Roasted Pepper Medley with Vodka Sauce and Tagliarelle Pasta



4 C of rough chopped peppers from farmers market of all kinds
2 Chioggia beets, cut into chunks
¼ C pancetta
1 bottle of your favorite vodka sauce
1 box tagliarelle pasta
Torn basil
3 T light oil
1 large clove of garlic
1/3 small onion rough chopped
Salt and pepper


  • Preheat oven to 400 degrees F.Place cut peppers, onions and beets on a baking sheet, toss with 2 T oil and salt and pepper, generously sprinkled. Roast in oven for about 25 minutes until soft and cooked.
  • In a large saucepan, add 1 T oil and the pancetta. Cook until lightly browned but not hardened. Only takes a couple of minutes. Add the vodka sauce and all the peppers, onions and beets into the pan. Let simmer on low for about 15 minutes. While simmering cook the pasta according to directions, about 6 minutes. Ladle the pasta into the sauce mixture. Stir. Serve with torn basil.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking