There is something about fresh bell peppers at the height of the season that makes them hard to resist, especially when farmers market tables and backyard gardens are overflowing with them. Roasted Red Pepper Bolognese puts that seasonal abundance to delicious use. The peppers are slow roasted in the oven until tender, sweet, and almost candy like, bringing out a depth of flavor you simply can’t get from raw peppers. Some are blended into a creamy roasted red pepper sauce, while others are thinly sliced and added to the dish, giving you plenty of that sweet, roasted flavor in every bite.

This is still the cozy, comforting pasta you expect from a classic Bolognese, with a fresh spin that makes it especially good for late summer and early fall. The rich sauce is tossed with rigatoni, whose ridges and wide shape are perfect for catching all that creamy goodness. Once everything comes together, burrata is spooned over the warm pasta and gently broken apart, allowing its creamy center to melt into the sauce. A generous sprinkle of fresh basil adds a bright finish and a pop of color that pairs beautifully with the roasted peppers.

Roasted Red Pepper Bolognese is especially good for those weeks when you come home from the farmers market with more produce than you planned, or your garden suddenly gives you more peppers than you know what to do with. Serve it with a simple green salad and crusty bread for an easy dinner that feels both familiar and a little special.

Enjoy!

Roasted Red Pepper Bolognese

Roasted Red Pepper Bolognese combines sweet roasted peppers, creamy burrata, rigatoni and fresh basil for a comforting seasonal meal.

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Cook Time 3 hrs 30 mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 3 medium shallots chopped
• 2 red bell peppers seeded and thinly sliced
• 6 garlic cloves finely chopped or grated
• 1 pound lean ground beef lamb, or chicken
• ¾ pound ground spicy Italian chicken sausage
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• Fine pink Himalayan salt and freshly ground black pepper
• Crushed red pepper flakes
• 1 16-ounce jar roasted red peppers, drained
• 1 6-ounce can or (4.5-ounce) tube tomato paste
• 2 sprigs of fresh thyme
• ⅓ cup grated Parmesan cheese
• 1 pound rigatoni or pasta of your choice
• 8 ounces burrata cheese at room temperature
• Fresh basil leaves for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat.
• When the oil shimmers, add the shallots and bell peppers. Cook, stirring occasionally, until the shallots are soft and fragrant, about 5 minutes. Add the garlic, beef, sausage, oregano, and dried basil, and season with salt, pepper, and red pepper flakes. Cook, breaking up the meat with a wooden spoon, until browned, about 10 minutes.
• Meanwhile, in a food processor or blender, combine the roasted red peppers and tomato paste. Puree until smooth, about 30 seconds.
• Add the red pepper puree and 2 cups of water to the pot. Add the thyme and season with salt and black pepper. Stir to combine well. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the flavors are melded, about 3 hours.
• Discard the thyme. Stir in the Parmesan. If the sauce is too thin, cook over medium heat, uncovered, until thickened, 20 to 30 minutes more.
• Meanwhile, bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until al dente according to the package directions.
• Drain
• Put the pasta in the sauce and toss well. Divide the pasta among bowls, top with the burrata and fresh basil, and serve.