Prep Time:
20 minutes |
Cook Time:
60 minutes |
Serves:
4-6 |
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.
