All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We've given you twists in your favorite dishes, and turns to new ingredients and techniques you've never heard of. But not every meal should be an adventure. Some meals should fill the soul, the belly, the heart with warmth and flavors that are familiar. This tomato-y pasta, augmented by the sweetness of the roasted peppers and the heat of the red pepper flakes, checks all the comfort boxes and then some. In fact, we think this meal fits in quite nicely with some soft slippers, snug blankets, and a warm mug of cocoa. Treat yourself!
Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Roast Peppers and Prepare Ingredients
Stem red bell peppers, halve, seed, and remove ribs. Place peppers on prepared baking sheet, skin side up. Drizzle with 1 tsp. olive oil and a pinch of salt and massage oil into peppers. Roast in hot oven until slightly charred and tender, 20-22 minutes.
Remove peppers to a cutting board. Replace foil on baking sheet and reserve.
While peppers roast, mince garlic.
Halve baguette lengthwise.
Peel and halve shallot. Slice thinly.
Crush croutons into coarse crumbs.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, make garlic bread.
Bake Garlic Bread and Cut Bell Peppers
Combine 1 Tbsp. olive oil and half the garlic (reserve remaining for sauce) in a mixing bowl.
Place baguette on re-foiled baking sheet, cut side up. Spread olive oil-garlic mixture on cut side. Bake until golden brown, 5-7 minutes.
While garlic bread bakes, cut roasted red peppers into ¼" dice.
Make the Sauce
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and shallot to hot pan. Stir often until shallot begins to caramelize, 3-5 minutes.
Add remaining garlic and red pepper flakes (to taste). Cook until aromatic, 30-60 seconds.
Stir in pasta cooking water, cream, tomato paste, and roasted red peppers and any accumulated juices. Bring to a simmer and stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.
Season with ½ tsp. salt. Remove from burner.
Finish the Dish
Combine pasta and Parmesan with sauce until pasta is completely coated.
Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!
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