Spaghetti with Roasted Pepper Sauce and Minced Turkey

Roast the peppers and tomatoes for 10-15 minutes on the grill or for 30 minutes in the oven at 170-180 °C until blackened. Once done, place the peppers in a plastic bag, seal the bag, and set aside for 10 minutes.

Scrape the blackened skins off the peppers and place them in a blender along with the roasted tomatoes, garlic, wine vinegar, 50 ml of oil, salt, and smoked paprika. Blend until smooth and set the sauce aside.

Cook the spaghetti in salted water for the time indicated on the package.