Roasted Red Pepper Pasta
I don't know about you but I'm just so happy to see William and Kate glowing with their new baby boy... I mean Prince! This is definitely history in the making.
Now for something to eat while watching all this news coverage. I follow the Pioneer Woman, Ree Drummond. She is very enchanting in her blogging and cooking. Here is a recipe of hers I wanted to try. I have never cooked with roasted red peppers. I have never even bought them but luckily they were easily found at the store. I thought the final product was very pretty.
The Pioneer Woman's website can be found HERE.
Roasted Red Pepper Pasta
Now for something to eat while watching all this news coverage. I follow the Pioneer Woman, Ree Drummond. She is very enchanting in her blogging and cooking. Here is a recipe of hers I wanted to try. I have never cooked with roasted red peppers. I have never even bought them but luckily they were easily found at the store. I thought the final product was very pretty.
The Pioneer Woman's website can be found HERE.
Roasted Red Pepper Pasta
- 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
- 4 Tablespoons Butter
- ½ whole Large Onion, Finely Diced
- 3 cloves Garlic, Minced
- 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
- 1 cup Vegetable Or Chicken Broth
- ½ teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- ½ cups Heavy Cream (more To Taste)
- ½ cups Parmesan Shavings (more For Serving)
- Finely Minced Parsley
- Chopped Fresh Basil (if You Have It!)
- 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, 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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