Creamy Red Pepper Pasta

Preheat oven to 425 degrees. Place the quarter onion on a baking sheet and drizzle with olive oil and a pinch of salt and pepper. Bake for 15 minutes then add the garlic and bake for an additional 5 minutes. 

While that bakes, boil the pasta and toast the breadcrumbs. Reserve 1/2 cup of pasta water to thin out the sauce if needed later on. For the breadcrumbs, heat olive oil in a skillet over medium heat. Add the breadcrumbs and seasonings and stir in the pan until golden brown and toasted. Set aside.

In a large blender, add the roasted onions and garlic, roasted red peppers, half and half, kosher salt, pepper, and red chili flakes. Blend on high for 30-45 seconds until smooth.

Combine the sauce and the pasta and toss until the pasta is coated. Add pasta water if needed (I did about 2 tbsps) and season to taste (the sauce needs salt to really shine so don’t be shy). 

Top with the toasted breadcrumbs, parmesan cheese and fresh basil. Makes 4-6 servings.