This is one of my absolute favorite dishes as of lately! I owe this recipe credit to my good friend James Church (who got it from a small Italian restaurant). If you want something that is a bit different than a typical pasta dish, the complexity of the roasted red peppers gives an awesome taste!
- Pasta (I went with rigatoni)
- White onion
- Extra Virgin Olive Oil
- 1 large Can of Whole Plum Tomatoes (I prefer Hunts)
- 1 large/medium Can of Tomato Sauce (I prefer Hunts)
- A few fresh Cloves of Garlic
- 1 large Red Pepper
- 1 brick of Cream Cheese (I used Philadelphia Reduced Fat)
- Spices: Oregano, Basil, Parsley, Red Pepper Flakes, Pink Himalayan Salt and Pepper
- Prep all ingredients: Cut all garlic, pepper and onion. Preheat oven to 350 degrees. Heat large pan over the stove.
- Cover bottom of the pan in olive oil and let it get hot. Add garlic, onion and oregano and cook for a few minutes.
- While you are cooking your sauce, you will roast your peppers. There is no set time, so you will need to keep an eye on them. Really let them get a bit of a char and burn on them, because that is going to create the best flavor.
- Add tomatoes and sauce and let it cook for a while (or until the tomatoes get really soft). Keep the heat low. When you add the tomatoes and sauce, you will also add all of your spices to taste. This is your chance to figure out how you want to perfect your sauce, so the amounts of spices is completely up to you. Add a lid over the sauce to let it sit and cook. Use a wooden spoon to crush your tomatoes once they are soft and stir the sauce, still letting it cook until it starts to thicken.
- Add your peppers into the sauce and let it cook for a few minutes more, all while still stirring. Once you are pleased with the taste, take the pan off of the heat.
- You will then put the brick of cream cheese in the sauce and stir it until it melts and makes the sauce creamy. DO NOT DO THIS OVER HEAT.
- Once your cream cheese is in, you are finished! I like to scoop my sauce onto my noodles instead of mixing everything together, but this is completely up to you! Enjoy!