Roasted Aji Dulce Pepper Campanelle

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. campanelle

• 1 lb. aji dulce peppers (regular red bell peppers work too)

• 1 shallot, halved

• 1/2 cup garlic cloves

• 1/4 cup extra virgin olive oil

• Salt to taste

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/2 cup toasted garlic breadcrumbs

• 4 oz. stracchino or any creamy cheese

• Fresh oregano for garnish

• Pasta water as needed

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

Directions:

Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan until golden brown in color.

   
   

Roasted Aji Dulce Pepper Campanelle:

1. Preheat oven to 375°F.

2. Place the peppers, shallot and garlic on an oven safe baking dish or baking sheet. Drizzle with olive oil and salt to taste. Roast in the oven for 25-35 minutes until the peppers are tender.

3. Bring a large pot of water to a boil.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

5. Meanwhile, add the roasted peppers, shallot and garlic to a blender along with 1/4 cup of pasta water and blend until smooth.

6. Strain the pasta and add it to a large sauté pan along with the roasted pepper sauce and 1/4 cup of pasta water. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

7. Top with stracchino, breadcrumbs and fresh oregano.