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!
Stem, seed, and halve red bell peppers. Place peppers skin-side up on prepared baking sheet and drizzle with 1 tsp. olive oil and a pinch of salt. Roast until slightly charred and tender, 20-22 minutes.
Replace foil on baking sheet.
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, 7-10 minutes.
Reserve ½ cup pasta water. Drain pasta in a colander. Set aside.
While pasta cooks, make garlic bread.
Make the Garlic Bread
Combine 1 Tbsp. olive oil and half the garlic (reserve remaining for sauce) in a mixing bowl.
Spread olive oil-garlic mixture on cut sides of baguette and place on prepared baking sheet. Bake until golden brown, 7-9 minutes.
While garlic bread bakes, cut 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. Cook until beginning to caramelize, 3-5 minutes.
Add remaining garlic and red pepper flakes (to taste). Cook until aromatic, 30-60 seconds.
Stir in pasta water, cream, tomato paste, and roasted red peppers and any accumulated juices. Cook until thick enough to coat back of a spoon, 2-3 minutes.
Season with ½ tsp. salt. Remove from burner.
Finish the Dish
Combine pasta and Parmesan with sauce.
Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!