There are many dishes we've come up with that fill us with pride, and our basil-pecorino cream sauce is near the top of the list. We invented it for steak, reinvented it with chicken, and now we're giving you its best showcase yet: Pasta is the perfect vessel to highlight the herbaceous, creamy sauce of our dreams. Your bowl will magically empty itself.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Halve and peel onion. Cut halves into ½" slices.
Trim bottom end from broccolini and cut into ¾" slices at an angle.
Roast the Vegetables
Toss red bell pepper, onion (breaking up into pieces), broccolini, 4 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet.
Spread into a single layer and roast in hot oven until caramelized and tender, 17-20 minutes.
While vegetables roast, cook pasta.
Cook the Pasta
Place pasta into boiling water and boil until slightly undercooked, 7-9 minutes. Pasta should be slightly firmer than al dente.
Reserve 1 cup pasta cooking water and drain pasta in a colander. Set aside.
Reserve pot; no need to wipe clean.
Make the Sauce
Return pot used to cook pasta to medium-high heat. Add cream and half the pasta cooking water (reserve remaining for adjusting consistency) and bring to a boil.
Add pasta and return to a boil. Stir often until reduced to a creamy consistency that clings to pasta, 4-7 minutes.
Finish the Pasta
Remove pot from burner and stir in pecorino, basil pesto, and butter until smooth.
If sauce is too thick, add reserved pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Plate dish as pictured on front of card. Bon appétit!