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Ingredients
  • subheading: For the roasted veggie sauce:
  • 1 sweet yellow onion, sliced
  • 1 large red bell pepper, halved and seeds removed
  • 2 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 head garlic
  • ½ cup low-sodium chicken broth (or vegetable broth)
  • subheading: For the pasta:
  • 1 to 2 tablespoons olive oil
  • ¼ cup tomato paste
  • ½ teaspoon red pepper flakes (optional)*
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • ⅓ cup heavy cream or light or full fat coconut milk (from the can)
  • 3 cups low-sodium chicken broth (or sub vegetable broth), plus more as necessary
  • ½ teaspoon kosher salt, plus more to taste
  • 2 cups Anelli pasta (or sub another short pasta such as dilitani)
  • Optional: 1 tablespoon sugar, to make it taste more like spaghetti-os!
  • ½ cup (about 2 ounces) grated parmesan cheese
  • subheading: To garnish:
  • Fresh julienned basil
  • Extra grated parm
  • Extra red pepper flakes
Note: Ingredients may have been altered from the original.
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