a RARE PASTA SAUCE I ate weekly when I lived in ITALY

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes lower calories and canned are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while maintaining a cheesy flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide similar texture with less cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while being versatile.

Roast 2 red bell peppers under the broiler until the skin is charred, rotating as needed.

Place roasted peppers in a bowl and cover with plastic wrap to steam.

Slice 2 cloves of garlic and 1 onion thinly.

Remove stems and seeds from the roasted peppers and slice them thinly.

In a large skillet, heat olive oil over medium-high heat and add the sliced onion with a pinch of salt, cooking until translucent.

Add the sliced roasted peppers, cooking for a few more minutes until softened.

Stir in the sliced garlic, red chili flakes, and calabrian chilis, cooking until softened.

Add 2 tablespoons of tomato paste and mix well, cooking until the rawness is gone.

Lower the heat and add 1 pint of heavy cream, cooking for 3-5 minutes until thickened.

Blend the sauce until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens