Spaghetti with Creamy Red Bell Pepper Ginger Sauce

A pasta dish born out of a desire to eat a simple bowl of spaghetti on a bad day. I had some leftover bell peppers so I cooked them down along with sweet onion. It's then cooked with some go-to aromatics; garlic, ginger, and scallion and blended altogether for a creamy and comforting sauce that's an homage to romesco but with a little zing from the ginger and a drizzle of chili crisp.

–Frankie
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At a glance

Yield

4 servings

Time

45 minutes

Ingredients

Sauce

4 garlic cloves, smashed
4 scallions, diced
1 tsp fresh ginger, peeled and finely grated

2 bell peppers, destemmed and chopped
1 sweet onion, chopped

1/4 cup almonds, slivered 
2 teaspoons kosher salt
1 teaspoon light brown sugar 
4 tablespoons olive oil 
1/2 teaspoon balsamic vinegar

Noodles

1 pound dry spaghetti or bucatini

Topping

Diced scallions

Chopped slivered almonds

Chili crisp

Preparation

Prepare sauce

In a large pot or sauce pan on medium heat, heat 2 tablespoons of olive oil. Add in garlic, scallions, ginger and cook for about a minute until fragrant and sizzling. Add in chopped red bell peppers and sweet onion and cook for 8-10 minutes until the onions have softened. Once cooked, scoop everything from the pot and place in a blender along with the remaining almonds, salt, sugar, olive oil, and balsamic vinegar. Blend until smooth, then set aside in a container until assembly.

Cook noodles and serve

Cook noodles until al-dente according to package instructions. Place drained noodles in a large pot or minxg bowl and pour in desired amount of sauce. Mix until the noodles are evenly coated. Divide sauced noodles into individual bowls, then top with some extra diced scallions and chopped almonds. Drizzle with chili crisp and serve.

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Sauce

4 garlic cloves, smashed
4 scallions, diced
1 tsp fresh ginger, peeled and finely grated

2 bell peppers, destemmed and chopped
1 sweet onion, chopped

1/4 cup almonds, slivered 
2 teaspoons kosher salt
1 teaspoon light brown sugar 
4 tablespoons olive oil 
1/2 teaspoon balsamic vinegar

Noodles

1 pound dry spaghetti or bucatini

Topping

Diced scallions

Chopped slivered almonds

Chili crisp