My Year By Design

The journey to living by design.

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.

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  • 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)

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Onion, garlic and chili.

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Parsley and basil from my garden.

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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.

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Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

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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.)

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Heat the other 2 tablespoon butter back to the skillet over medium heat. This is when I sautéed the mushrooms and sausages.

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Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated.

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Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

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Add Parmesan and parsley/basil, then stir it together.

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Drain the pasta and add it to the skillet. Stir to coat the pasta.

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Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

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This dish took me about 15 minutes and it was delicious! I think my husband liked his. Enjoy!

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