Ingredients:
– 2 red bell peppers
– 4 Roma tomatoes, halved
– 1 yellow onion, cut in half
– 1 head of garlic, top cut off
– Olive oil
– Salt and pepper
– 1/4 cup chicken stock
– 1/4 cup heavy cream
– 1 lb penne
– 1/4 cup grated parmesan cheese + more for topping
Directions:
1. Cover garlic head in olive oil and wrap in aluminum foil.
2. Put the other veggies in a large dish/bowl and coat with olive oil and season with salt and pepper.
3. Preheat your grill to high and once hot put the veggies on. Turn every few minutes until a nice char starts to develop. The tomatoes will cook faster than the peppers and onions so remove once soft and grill marks appear.
4. Once cool, remove the tomato skins and pepper skins if you would like (I left the pepper skins on to keep some smoky flavor in the sauce).
5. Roughly chop the peppers and onions.
6. Add all the cooked vegetables to a blender, squeeze out the roasted garlic, add chicken stock, and blend until smooth.
7. Bring a large pot of salted water to a boil. Cook penne 1-2 minutes shy of the time on the box, it will finish cooking in the sauce.
8. Pour blended mixture into a pan over medium heat.
9. Add heavy cream and salt and pepper to taste and stir to combine.
10. Add cooked pasta and mix to coat the pasta. Let simmer for 1-2 more minutes until pasta is al dente.
11. Off the heat mix in the parmesan.
12. Serve with extra parm on top and enjoy!