Roasted Red Pepper Pasta
A delightful dish combining the rich, smoky flavor of roasted peppers with a creamy sauce and perfectly cooked pasta, perfect for any occasion.
Ingredients
For the red pepper sauce
- 1/2 cup roasted red peppers, jarred, drained (3-5 pieces)
- 3/4 cup water
- 1/2 teaspoon Better than Bouillon chicken or vegetable broth base
- 2 tablespoons butter
- 1 large shallot, sliced thinly (preferred using a mandoline)
- 3/4 cup heavy cream
For the pasta
- 8 ounces pasta (pennoni recommended)
- 1/2 cup reserved pasta water (optional)
For serving
- 1/4 cup Parmesan, for topping freshly grated
- Basil leaves, for topping fresh
- Red pepper flakes, for topping
Instructions
Preparation
- Prepare the Roasted Red Pepper Puree: Begin by blending the roasted red peppers, water, and broth base until smooth.
- Cook the Shallots: In a large skillet, heat the butter over medium heat. Add the sliced shallots and sauté for about 10-15 minutes, or until golden brown.
- Cook the Pasta: In a separate pot, bring salted water to a boil. Cook the pasta until al dente, reserving some pasta water for later.
- Make the Sauce: Lower the heat on the skillet, add the red pepper puree, let it sizzle briefly, then pour in the heavy cream and stir until thickened.
- Combine Pasta and Sauce: Drain the pasta (leave some water) and add it to the sauce, tossing to combine. Add reserved water as needed for consistency.
- Serve: Plate immediately, topping with Parmesan, basil leaves, and red pepper flakes.
Notes
Quality ingredients significantly affect flavor; don't rush the caramelization of shallots for a deeper taste. You can make the sauce ahead of time and reheat before serving, cooking the pasta fresh.