Easy Roasted Red Pepper Pasta
So as promised in yesterday’s post, I am going to help you take those delicious roasted red peppers and make a quick, easy pasta dinner.
- 12 ounces, weight pasta of your choice (I used penne)
- 4 tablespoons butter
- 1/2 whole large onion, finely diced
- 3 cloves garlic, minced
- 1 red chili, chopped and seeds and ribs removed
- 1 cup roasted red peppers, roughly chopped
- 1 cup chicken broth
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 1/2 cup Parmesan Shavings (more for serving)
- Finely minced parsley
- Chopped fresh basil (dried works too but isn’t as tasty)
Onion, garlic and chili.
Parsley and basil from my garden.
I also added mushrooms and left-over sliced sausages to my recipe, but these are optional elements.
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions, chili and garlic and saute for 2 to 3 minutes or until starting to soften.
Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. This is when I sautéed the mushrooms and sausages.
Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated.
Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Add Parmesan and parsley/basil, then stir it together.
Drain the pasta and add it to the skillet. Stir to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
This dish took me about 15 minutes and it was delicious! I think my husband liked his. Enjoy!