Roasted Red Pepper Pasta
Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!
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Ingredients
- 0.50 cup roasted red peppers (jarred, drained – 3-5 pieces)
- 0.75 cup water
- 0.50 tsp Better than Bouillon chicken or vegetable broth base
- 2 tbsp butter
- 1 large shallot, sliced thinly on a mandoline
- 0.75 cup heavy cream
- 8 oz pasta – my favorite is pennoni
- 0.50 cup reserved pasta water (optional, as needed)
- 0.25 cup Parmesan
- 1 to taste basil leaves and/or red pepper flakes
Instructions
- 1
Blend the red peppers, water, and broth base until smooth.
- 2
Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.
- 3
During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
- 4
Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.
- 5
Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.
- 6
Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.
Nutrition Facts
Per Serving
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