Roasted Red Pepper Pasta Sauce

I LOVE the color of this sauce just as much as I love the taste! The best part is is that it's relatively healthy since it's made out of pureed roasted red peppers with just a touch of either heavy cream or coconut milk depending on your dairy preference.

Since the sauce is mostly roasted red peppers, you'll want to use a good brand for higher quality. My favorite is DeLallo Foods! You can purchase either their Whole Roasted Red Peppers or Roasted Red Pepper Strips. I paired the red peppers with DeLallo's shellbow pasta shape which is the most perfect vehicle for transporting more of this delicious sauce into your mouth.

What you need:

• 1/2 lb DeLallo Shellbows
• 1 15 oz jar DeLallo Roasted Red Pepper Strips
• 3 tbsp white wine (can be omitted but I love the extra flavor)
• 1 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 3 tbsp heavy cream (can be swapped out for coconut milk or cream for a dairy-free version)
• Pasta water - be sure to save some!!
• Optional: burrata cheese for topping

What to do:

1. Bring a large pot of salted water to a boil and cook the shellbow pasta according to package instructions.
2. Sauté the roasted red pepper strips (or cut the whole roasted red pepper into strips) in a skillet on medium heat with the olive oil and white wine for 6-8 minutes.
3. Puree the roasted red pepper and any leftover drippings of white wine/oil in a food processor until very smooth.
4. Add the roasted red pepper puree back to the large skillet and then add the garlic powder and splash of either the heavy cream or coconut milk or cream and stir. 
5. Transfer the cooked shellbows to the sauce directly from the boiling water - this will transfer over some of the starchy/salty pasta water.
6. Add an additional tablespoon or two of pasta water and mix before serving to loosen up the sauce so that it gets nice and silky.