Pipe Rigate & Roasted Red Pepper Sauce

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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar. Carefully toss to coat.

While the broccoli roasts, add the pasta to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers. 

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Add the tomato paste and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and fragrant. Turn off the heat; add the cream (shaking the bottle before opening) and 1/4 cup of water (carefully, as the liquid may splatter). Stir to combine and season with salt and pepper to taste.

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese. Enjoy!