Roasted Red Pepper Pasta
This creamy roasted red pepper pasta is a luxurious but easy dinner ready in just 30 minutes.
Ingredients
- 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
- 1 teaspoon dried oregano
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- kosher salt and fresh-ground black pepper
- 12 ounces pasta any type
- fresh basil and Parmesan to serve
Instructions
- Boil a large pot of water, add a generous pinch of salt, and cook pasta to al dente, according to package directions. Drain and set aside.
- While pasta cooks, melt butter in a large skillet over medium-low heat. Add shallots and cook for about 5 minutes, then add garlic and cook 1 minute more. Scrape shallots and garlic out into a blender or food processor, add the drained peppers, and blend until very smooth.
- Return the empty skillet to medium-low heat, then add to it the tomato paste, red pepper flakes, and oregano. Cook for 1-2 minutes, stirring frequently. Add broth and cook 1 minute more, scraping the bottom of skillet to release any browned bits.
- Stir the blended red pepper sauce into the skillet, bring to a low simmer, then add the cream. Sample a spoonful and add salt and pepper to taste. (I usually add 8-10 cranks of fresh-ground black pepper and about 1/4 teaspoon of kosher salt; my salt-loving husband will add more to his plate.) If you’d like more heat, add an extra sprinkle of red pepper flakes.
- Add pasta to the sauce, stir well, and let it rest on the heat for 1-2 minutes. Sprinkle with fresh basil and Parmesan, serve, and enjoy.
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Notes
- Serving Sizes: This serves 4 generously or 6 as a side or paired with a protein and salad.
- Pasta Types: The photos in the post show the sauce coating pappardelle, which are thick, wide, beautiful ribbons of pasta. The sauce will go well with any pasta shape that you like!
- Make it Vegan and/or Dairy-Free: If you would like to make this recipe vegan friendly, you can swap the butter for oil and the cream for soy milk. Garnish with dairy free cheese or leave out if you’d prefer.
- Add More Veggies: Toss in some roasted, steamed, or sautéed zucchini, squash, or peas.
- Add Meat: If you are using uncooked chicken, ground beef, or sausage, add it at the same time as the shallots and cook together with those and the garlic. Remove the meat before blending the sauce, then return to the pan along with the pasta in the final step.
- With Meat, Faster: Have a rotisserie chicken or some leftovers to use in your fridge? Add 1-2 cups of pre-cooked shredded chicken, turkey, or sautéed shrimp to the pan after finishing the sauce, but before adding the pasta. Let it cook an extra 2-3 minutes at this step to warm the added protein through.
Nutrition Estimate
Calories: 341 kcal, Carbohydrates: 49 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 37 mg, Sodium: 1196 mg, Potassium: 364 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 914 IU, Vitamin C: 39 mg, Calcium: 72 mg, Iron: 2 mg