Roasted Red Pepper and Chipotle Pepper in Adobo Angel Hair Pasta

🧂 Ingredients

• 2 tbsp butter
• ½ sweet onion

  diced
• 2 shallots

  diced
• 12 oz roasted red peppers, jarred

  drained
• 2 cloves garlic

  minced
• 2 tbsp chipotle peppers in adobo sauce

  adjust this to your heat tolerance
• 2 tbsp good quality tomato paste

  the tube kind if you can find it
• 2 tbsp dried parsley
• 1 tbsp dried basil
• ½ tsp salt

  or to taste
• ¼ tsp white pepper

  or to taste
• ½ tsp smoked paprika
• 1 cup heavy cream
• 16 oz dried angel hair pasta

  reserve ½ cup of pasta water before draining
• parsley

  fresh or dried, to taste
• red pepper flakes

  less for a little heat, more if you like more heat
• 2 oz fresh Parmesan cheese

  or to taste

Instructions

• 1 The very first thing to remember about 30 minute meals is to have everything
  ready to go, having that organized ahead of time makes a world of difference.
• 2 Before you start any other prep you need to fill a stock pot about ½ to ¾ full
  of water. Put on the stove over high heat and bring to a boil while you work on
  everything else. This is the key to this recipe finishing in under 30 minutes.
  Once it come to a boil you can add salt, but not until it boils.
• 3 In a large skillet or sauté pan over medium heat, heat 2 tbsp of butter. Once it
  starts to froth, toss in your onions and shallots. Stir and cook them for about
  3 to 5 minutes, you want them translucent, but just starting to brown on the
  edges. Now add your roasted red peppers and continue cooking for about 2 to 4
  minutes, you want everything starting to brown and get a rich colour. Add your
  garlic and chipotle peppers in adobo, cook for another minute, just letting the
  garlic get fragrant. Add the tomato paste and stir for about another 1 to 2
  minutes. It will deepen everything and give an incredible flavour and aroma to
  the mixture. Remove from heat.
• 4 Pull the 2 chipotle peppers out and slice them as fine as possible. Transfer the
  rest of your mixture to a food processor with the chopping blade attached, add
  the chipotle pepper back in plus the parsley, basil, salt, white pepper and
  smoked paprika. Pop the lid on and give it a whir, let it break up the mixture
  into chunks. Don’t let it become a paste, or a pesto, just a quick whir so it’s
  still really chunky. Pea sized pieces are okay, and encouraged.
• 5 Transfer that mixture back to your pan and warm it back up over medium-low heat.
  Add the cream and stir until thickened.
• 6 At this point your water should be boiling, salt the water generously, reduce
  the heat slightly and toss in your pasta. Angel hair pasta only takes 2 minutes
  to cook. Remove from heat.
• 7 Reserve ¼ cup of your pasta water, then drain the pasta. Please do not rinse
  your pasta, it does not need it. The sauce will stick better if you don’t rinse
  your pasta.
• 8 Pour the cooked pasta into the sauté pan and begin to flip it around till it
  starts to meld together. Add the pasta water to help it mix and thicken. Pasta
  water is a great way to get your pasta and sauce to meld. Keep flipping or use
  tongs to bring it together.
• 9 Serve family style. Garnish with more parsley and cheese. If you are really
  adventurous shake some red pepper flakes over top. Our family loves heat so
  please adjust this recipe to your own heat tolerance.
• 10 This recipe is a thick, robust and creamy pasta that packs a punch. I hope you
  enjoy it. If you have more than 30 minutes, and are a meat eater toss some
  Italian Sausage in this. That’s a huge family favourite in our home.
• 11 Serve with a big old pasta loving smile!

Nutrition Info