Creamy Pasta Sauce With Cavatappi

Ingredients:

500 g
Cavatappi, boiled 9 minutes in Water with 12 g Salt, reserve 60 ml of Pasta Water
Peppers:
- 2
  Red Peppers, 3 cm slices
- 45 ml
  Olive Oil
- 4 g
  Salt
- 3 g
  Pepper, ground
1
Onion, thinly sliced stem to root
45 ml
Olive Oil
2
Pickled Cherry Chilies, finely chopped, plus 15 ml of the liquid
2 cloves
Garlic, crushed
30 g
Tomato Paste
60 ml
White Wine
500 ml
Cream, 35%
60 g
Pecorino Romano
30 g
Butter
3 g
Salt

Method:

Peppers:
- Preheat oven to 230 ℃ / 450 ℉.
- On a baking sheet add parchment paper, place rack on top of parchment paper.
- In a bowl, add Peppers, season with Salt, and Pepper. Toss until well mixed. Add Oil toss until Peppers well coated with Oil. Place Peppers in oven for 40 minutes. Place Peppers in a bowl, cover, let sit for 15 minutes.
In a sauce pan on medium high heat, add Oil, allow to get hot. Add Onion, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes, add Pickled Cherry Chilies, Saute 1 minute more.
Reduce heat to medium, make a well in centre of pot, add Butter, allow to melt. Add Tomato Paste, sauté 2 minutes. Add Garlic, sauté 30 seconds. Deglaze Pot with Wine. Add Peppers, mix well. Add Pickled Cherry Chili liquid, Cream, and Salt, mix well. Cover, bring to a simmer, simmer for 5 minutes.
Blend with a hand blender until smooth. Add in Cavatappi, mix well.
Remove from heat, add in Cheese, mix well.