Sometimes we all crave a hearty Italian dish & this Roasted Pepper & Tomato Ragout Pasta with Turkey Meatballs will absolutely satisfy those cravings! This recipe is off the hook with flavor & will be a winner winner pasta dinner for your entire family!
A simple to prepare and a well balanced meal. Even better, serve for leftovers… send some to school with your kids in their lunchbox. Yes, you are a rockstar if you make this.
'--You can either purchase jarred roasted red peppers or make your own. Here's Ina Garten's tips for roasting.
Place 2 whole peppers on a sheet pan. Place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred. Turn them two times during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove stems from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers.
You can cover with plastic wrap and refrigerate for up to 2 weeks.
Ina Garten @FoodNetwork
Cook the pasta while the peppers are roasting. Drain pasta and reserve some of the pasta water. Toss the pasta with olive oil.
Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Combine the turkey with garlic powder and salt. Roll into 1 inch meatballs. Cook for about 15 minutes or until browned & cooked through.
Sweat the shallots in a good splash of olive oil over medium heat. Add the tomatoes. Add garlic. Cook until the tomatoes start to form a sauce, gently stir. You don't want them to burst too much. Fold in the roasted peppers. Add a little pasta water to thin out the sauce. Season with salt and pepper to taste.
Toss spaghetti with the sauce. Top with meatballs, shaved parmesan, and fresh basil.
Serving Size 6 Servings