Spaghetti with Roasted Red Pepper, Tomato, and Goat Cheese Sauce

Notes: a fast and easy dish. Easily adaptable to additions of chicken or vegetables. Some fresh basil thrown in at the end, or even as a garnish, would also work well.

Serves 2-4.

1 large red bell pepper

8 ounces spaghetti

A few tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

½ can (14-oz) diced tomatoes, with juices

¾ cup cream

4 ounces goat cheese

Salt and freshly ground black pepper, to taste

Parmigiano Reggiano cheese, for serving

Preheat oven to broil. Place bell pepper on baking sheet and bake, turning frequently, until charred on all sides. This will take about 10 minutes or so. Remove from oven, seal in a brown paper sack, or place in a bowl covered tightly with plastic wrap. Once cooled, remove and discard skin, stem, and seeds. Roughly chop and set aside.

Place a large pot of salted water over high heat. Once boiling, add pasta. Cook until al dente.  

Meanwhile, coat the bottom of a medium size saucepan with a layer of olive oil and place over medium high heat. Add onions and garlic. Cook until onions begin to become translucent, about 5 minutes. Add the tomatoes and chopped bell pepper. Continue to cook until onions and garlic are tender and the peppers and tomatoes are fragrant, another 5 minutes or so. 

Lower heat and add cream and goat cheese, stirring to incorporate and melt the cheese.  Once incorporated, puree the sauce using an immersion blender (if using a regular blended, let cool slightly, then bring back up to heat after pureeing). Season with salt and pepper.

Mix together pasta and sauce.  Garnish with freshly grated Parmigiano Reggiano and serve.