This pasta was right up our alley. The roasted red peppers are pureed and turned into a creamy sauce for the pasta. I used jarred peppers since I didn't have any fresh ones on hand (we eat them too quickly), but either type would work. The sauce is creamy and a welcomed change to the typical tomato sauce we so frequently eat. This is definitely a recipe you need to try!
- 12 oz. pasta
- 2 tbsp. butter
- 1/2 large onion, chopped
- 3 tsp. garlic, minced
- 1 jar (15.5 Ounces) roasted red pepper, drained
- 1 cup vegetable or chicken broth
- 1/2 tsp. salt, plus more to taste
- Black pepper
- 1/2 cup light heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- Fresh parsley, chopped, for serving (optional)
Melt 1 tbsp. butter in a large skillet over medium-high heat. Add the onions 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.)
Add the remaining 1 tbsp. butter to the skillet over medium heat. 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. Add Parmesan cheese and stir. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add parsley, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Source: Adapted from The Pioneer Woman