Smoky Pork Ragù Fettuccine with Roasted Peppers

Steps

1. Preheat the oven to 450°F (230°C).
2. Rub the bell pepper halves with one quarter of the olive oil, set them cut side down on a baking sheet and roast 25 minutes until charred and soft.
3. Transfer the roasted bell peppers to a bowl, cover for 10 minutes, then peel off the skins and blend the peppers with the cider vinegar until smooth to make the pepper sauce.
4. While the peppers roast, heat half the olive oil in a large skillet over medium-high heat, add the mushrooms and cook undisturbed 6 minutes until browned; move them to a plate.
5. Add the remaining quarter of the olive oil and the ground pork to the skillet, breaking it into crumbles, and cook until browned and it reaches 160°F (71°C), about 7 minutes.
6. Stir in the onion and cook 4 minutes, then add the garlic, tomato paste, smoked paprika, oregano and red pepper flakes and cook 1 minute; take the skillet off the heat.
7. Bring the water to a boil in a large pot with three quarters of the salt, add the dry fettuccine pasta and cook until al dente; reserve one cup of the pasta cooking water and drain the pasta.
8. Return the skillet to medium heat and stir in the pepper sauce, the browned mushrooms, the remaining quarter of the salt and the black pepper.
9. Add the drained fettuccine pasta to the skillet and toss to coat, loosening with the reserved pasta cooking water as needed.
10. Serve topped with the Parmesan and basil.