Roasted Red Pepper and Tomato Pasta

Author Becky's Mindful Kitchen


  • 4-5 Sweet Red or Orange Peppers or Bell Peppers
  • 4 med-large tomatoes
  • ~2 c cream or whole milk
  • 2 c shredded mozzarella or asiago cheese
  • 1/4-1/2 c fresh basil or 1T dried basil
  • 2 tsp thyme
  • 1 tsp red pepper flakes
  • Harvest Tuscan Olive Oil
  • Sea salt to taste
  • Optional: sliced sausage, I used chicken sausage
  • pasta of choice


  • The key to most Italian cooking is to keep things simple.  That is exactly what this dish is all about. 
    Preheat oven to 420 degrees and place peppers and tomatoes and sausages on a baking sheet and cook until peppers start to burn on the outside.  Remove sausages too once they brown.  Remove pepper and tomatoes and place in a bowl and cover with plastic wrap and let sit until they become cool enough to touch. The skins of the peppers should slide right off.  You can remove the skins of the tomatoes if you wish. 
    In a medium saucepan, place peppers and tomatoes and add cream and cheese and herbs and about a T of olive oil. Heat over medium heat and  using an immersion blender, blend all ingredients to make a sauce, salting to taste.  Serve with sausage over pasta or over chicken and rice.  You can adjust the spice of the sauce as well.  
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