Penne with Red Pepper Sauce and Spinach

I love this kind of sauce as it is light, slightly sweet in flavor from the peppers and onions and full of nutrients.  It’s also a lovely substitute for tomatoes.  Bell peppers (green, red, yellow and orange) are an excellent source of vitamin C and A as well as a good source of dietary fiber. For atherosclerosis and diabetic heart disease, peppers also contain vitamin B6 and folic acid.

Serves 4
recipe adapted from Chef at Home
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4 red bell peppers, halved, seeded and roughly chopped
2 large onions, roughly chopped
1 whole head garlic cloves, peeled
60ml (1/4 cup) olive oil
2 tablespoons fennel seeds
a sprinkle or two sea salt and freshly grated pepper
450g penne pasta
a few handfuls baby spinach

Preheat oven to 180c (350°f).  Toss the peppers, onion, garlic, olive oil, fennel seed and salt and pepper together in a large bowl until thoroughly coated. Pour into a 9- x 13-inch (3.5 L) baking pan. Roast until peppers are softened and caramelized, about 1 hour.

Transfer the roasted vegetables into a medium saucepan and purée with an immersion blender, adding a splash of water to help it along. Alternatively, put into a food processor or blender and purée until smooth. Taste and add more salt and pepper to taste.  Just prior to serving, reheat the sauce in a large pot. Cook the pasta in lots of boiling salted water. Drain and toss the hot pasta with the reheated red pepper sauce along with the baby spinach and serve immediately.

The Culinary Chase’s Note: Gorgeous flavors in the red pepper sauce with hints of garlic coming through! I like using pennoni (a larger sized penne) as it captures more of the sauce inside.  For an added zing, toss in crushed red pepper flakes.  If you have any sauce left over, use it as a dip with veggies and artisan crackers.

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