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1
Note: As pictured, the sauce pairs well with pan toasted gnocchi (find instructions on the blog post link).
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2
It would also be delicious over your favorite pasta, under eggs in a shakshuka, or over a pile of white beans, for a gluten-free option.
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3
Preheat oven to 350 F. Place walnuts on a rimmed baking sheet and roast in the oven for 8 to 10 minutes, stirring halfway through.
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4
Remove from oven.
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5
Cool on a layer of paper towels or a cutting board.
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6
Roughly chop and reserve for garnish.
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7
With 1/2 tablespoon of the olive oil, use your fingers to coat bell peppers in oil.
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8
Broil (low broil setting, if there is more than one) on a foil lined, rimmed baking sheet 6 inches from heat source, for about 13 minutes, until blackened on top.
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9
Remove tray from oven and rotate peppers 90 degrees and continue broiling for 5 minutes each on the remaining 3 sides, until the peppers are charred and mostly blackened.
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10
Place peppers in a glass or metal bowl, cover with a dish towel and dinner plate and leave alone for 15 minutes.
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11
Working on the baking sheet, use your hands or a small paring knife to remove charred skins from peppers, without rinsing.
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12
Remove stems and seeds.
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13
Reserve 1/4 of 1 pepper for garnish, and roughly chop remaining peppers.
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14
Reserve chopped peppers in the bowl with the juices from the baking sheet.
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15
Finely chop the pepper reserved for garnish and set aside.
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16
Heat remaining tablespoon of oil in a large saucepan over medium until hot.
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17
Add onion and cook 5 to 8 minutes until soft and slightly brown.
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18
Add garlic and red pepper flakes and cook about a minute, stirring constantly.
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19
Add chopped roasted red pepper with juices and nutmeg, and cook another minute.
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20
Add tomatoes and increase heat to medium high.
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21
Roughly chop tomatoes in the pan with a wooden spoon.
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22
Bring sauce to a vigorous simmer, then lower heat a bit and simmer gently for about 30 minutes, until reduced and thickened.
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23
Remove from heat and cool 5 minutes.
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24
Blend sauce with an immersion blender, or carefully (in small batches) in a blender.
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25
Return sauce to pan over medium low heat.
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26
Add half the chopped chard and cover to steam, 2 minutes.
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27
Stir chard into the sauce until wilted, then repeat with remaining chard.
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28
Remove from heat.
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29
Off of heat, stir in cream and half the goat cheese until melted and combined.
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30
Taste and season with salt and pepper, as needed (I didnt use much seasoning given the rich flavor of the sauce).
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31
Keep sauce warm over low heat or by covering.
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32
Serve sauce as desired, garnishing with remaining crumbled goat cheese, reserved finely chopped roasted red pepper, and chopped toasted walnuts.
