1
Place the red peppers, onion, and garlic on the sheet. Drizzle with olive oil and sprinkle kosher salt over the vegetables.
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2
Place the roasted vegetables in a blender. Add half-and-half, tomato paste, dried oregano, red pepper flakes, and an extra pinch of salt.
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3
Pour the blended sauce over the pasta and stir over medium-low heat for 3-4 minutes, adding reserved pasta water if needed to achieve the desired consistency.
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