I LOVE this recipe from Halfbakedharvest which is a terrific blog with many great recipes. I have made this recipe in particular multiple times and it is always a crowd pleaser and holds well. The sauce refrigerates well, so it can be made ahead and then added to the pasta when you are ready to prepare it. The recipe suggests that you can use prepared roasted red peppers, which I advise against. It is so easy to roast your own red peppers and the flavor of the fresh roasted peppers is far superior. I doubled the number of peppers recommended in the recipe, but otherwise followed the recipe as is. Serve this with some grilled chicken and a salad and it truly is a wonderful go-to dish. The figs and burrata are so delicious with this pasta and a truly beautiful presentation. Look for the ripest figs available. The bottle of McPherson La Harencia was a perfect complement.
For Roasted Red Peppers: Preheat oven to 400. On a foil lined baking sheet, split peppers down the middle length-wise, and place cut-side down on baking sheet. Roast for about 25-30 minutes until pepper skin begins to brown and burn. Remove from oven, wrap in foil and place in a brown bag until cool enough to handle, so they can “sweat” and skin can be easily removed.
Click here for the link to the recipe at HalfBakedHarvest