven. Reserve a ½ cup of the salted pasta water for your sauce. (set cooked pasta aside)
- Add reserved pasta water to the veggie mixture. Simmer for 5 more minutes. Gently stir.
- From there, you will carefully ladle all of the veggies into your blender; pouring the liquid in last. Blend well. Be careful when you remove the lid because the steam will come up quickly.
- Pour the sauce back into your saute pan and allow it to reduce for a few minutes. Personally, I like to leave it a bit liquidy because the pasta will soak up some of the liquid as it bakes.
- Once your sauce reduces to your preferred thickness, pour it over your pasta and mix everything together. Sprinkle a handful of parmesan cheese on top.
- Bake for 15 minutes and broil for the last 2-3 minutes so the cheese gets nice and crispy on top.
Serve and enjoy!
Author: Sarah Thomas-Drawbaugh
Sarah Thomas-Drawbaugh is a recipe developer, fitness junkie and owner of the Healthyish brand. She loves taking everyday eats and making them Healthyish. Sarah defines being Healthyish as a lifestyle centered around living light, fit and fun with a healthy dose of “ISH” from time to time. Sarah’s work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital). Sarah lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!