Spaghetti with Roasted Red Pepper Sauce

Spaghetti with Roasted Red Pepper Sauce

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Ingredients

Roasted Red Pepper Sauce:
• 1 Tbsp olive oil
• 1 lb Ontario Greenhouse Grown Red Bell Peppers
• ½ medium red onion, thinly sliced
• 1 cup Ontario Greenhouse cherry tomatoes, cut in half
• 2 cups water
• ½ tsp sugar
• ¼ tsp salt
• 1 lb dried spaghetti
• (Optional) 2-3 Slices or Prosciutto or Bacon or 1 fresh Italian sausage, removed from casing and finely chopped
For garnish:
• Additional salt and freshly ground pepper, to taste
• Handful of fresh baby arugula
• Freshly grated Parmesan

Instructions

1. Roast the Peppers (Can be done ahead and refrigerated): Cut the sides off the peppers and place onto a baking sheet, skin side up. Place under your oven broiler and allow to cook until the skin is wrinkled and well charred, about 5 minutes. Remove from oven and immediately place into a paper or plastic bag. Seal bag and let stand 5-10 minutes while you start the pasta water and sauce.
2. Remove peppers from bag and use the edge of a sharp knife to peel and discard the skin from the peppers. Chop peppers roughly and set aside.
3. Bring a large pot of salted water to a boil. When it comes to the boil, add spaghetti and cook according to package directions. Drain and place into a large bowl.
4. If using Prosciutto, Bacon or Sausage, chop very finely and quickly sauté in a hot skillet until cooked. Remove to a plate and wipe out skillet.
5. Meanwhile, Heat oil in a skillet over medium-high heat. Add onions and cook, stirring, until softened. Add roasted red peppers and cook, stirring, 1-2 minutes. Add water, cherry tomatoes, sugar and ¼ tsp salt to the skillet. Reduce heat to medium. Simmer sauce for 15 minutes then remove from heat and transfer to a blender or food processor to blend until smooth.
6. Add pureed sauce to the bowl with the hot pasta and toss to combine. Add reserved Prosciutto, Bacon or Sausage, if using and toss to combine. Season dish with additional salt and freshly ground pepper, to taste. Serve garnished with some fresh baby arugula and some freshly grated Parmesan.