Mafalda Pasta in Creamy Roasted Pepper-Tomato Sauce with Cheesy Bread

Mafalda Pasta in Creamy Roasted Pepper-Tomato Sauce

with Cheesy Bread

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving
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The tomato sauce for our pasta gets a boost of vibrant flavor from roasted sweet peppers, briny capers, and more—rounded out by rich cream. It’s all complete with a side of Italian-seasoned cheesy bread.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the fontina cheese on the large side of a box grater. Roughly chop the parsley leaves and stems.

Roast the peppers:
2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the sliced peppers on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Make the sauce:
3 Make the sauce:

While the peppers roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter), capers, and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the cheesy bread:
5 Make the cheesy bread:

Place the baguette, cut side up, on the other side of the sheet pan of roasted peppers. Carefully top with the grated fontina cheese and remaining Italian seasoning; season with salt and pepper. Bake 7 to 9 minutes, or until the peppers are softened and the cheese is melted. Remove from the oven. Transfer the cheesy bread to a cutting board and carefully cut in half.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cream (shaking the bottle before opening), butter, and roasted peppers. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the butter is melted. (If the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the pecorino cheese and chopped parsley. Serve with the cheesy bread on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the fontina cheese on the large side of a box grater. Roughly chop the parsley leaves and stems.

2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the sliced peppers on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Roast the peppers:
Make the sauce:
3 Make the sauce:

While the peppers roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter), capers, and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Make the cheesy bread:
5 Make the cheesy bread:

Place the baguette, cut side up, on the other side of the sheet pan of roasted peppers. Carefully top with the grated fontina cheese and remaining Italian seasoning; season with salt and pepper. Bake 7 to 9 minutes, or until the peppers are softened and the cheese is melted. Remove from the oven. Transfer the cheesy bread to a cutting board and carefully cut in half.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cream (shaking the bottle before opening), butter, and roasted peppers. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the butter is melted. (If the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the pecorino cheese and chopped parsley. Serve with the cheesy bread on the side. Enjoy!

Finish the pasta & serve your dish: