Sunday, January 4, 2015

Easy Roasted Red Pepper Pasta

As the name suggests this is an easy pasta dish that can be put together in no time. I had a couple of bottles of roasted red peppers that was using up my pantry space I was looking for a way to use them and that is when Jai told me about the delicious pasta with roasted red pepper sauce he had a few days back. In no time I found this recipe and we had this for dinner tonight. I am planning to store more roasted red peppers for when my family have an urge for more of this delicious dish.
Recipe source:The pioneer woman
12 ounces, weight Pasta Of Your Choice
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 to 5 cloves Garlic, Minced
1 to 2 tsp chilli paste optional
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
 Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
 Finely Minced Parsley

Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, chilli paste, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

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