Roasted Red Pepper Pasta Recipe

🧂 Ingredients

• 2 large red bell peppers

  about 1 pound - or use 16 ounce jar roasted red peppers
• 3 tablespoons extra virgin olive oil
• 1 shallot

  chopped - or use a small onion
• 5 cloves garlic

  minced - or to taste
• 3 tablespoons fresh chopped basil
• 2 teaspoons red wine vinegar
• 1 teaspoon paprika

  smoked or sweet
• 1/2 teaspoon chili flakes

  or more to taste - optional, for spicy
• Salt and black pepper to taste
• ¼ cup Grated parmesan or pecorino
• ½-1 cup heavy cream or half and half

  optional, for creamy roasted red pepper sauce
• 12 ounces pasta noodles

  I’m using penne noodles
• Garnish. Grated parmesan or pecorino, red pepper flakes, fresh chopped basil or parsley

Instructions

• 1 Preheat oven to 450°F (230°C). Slice the red bell peppers in half and set them
  skin sides up on a baking sheet. Roast for 20 minutes, or until the skins are
  charred and blistered.
• 2 Transfer the roasted peppers to a bowl, cover with plastic wrap, and allow to
  steam for 10 minutes. The steam makes them easier to peel.
• 3 Peel off the skins, remove the stems and seeds, and roughly chop the peppers.
• 4 Heat the olive oil in a large pan over medium heat. Add the shallot and cook for
  5 minutes to soften.
• 5 Add the garlic and cook 30 seconds, or until fragrant.
• 6 Stir in the chopped roasted red peppers, fresh chopped basil, paprika, red wine
  vinegar, and salt and pepper to taste.
• 7 Reduce heat to low and simmer for 10 minutes to let the flavors develop.
• 8 Carefully transfer the mixture to a blender or food processor and process until
  smooth. Adjust for salt to taste.
• 9 Return the blended roasted red pepper sauce to the pan and heat to low. Stir in
  the grated cheese and optional heavy cream (if using). Simmer 5 minutes.
• 10 Boil the pasta noodles per the package instructions, about 10 minutes until al
  dente. Drain, then toss with the simmering pasta sauce.
• 11 Garnish and serve.

Nutrition Info