Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 6 (serving size: 1 1/3 cups)

This dish is an exposition of sweet peppers. Here they're charred and pureed for a sauce, roasted and stirred into the pasta, and quick-cured for a pretty topper. Mild Aleppo pepper and spicy ground red pepper actually make this a five-pepper pasta.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place balsamic vinegar, 1/4 cup water, and onion in an 11 x 7-inch glass or ceramic baking dish; cover tightly with foil. Bake at 400° for 45 minutes. Uncover and bake 10 minutes or until liquid evaporates. Cool.

Step 3

Combine 1/4 teaspoon salt, sugar, and Fresno chiles in a bowl. Let stand 20 minutes.

Step 4

Cook pasta according to package directions, omitting salt and fat. Drain. Rinse with cold water; drain.

Step 5

Preheat broiler to high.

Step 6

Place large bell peppers on a baking sheet. Coat with cooking spray. Broil 15 minutes or until charred, turning occasionally. Place peppers in a bowl; cover tightly with plastic wrap. Cool. Peel and seed large bell peppers over a bowl, reserving juices. Place peeled peppers and their juices in a blender with 1/2 teaspoon salt, oil, sherry vinegar, ground red pepper, and garlic; blend until smooth.

Step 7

Add baby bell peppers to baking sheet. Coat with cooking spray. Broil 10 minutes or until lightly charred, stirring once after 5 minutes. Place baby bell peppers in a bowl; tightly cover with plastic wrap. Cool. Remove stems and seeds; coarsely chop peppers. Place onion mixture, remaining 3/4 teaspoon salt, pureed pepper mixture, pasta, baby bell peppers, and half of mozzarella in a large bowl; toss to combine. Top with Fresno chile mixture, remaining mozzarella, oregano, and Aleppo pepper.

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