Roasted Red Pepper PASTA AL FORNO! Cred: @erekav on IG #pastarecipe

Ingredients:
2 red bell peppers, deseeded, cut into four
2 Fresno peppers, deseeded and sliced in half
1 large onion, cut into 8 wedges
3 large garlic cloves, skin on
3 tbsp extra virgin olive oil
1 ½ tsp kosher salt
¼ cup heavy cream
1 lb cavatelli COOKED Al dente
⅓ cup grated Parmigiano Reggiano
4 ounces of ricotta or burrata

Preheat oven to 400°F
Line a large baking sheet with parchment paper.

Make the sauce. Place the red bell peppers, Fresno peppers, onion, and garlic cloves onto the prepared baking sheet.

Coat in 1 tablespoon of olive oil and season with ½ teaspoon salt and pepper to taste.

Bake on the middle rack of the oven for 30 minutes or until the onions are slightly charred and the bell peppers are very tender. Remove and let cool to room temperature.

Peel the roasted garlic from the skin, then add the peeled garlic, all the peppers, onions, remaining olive oil, remaining salt, and cream to the blender. Blend until smooth.

Raise the temperature of the oven to BROIL

Mix the sauce with the cooked pasta. Pour it into a 9-inch cast-iron skillet. Add the ricotta to the center, top with grated Parmigiano Reggiano, and bake on the middle rack for 3 minutes or until the top is nice and crispy.