Pasta with Roasted Vegetable Sauce

Instructions

1. 1

   Preheat the oven to 230°C/450°F with racks in the upper-middle and lower-middle positions. During preheating, remove the pepper seeds and cut the flesh into 2 cm pieces, slice the carrots 5 mm thick, quarter the large tomatoes, cut the onion into thin wedges and peel the garlic. Leave the cherry tomatoes whole and grate the Parmesan.

2. 2

   On a rimmed baking tray approximately 45 × 35 cm, toss all the vegetables and garlic with 1.5 tbsp olive oil, the Italian seasoning, 0.25 tsp salt and 0.25 tsp black pepper. Spread evenly without piling them up, tucking the garlic beneath tomato pieces to protect it from scorching.

3. 3

   Use raw, boneless, skinless chicken thighs. Place them in a separate 23 × 33 cm baking dish and coat with the remaining 0.5 tbsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper.

4. 4

   Put the vegetables on the upper rack and the chicken on the lower rack. Roast the vegetables for 30–35 minutes, stirring halfway through, until the carrots are completely tender and the peppers have browned edges. Check the chicken after 20 minutes and continue roasting as needed, usually 20–30 minutes total, until its thickest part reaches 74°C/165°F.

5. 5

   Once the vegetables have roasted for about 10 minutes, bring the 3000 ml water and remaining 1 tsp salt to a boil over high heat in a 5-litre pot. Add the dry pasta and boil uncovered at medium-high heat until al dente, following its package timing, usually 10–12 minutes. Reserve exactly 100 ml cooking water, then drain and return the pasta to the pot off the heat.

6. 6

   Transfer the cooked chicken to a board, keeping its cooked juices in the baking dish. Rest for 5 minutes, then slice. Keep covered while finishing the sauce.

7. 7

   Let the roasted vegetables release steam for 5 minutes. Blend them with the milk, Parmesan and reserved 100 ml pasta water until smooth, working in batches in a blender rated for hot food. Fill the jug no more than halfway and use its manufacturer-approved steam-venting arrangement; never blend this mixture in a sealed personal blender.

8. 8

   Add the sauce, sliced chicken and cooked chicken juices to the pasta pot. Stir over medium-low heat for 2–3 minutes, until everything is coated and the combined dish reaches 74°C/165°F. Divide between four bowls and serve.