Introduction
Indulge in the rich and creamy flavors of Roasted Red Pepper Pasta, a dish that brings together the sweetness of roasted red peppers and the depth of sautéed shallots. This recipe is not only simple but also a perfect crowd-pleaser for any dinner table, making it an ideal choice for weeknight meals or special occasions.
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 on a mandoline
3/4 cup heavy cream
8 ounces pasta – preferred type is pennoni
1/2 cup reserved pasta water (optional, as needed)
Toppings:
1/4 cup Parmesan
Basil leaves and/or red pepper flakes
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Instructions
1. Red Pepper Puree: Blend the roasted red peppers, water, and broth base until smooth.
2. Sauté the Shallots: 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. Cook Pasta: While the shallots are cooking, prepare the pasta according to package directions, cooking to al dente so the noodles can finish in the sauce.
4. Combine Sauce: Reduce the heat to avoid splatters; add the red pepper puree to the skillet and let it sizzle briefly. Then add the heavy cream. Stir to combine and let it gently bubble for a few moments until it has thickened into a creamy sauce.
5. Add Pasta: Add the cooked 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 the desired consistency.
6. Serve: Serve immediately, topped with Parmesan, basil leaves, and/or red pepper flakes.
Detailed Directions and Instructions
Red Pepper Puree
Blend the roasted red peppers, water, and broth base until smooth.
Sauté the Shallots
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.
Cook Pasta
While the shallots are cooking, prepare the pasta according to package directions, cooking to al dente so the noodles can finish in the sauce.
Combine Sauce
Reduce the heat to avoid splatters; add the red pepper puree to the skillet and let it sizzle briefly. Then add the heavy cream. Stir to combine and let it gently bubble for a few moments until it has thickened into a creamy sauce.
Add Pasta
Add the cooked 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 the desired consistency.
Serve
Serve immediately, topped with Parmesan, basil leaves, and/or red pepper flakes.
Notes
Roasted Red Peppers
Use jarred roasted red peppers for convenience, ensuring they are well-drained.
Shallot Sautéing
Monitor the shallots closely to avoid burning; you want them caramelized but not overly dark.
Pasta Cooking Method
Cook the pasta just to al dente, as it will continue to cook in the sauce.
Adjusting Sauce Consistency
The reserved pasta water can be added gradually to adjust the sauce’s thickness, according to personal preference.
Serving Variations
Feel free to customize toppings with additional herbs or spices to enhance flavors.
Cook techniques
Red Pepper Puree
Blend roasted red peppers with water and broth base until smooth to create a creamy, flavorful sauce base.
Sautéing Shallots
Cook shallots in butter over medium heat until they are golden brown and caramelized, enhancing their natural sweetness.
Cooking Pasta
Prepare pasta according to package instructions, ensuring it is al dente for a perfect texture when tossed in the sauce.
Combining Sauce
Reduce heat to add the red pepper puree and heavy cream to the sautéed shallots, allowing the mixture to bubble gently and thicken.
Adding Pasta
Incorporate cooked pasta into the creamy sauce, stirring to ensure even coating and using reserved pasta water if necessary to adjust the consistency.
Serving
Plate the pasta immediately and top with Parmesan cheese, fresh basil leaves, and optional red pepper flakes for extra flavor.
FAQ
Can I use fresh roasted red peppers instead of jarred?
Yes, you can use fresh roasted red peppers, but ensure they are well-cooked and peeled for a smooth puree.
What type of pasta works best for this dish?
Pennoni is preferred, but you can use any pasta shape you enjoy, such as penne or fusilli.
How can I make this dish vegetarian?
Simply substitute the chicken or vegetable broth base with a fully vegetarian option and omit any animal-based toppings.
Can I prepare the sauce in advance?
Yes, you can make the sauce ahead of time and store it in the refrigerator. Reheat before adding cooked pasta.
What if the sauce is too thick?
Add a little reserved pasta water to thin the sauce to your desired consistency while maintaining flavor.
Conclusion
The Roasted Red Pepper Pasta is a delightful and creamy dish that is not only simple to prepare but bursting with flavor. The combination of roasted red peppers, shallots, and heavy cream creates a rich sauce that beautifully coats the pasta, making it a satisfying meal for any occasion. Topped with fresh basil and Parmesan, it is sure to impress family and friends alike.
More recipes suggestions and combination
Chicken and Roasted Red Pepper Pasta
Add grilled or sautéed chicken for a protein boost and extra flavor.
Vegetable Medley Roasted Red Pepper Pasta
Incorporate seasonal vegetables like zucchini, spinach, or cherry tomatoes for added nutrition and color.
Spicy Roasted Red Pepper Pasta
Mix in jalapeños or crushed red pepper flakes to add a kick to the creamy sauce.
Roasted Garlic and Red Pepper Pasta
Sauté roasted garlic along with the shallots for a deeper flavor profile.
Seafood Roasted Red Pepper Pasta
Add shrimp or scallops to the dish for a delicious seafood twist.
Vegan Roasted Red Pepper Pasta
Substitute heavy cream with coconut milk or cashew cream and use a plant-based butter for a vegan-friendly alternative.
Pasta Salad with Roasted Red Peppers
Chill the pasta and mix it with diced bell peppers, olives, and a light vinaigrette for a refreshing pasta salad.
Roasted Red Pepper and Spinach Fettuccine
Use fettuccine noodles and toss in fresh spinach at the end for a vibrant dish.
