Confit Red Pepper and Tomato Sauce with Pasta
Ingredients
- 3 large red, yellow, or orange bell peppers, stems removed, seeded
- 6 cups cherry tomatoes
- 3/4 cup extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 rosemary sprigs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup heavy cream
- One 16-ounce box pasta of choice
- 1 cup freshly grated Parmigiano-Reggiano, plus more to serve
- Flaky salt, to serve
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