Instructions

1. Open one pack of It’s That Simple Fettuccine, drain, rinse, and set it aside.

2. Preheat your oven to 400 degrees. Line a baking sheet with parchment. Roast two red bell peppers (cut them in half and remove the seeds first) for approximately 30 minutes or until the skin is charred and blistered. The peppers should be soft. Let them cool until they’re comfortable to touch. Remove the skin and dice the peppers. Set them aside.

3. Chop the onion and garlic and quarter the cherry tomatoes. Heat two tablespoons of olive oil in a skillet over medium-high heat. Sauté the onions, tomatoes, garlic, and red pepper flakes until tender. Add the roasted red peppers and about ½ cup of heavy cream to the pan. Stir until combined. Let the creamy red pepper sauce reduce until thickened—season with salt and pepper to taste.

4. Add It's That Simple Fettuccine (Spaghetti or Angel Hair will also work) to the red pepper sauce. Stir to combine. Add ¼ cup of grated Parmesan cheese and fresh herbs like basil and parsley. Dish up, dig in, and enjoy!