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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 425°F (220°C). Roast red peppers and garlic with olive oil, salt, and pepper for 25–30 minutes until charred and soft.
Sauté onions in olive oil until translucent. Add chopped fresh tomatoes and Italian seasoning, cooking for 10–15 minutes until tomatoes break down into a sauce.
Peel roasted peppers and blend them with garlic, tomato mixture, and broth until smooth.
Pour blended sauce into a saucepan and heat for 8–10 minutes, stirring occasionally, until flavors meld.
Boil Mollisana noodles according to package instructions until al dente.
Combine pasta and sauce, toss well, and adjust salt and pepper to taste. Serve immediately.
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Use a high-quality blender for a smoother sauce.
Adjust the amount of broth for desired sauce consistency.
Can I use a different type of pasta?
Yes, you can substitute with any pasta of your choice.
How can I make this dish vegan?
Omit the Parmesan cheese or use a vegan cheese alternative.
Can I prepare the sauce in advance?
Yes, the sauce can be made a day ahead and reheated before serving.
What can I use instead of fresh tomatoes?
Canned tomatoes can be used if fresh ones are not available.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
