Spicy Red Pepper Pasta Sauce

• 1 lb tube pasta
• 2 red bell peppers
• 1 onion
• 2 clove garlic
• 5 Calabrian chilies
• red chili flake, to taste
• 2 tbsp tomato paste
• 2 cup heavy cream
• pecorino romano cheese, grated
• a knob of butter
• olive oil, batay sa panlasa
• salt, to taste

Mga hakbang

1. 1.Coat the bell peppers lightly with oil and broil, rotating occasionally, until the skins char and separate from the flesh.
2. 2.Transfer the charred peppers to a bowl, cover with plastic wrap, and let steam to loosen the skins further.
3. 3.Scrape off the skins, then remove the stems and seeds, and thinly slice the peppers.
4. 4.Heat olive oil in a large skillet over medium-high heat. Add the onion with a little salt and cook until translucent and softened.
5. 5.Add the roasted peppers with a pinch of salt and cook a few more minutes until the onions are fully softened and beginning to brown.
6. 6.Add the garlic, red chili flake, and Calabrian chilies (plus a splash of their liquid); cook a few minutes until everything is soft.
7. 7.Stir in the tomato paste and cook it into the vegetables until slightly caramelized.
8. 8.Lower the heat slightly, add the heavy cream, then raise heat back to medium-high and simmer 3-5 minutes until thickened.
9. 9.Carefully transfer the hot mixture to a blender and blend until smooth and thick.
10. 10.Cook the pasta in salted boiling water until about 2 minutes short of al dente, reserving some pasta water.
11. 11.Warm a couple tablespoons of the blended sauce in a pan over medium-low heat, adjust seasoning, and work in a knob of cold butter until glossy.
12. 12.Transfer the pasta to the pan with a splash of pasta water and the rest of the sauce as needed, and finish cooking, tossing to coat, about 2 minutes.
13. 13.Off the heat, stir in grated pecorino romano, adding a little more sauce or pasta water to loosen if needed. Taste and adjust seasoning, then plate.