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This one is from Michael Smith of "Chef at Home" on Food Network Canada. Very simple and you could add to it to change it up a bit.


  • 4 x red peppers, seeded and chopped
  • 1 x large onion, chopped
  • 1 x head garlic, peeled, whole cloves
  • 3 Tbsps olive oil
  • 2 Tbsps of fennel seeds
  • Salt and pepper
  • 1 lb. farfalle or rotini pasta, cooked and drained


  • Preheat oven to 350 degrees.
  • Place peppers, onion and garlic cloves into a 9” by 13” baking pan.
  • Drizzle with olive oil, add fennel seed, salt and pepper and toss well.
  • Put in oven and roast for about 45 minutes, or until very soft and caramelized.
  • Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along.
  • Check for seasoning and add salt and pepper to taste.
  • Just prior to serving, reheat sauce in a large pot.
  • Add hot, cooked pasta and toss well. Adjust seasoning.
  • When you mix pasta in; you could add baby spinach or some cilantro. If you prefer to add some meat; chourice(Portuguese sausage) sliced up and just lightly browned is good to add too. Top with some shaved Parmagiano-Reggiano cheese.

Categories: Dinner  Main Dish  Pasta  Spicy 
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