Red Pepper Pasta

STEP 1

Roast vegetables

1. Preheat your oven to 400°F (200°C).
2. Place the diced red peppers, chopped onion, and garlic cloves in a baking dish.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast in the oven for 10-15 minutes, until vegetables begin to soften and brown slightly.
5. Halfway through roasting, add a couple of splashes of Gratsi white wine. Continue roasting until done.

STEP 2

Prepare sauce

1. In a blender, combine the can of San Marzano tomatoes and the roasted vegetables. Blend until smooth.
2. Pour the mixture into a saucepan and place it over medium heat. Add a handful of fresh basil leaves, salt, and pepper to taste. Simmer for 10-15 minutes, stirring occasionally.

STEP 3

Cook pasta
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, according to package instructions. Reserve a cup of pasta water, then drain the pasta.

STEP 4

Combine pasta and sauce

1. Add the cooked pasta to the saucepan with the red pepper sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
2. Stir in 1 cup of grated Parmigiano Reggiano until well combined.

STEP 5

Serve!

1. Transfer the pasta to a serving dish. Top with additional fresh basil leaves and more grated Parmigiano Reggiano.
2. Place 1-2 balls of burrata cheese on top and drizzle with 2 tablespoons of olive oil.

Enjoy your delicious Red Pepper Pasta with your favorite Gratsi.