# Roasted Red Pepper Pasta

Cuisine: western · Time: 30 minutes · Servings: 4

## Ingredients

- 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

## Steps

1. Blend the red peppers, water, and broth base until smooth.
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. During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
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. 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. Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.

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Source: pinchofyum — https://pinchofyum.com/roasted-red-pepper-pasta
Page: https://findfood.fun/vi/recipes/2846
Language: en (requested translation unavailable)