Introduction
Creamy and vibrant, this roasted red pepper pasta is not only visually appealing but also a treat for the taste buds. Perfect for a weeknight dinner or a special occasion, this dish combines the rich flavors of roasted red peppers with the silky smoothness of heavy cream and the savory goodness of sautéed shallots. It’s a dish that can be easily brought together in under an hour.
Detailed Ingredients with measures
– 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
– 3/4 cup heavy cream
– 8 ounces pasta (e.g., pennoni)
– 1/2 cup reserved pasta water (optional, as needed)
– 1/4 cup Parmesan cheese
– Fresh basil leaves and/or red pepper flakes for garnish
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4
Detailed Directions and Instructions
Prepare the Red Pepper Puree
Blend the roasted red peppers, water, and broth base until smooth.
Sauté the Shallots
In a large skillet over medium heat, melt the butter. Add the sliced shallots and sauté until they are lightly golden brown and caramelized, about 10-15 minutes.
Cook the Pasta
While the shallots are cooking, prepare the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
Combine the Sauce
Reduce the skillet’s heat to low to prevent splattering. Pour in the red pepper puree and let it sizzle briefly. Stir in the heavy cream and mix until the sauce is smooth. Allow it to gently bubble for a few minutes until it thickens.
Incorporate the Pasta
Add the cooked pasta to the skillet, tossing it in the sauce to ensure even coating. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
Serve
Dish out the pasta and top with Parmesan cheese, fresh basil leaves, and red pepper flakes as desired.
Notes
Ingredient Tips
Using jarred roasted red peppers saves time. If you prefer homemade, roast your own peppers and cool them before use.
Cooking the Shallots
Ensure the shallots are cooked gently to enhance their sweetness; avoid burning them for best flavor.
Pasta Cooking
Cook pasta only until al dente, as it will continue to cook slightly when mixed with the sauce.
Adjusting Sauce Thickness
Don’t hesitate to add reserved pasta water gradually to reach your preferred sauce consistency.
Garnishing
For additional flavor, consider using fresh herbs or spices according to your taste preferences.
Cook techniques
Prepare the Red Pepper Puree
Blend roasted red peppers, water, and broth base until the mixture is smooth.
Sauté the Shallots
Melt butter in a large skillet over medium heat. Sauté thinly sliced shallots until they turn lightly golden brown and caramelized, which takes about 10-15 minutes.
Cook the Pasta
Boil pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Combine the Sauce
Reduce heat to low and add the red pepper puree to the skillet. Stir in heavy cream and allow the sauce to gently bubble for a few minutes until it thickens.
Incorporate the Pasta
Add the cooked pasta to the sauce in the skillet, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water gradually until the desired consistency is reached.
Serve
Dish out the pasta and garnish with Parmesan cheese, fresh basil leaves, and red pepper flakes as desired.
FAQ
Can I use fresh red peppers instead of jarred roasted red peppers?
Yes, you can roast fresh red peppers yourself for a fresher flavor.
What can I substitute for heavy cream?
You may use half-and-half or a plant-based cream alternative, but this may alter the richness of the dish.
How can I make this dish vegetarian?
Replace the Better than Bouillon chicken base with vegetable broth and ensure the Parmesan cheese is vegetarian-friendly.
Can I store leftovers?
Yes, store leftover pasta in an airtight container in the refrigerator for up to 3 days.
How do I reheat the leftovers?
Reheat on the stovetop over low heat, adding a splash of water or cream to prevent the sauce from thickening too much.
Conclusion
This roasted red pepper pasta recipe is a delightful blend of creamy, savory, and slightly sweet flavors, making it a fantastic choice for a comforting meal. With the depth of the buttery shallots and the vibrant red pepper puree, this dish is sure to impress at any dinner table. Garnishing with fresh basil and Parmesan adds a touch of elegance, making it not only delicious but also visually appealing.
More recipes suggestions and combination
Red Pepper and Spinach Pasta
Add sautéed spinach to the pasta for added nutrition and color. The earthiness of the spinach pairs beautifully with the creamy sauce, enhancing the overall flavor.
Chicken and Roasted Red Pepper Pasta
Incorporate grilled or sautéed chicken pieces to make this dish heartier. The protein balances the rich sauce, making it a complete meal.
Mushroom and Roasted Red Pepper Fettuccine
Include sautéed mushrooms alongside the shallots for an umami boost. The meaty texture of the mushrooms complements the creamy sauce perfectly.
Penne with Roasted Red Pepper Pesto
Make a pesto using roasted red peppers, basil, garlic, and nuts. Toss with pasta for a nutty, zesty alternative.
Roasted Red Pepper and Goat Cheese Pasta
Stir in crumbled goat cheese just before serving. It adds a tangy creaminess that contrasts wonderfully with the sweetness of the red peppers.
