Roasted Red Pepper Pasta

Nguyên liệu

• 1/2 cup roasted red peppers (jarred, drained – 3-5 pieces)
• 3/4 cup water
• 1/2 teaspoon Better than Bouillon chicken or vegetable broth base
• 2 tablespoons butter
• 1 large shallot, sliced thinly on a mandoline
• 3/4 cup heavy cream
• 8 ounces pasta – my favorite is pennoni
• 1/2 cup reserved pasta water (optional, as needed)
• 1/4 cup Parmesan
• basil leaves and/or red pepper flakes

Cách làm

1. 1

   Blend the red peppers, water, and broth base until smooth.

2. 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. 3

   During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.

4. 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. 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. 6

   Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.