Ingredients

Sedani pasta box

Preparation

Preheat oven to 400F. Lay out bell peppers and red onion, drizzle with the olive oil, and season with a pinch of salt. Roast vegetables until softened and beginning to char, about 30 minutes. Remove and allow to cool slightly.
In a blender, add roasted vegetables, tomato paste, and chicken broth. Puree until fairly smooth and all large chunks have disappeared.
Heat a large wok or skillet over medium heat. Add 'ndjua and cook until fat has released and is beginning to cook. Add roasted pepper puree, and bring mixture to a gentle simmer. Season to taste with salt.
Meanwhile, in a pot of salted boiling water, cook pasta until just shy of al dente according to directions on the package. Reserve at least 1 cup of pasta water, then drain and transfer pasta to the sauce.
Increase heat to high and cook, stirring rapidly, until pasta is al dente and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta water in 1/4 cup at a time as needed to loosen the sauce. Season with salt to taste. Divide into bowls and top with grated parmesan.