I don’t know about you, but sometimes I need a bit of an extra nudge to eat more veggies. Roasting them to coax out their natural sweetness is defnitely my usual approach, but you can’t beat it when they masquerade as something even more luscious. A tall order? Sure. But boy does this winter squash carbonara ever achieve it… and well.
Forget the jarred stuff, making vodka sauce from scratch couldn’t be much easier. In less than an hour, you’ll have a generous batch of sauce ready to go — toss it with gluten-free pasta or my personal favorite, gnocchi!
While you likely won’t find me making piperade for another batch of confit biyaldi anytime soon, for this pasta it’s so worth the effort. Even better, once it’s made you can have a quick, hearty, piquant pasta on the table in fewer than thirty minutes. It’s also a great way to use up leftover, roasted chicken — a store-bought rotisserie chicken can be used instead — which is awesome for my two-person household as my threshold for its consumption plain is terribly low. As for the name, it’s inspired by my favorite pasta from Bravo! — I dined there a handful of times during my brief stay in the Cleveland area — the creamy roasted pepper sauce was (and is) a unique, welcome divergence from the typical Alfredo or tomato sauce.