Set the oven to 220°C . Line a baking tray with parchment paper.
Remove the seeds from the bell peppers and cut them into large pieces. Slice the top off the garlic bulb. Toss the peppers with 2 tbsp olive oil and drizzle olive oil over the garlic bulb, sprinkling with coarse salt.
Roast the peppers and garlic in the oven for 30 minutes until nicely caramelized.
Once roasted, transfer the peppers to a blender along with basil, 1 tsp chili flake, A splash of cream, yellow passata, the squeezed roasted garlic cloves, handful of grated pecorino, salt and pepper to taste
Blend into a smooth sauce.
Pour the sauce into a pan, and when the pasta is cooked, mix it with a splash of pasta water for a silky texture. Combine with cooked rigatoni and plate.
Rigatoni with Quinoa
Olive Oil Extra Virgin
Passata Yellow
Turmeric Orzotto with Pumpkin and Salsa of Crispy Sage, Pine Nuts, and Chili
