Roasted Red Pepper Pasta

Roasted Red Pepper Pasta. Simple, creamy, and just a hint spicy. Served with
feta and fresh basil, this pasta is a winner!

Servings: 4 Servings

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Main Course

American Italian Mediterranean

Pasta sauce simple red pepper roasted red pepper Rigatoni

Instructions

1 While you’re preparing the sauce, cook the pasta according to package
instructions.
2 Pour the roasted red peppers, along with some of the oils from their jar, into a
blender or food processor and blend until smooth. I use my Immersion Blender
(Stick Blender) for this. Set aside the pureed peppers.
3 Heat a good swirl of olive oil in deep frying pan over medium low heat.
4 Gently fry the diced onion until it’s soft, translucent and beginning to just
brown on the edges. Add in your garlic and fry another minute or so until
fragrant. Add in your chicken pieces.
5 Next, add your pureed peppers and fry for about 30 seconds stirring to coat the
onions, garlic and chicken. Deglaze the pan with your vodka and stir to scrape
up the good bits on the bottom.
6 Add in your chicken stock. Stir and allow to simmer for about 3-5 minutes. You
aren’t trying to thicken it too much or cook away too much of the liquid. You
are just trying to have all the flavours blend together nicely.
7 Finally add your cream and stir to combine. Let it all simmer for a minute or
two. Season to taste with salt, pepper, and chili flakes.
8 When your sauce and pasta are both done, stir the sauce through to coat all the
the pasta.
9 Serve with sprinkled feta and sliced basil.

This is also awesome with garlic bread.