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, 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, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet.
Spread into a single layer and roast until caramelized and tender, 15-17 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 water and drain pasta in a colander.
Reserve pot; no need to wipe clean.
Make the Sauce
In pot used to cook pasta, bring cream and ½ cup pasta water (reserve remaining for adjusting consistency) to a boil over medium-high heat.
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 water 1 Tbsp. at a time until desired consistency is reached.
Plate dish as pictured on front of card. Bon appétit!