12 ounces, weight Pasta Of Your Choice I Prefer Short Ones Like Rigatoni, Penne
4 Tablespoons Butter
1/2 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
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
Chopped Fresh Basil (if You Have It!)
Instructions
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.
Originally Submitted
6/24/2013
0 Out of 5 from
0 reviews
You can add this Roasted Red Pepper Pasta recipe to your own private DesktopCookbook.
