1

Preheat oven to 450°F. Arrange the red peppers on a small baking sheet. Roast 40 to 50 minutes, until blackened all over, turning over halfway through. Remove from the oven.

2

Meanwhile, finely chop the onion and garlic. When the red peppers are cool enough to handle, remove skin and seeds.

3

Heat a large deep skillet or Dutch oven on medium. Add 2 tbsp olive oil. Add the onion and cook 4 to 5 minutes, until translucent, stirring occasionally. Stir in the garlic, crushed red pepper, dried basil, dried oregano, salt, pepper, nutmeg, and smoked paprika. Cook 1 minute, stirring.

4

Add the tomato paste. Cook until paste turns a dark red, about 3 minutes, stirring often. Reduce heat to low. Add the peeled red peppers, fresh basil, coconut milk, and 3 cups of chicken stock.

5

With an immersion blender, puree contents of skillet until smooth. Increase heat to medium and heat to a boil. Stir in the pasta. Simmer 10 to 15 minutes, until pasta is cooked, stirring occasionally. If sauce seems thick partway through cooking, add remaining 1/2 cup chicken stock.

6

While the pasta cooks, add breadcrumbs and 1 1/2 tsp olive oil to a small pot. Cook on medium 3 to 4 minutes, or until crumbs are golden brown, stirring often.

7

Divide cooked pasta among 4 plates. Top with the toasted breadcrumbs and Parmigiano. Garnish with basil, if desired.

8

Serving size: about 1 cup