# Components:
→ Pasta
01 - 12 oz penne or rigatoni
→ Roasted Peppers
02 - 3 medium bell peppers (red, orange, or yellow), seeded and quartered
03 - 1 tablespoon olive oil
04 - Pinch of salt
→ Sauce
05 - 2 tablespoons olive oil
06 - 1 medium yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1–2 fresh red chilies, thinly sliced
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 14 oz canned crushed tomatoes
13 - Salt and freshly ground black pepper, to taste
→ Finishing
14 - 1/4 cup grated Parmesan cheese, plus extra for serving
15 - Fresh basil or parsley, chopped, for garnish
# Directions:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper. Toss bell pepper quarters with 1 tablespoon olive oil and a pinch of salt. Arrange skin side up on the tray and roast for 20–25 minutes until skins blister and peppers are tender. Let cool, peel off skins, and slice into strips.
02 - While peppers roast, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and chili, cooking for 1 minute more.
04 - Stir in smoked paprika, oregano, and thyme; cook for 30 seconds. Add crushed tomatoes, season with salt and pepper, and simmer for 8–10 minutes until slightly thickened.
05 - Stir in roasted pepper strips. If desired, incorporate reserved pasta water for a looser consistency.
06 - Add drained pasta to the sauce, tossing to coat. Stir in Parmesan cheese. Serve hot garnished with extra Parmesan and chopped fresh basil or parsley.
