Description
A vibrant and creamy roasted red pepper pasta that makes a perfect weeknight dinner with rich flavors and simple preparation.
Ingredients
Scale
- 2 Tablespoons butter
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and minced
- 16 ounces jarred roasted red peppers, drained
- 2 Tablespoons tomato paste
- 1/4 teaspoon red pepper flakes (adjust for heat preference)
- 1 teaspoon dried oregano
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- Kosher salt and fresh-ground black pepper to taste
- 12 ounces pasta (any type)
- Fresh basil and grated Parmesan for serving
Instructions
- Begin by boiling a large pot of water. Add a generous pinch of salt and cook your pasta according to the package directions until it reaches al dente. Once done, drain it and set it aside.
- While the pasta cooks, melt the butter in a large skillet over medium-low heat. Toss in the chopped shallots and sautรฉ them for about 5 minutes until they become translucent and fragrant.
- Add the minced garlic and cook for an additional minute, stirring frequently to prevent the garlic from burning.
- Transfer the sautรฉed shallots and garlic into a blender or food processor. Add the drained roasted red peppers and blend until the mixture is smooth and creamy.
- Return the empty skillet to medium-low heat. Add the tomato paste, red pepper flakes, and oregano. Stir and cook for 1-2 minutes, keeping an eye on it to prevent burning.
- Pour in the chicken or vegetable broth, cooking for an additional minute while scraping the bottom of the skillet to release any flavorful browned bits.
- Stir the blended red pepper mixture into the skillet. Allow it to come to a low simmer before adding the heavy cream. Taste your sauce and season with kosher salt and freshly ground black pepper to your liking. If you enjoy a kick, feel free to sprinkle in more red pepper flakes.
- Mix in the pasta, ensuring each noodle is coated in the delightful sauce. Let it sit on the heat for 1-2 minutes, then sprinkle with fresh basil and grated Parmesan before serving.
Notes
Feel free to switch out the heavy cream for a plant-based alternative or use vegetable broth for a fully vegetarian dish. Storage tips: Store leftovers in an airtight container for up to 3 days, or freeze without the sauce for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg