Date Night Rigatoni

Ingredients

• 1 sweet bell pepper(s), halved & seeds removed
• 2 tomato(es), halved
• 1 carrot(s), peeled & chopped
• ½ yellow onion(s), quartered
• 1 tablespoon olive oil
• ½ teaspoon Italian seasoning
• 1/8 teaspoon red chili flakes (optional)
• Salt & pepper, to taste
• 1 garlic head(s)
• 1 tablespoon olive oil
• ½ cup stock (chicken or vegetable)
• ¼ cup cream cheese
• 300g rigatoni
• 2 Italian sausages, casing removed
• ½ - 156 mL can(s) tomato paste
• ¼ cup shredded Parmesan, to garnish

Directions

1. Preheat the oven to 400F and line a baking dish with parchment paper. 
2. Toss the bell pepper(s), tomatoes, carrot(s), and onion with the oil, Italian seasoning, red chili flakes (if using), and season with salt and pepper.  Cut the top off the garlic head, drizzle with olive oil, wrap in tin foil and add to the baking dish.  Bake for 30-35 minutes until the vegetables are fork tender.  Let cool. 
3. Remove the garlic cloves from the skin.  Add the cooked vegetables, roasted garlic, stock, and cream cheese to a blender, and blend until smooth.  
4. Bring a large pot of salted water to a boil.  Add the rigatoni and cook until al dente, reserving the pasta water. 
5. While the pasta cooks, add the Italian sausage to a large frying pan over medium-high heat.  When the sausage is browned, add the tomato paste and cook, stirring for 1-2 minutes.  Stir in the roasted vegetable pasta sauce.  Bring to a simmer then stir in the cooked pasta.  Season with salt and pepper to taste, adding pasta water as desired to create a velvety sauce.  Garnish with the Parmesan before serving.