Roasted Red Pepper Pasta

Roasted Red Pepper Pasta featuring Vero Gusto Calabrian Marinara Sauce

Over the summer, Rob and I went on an unintentional babymoon to Italy and fell in love with authentic Italian food (shocker!). Even though we have amazing food in New York, there is something magical about fresh Italian food in Italy.

Because we were spoiled during our trip, I was really excited that Barilla invited me to the launch of its new line of authentic Italian sauces. The Vero Gusto sauces feature the highest quality ingredients (100% Italian grown, non GMO tomatoes and a special ingredient featured in each sauce), no added sugar, no artificial ingredients, no preservatives, and traditional Italian cooking techniques. At the launch event, we had a sensory experience to taste each sauce and the individual ingredients that make up the sauces. It was clear from the event and from the taste of the sauces that Barilla wanted to bring authentic Italian sauces to us no matter where we are in the world. I was so impressed and have been loving incorporating all the sauces into my cooking ever since.

At the Vero Gusto Launch Party, which included a bind-folded sensory experience to taste each of the new sauces and the special ingredients in each.

While I love to cook at home, I’m not a professional chef and I could use a little help to make my meals extra delicious. Using these sauces isn’t cheating! It’s resourceful! Whenever I use them in my cooking, it takes the pressure off me to perfect the flavors of the dish! I know that the sauce will bring the flavor and deliciousness to satisfy my family’s taste budes. I can’t wait for you to try this recipe and all the sauces.

ROASTED RED PEPPER PASTA

Ingredients

• 3 red peppers

• 1 box Barilla whole wheat spaghetti

• 1/2 jar of Vero Gusto Calabrian Marinara

• 1 bunch of fresh spinach

• 1 bunch of fresh arugula

• Olive oil

• Salt & pepper to taste

Directions

1. Chop the red peppers into rough inch by inch pieces. Spread them on a baking sheet and drizzle with olive oil, salt and pepper. Mix to combine and then roast in the oven at 425F for 30 minutes. Check the peppers and shake the pan halfway through.

2. While the peppers are roasting, make the pasta.

3. Once the pasta is cooked (but not overcooked), return the pasta to the pot. Mix in the Vero Gusto sauce and the greens and mix together over medium low heat until the greens are wilted.

4. Once the peppers are soft and blistered, add them to the pot with the pasta and mix them in.

5. Enjoy immediately and store leftovers in a glass, airtight container.

*Thank you for supporting the recipes that I create with brands that I trust. Barilla is committed to bringing high quality foods and also to sustainable practices. It’s a privilege to create this recipe for Barilla’s new line of Vero Gusto sauces.