1-First, preheat the oven to 425°F (220°C) and line a baking tray with aluminum foil. Toss the tomatoes, peppers, shallots, garlic, and half of the olive oil on the tray, then season with dried oregano, red pepper flakes, salt, and pepper. Roast for 30 to 35 minutes until the vegetables begin to shrivel, or about 20 minutes if using cherry tomatoes.

2-Next, transfer the roasted vegetables and the remaining olive oil to a blender and pulse until smooth. Pour the sauce into a pot and keep it warm over low heat. Meanwhile, cook pasta according to package directions, reserving 1/2 cup of pasta water before draining.

3-Return the pasta to the pot, add half the sauce, and toss, adding reserved pasta water as needed to loosen the sauce. Serve in bowls with extra sauce, grated Pecorino Romano cheese, and cracked black pepper. This roasted tomato and red pepper pasta sauce recipe yields 4 servings, with tips like roasting veggies to caramelize them for richer flavor and using shapes like fettuccine or penne.