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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Red Pepper Pasta Recipe

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This recipe for Roasted Red Pepper Pasta is from Still Cooking.....After all these years!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces pasta (Gluten free works well also. Shapes like penne, ziti and rigatoni are the best)
1/2-1 lb. cooked, crumbled Italian sausage (optional)
4 tbsp. butter
1/2 large onion, finely diced
3 cloves of garlic, minced
1 jar (15.5 oz.) roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/2 tsp. salt or more to taste
freshly ground black pepper to taste
1/2 cup heavy cream
1/2 cup Shaved Parmesan Cheese plus more for serving
finely minced parsley
chopped fresh basil (optional)
Directions:
Directions:
Cook pasta in salted water according to package directions.
Melt 2 tbs. of butter in a large skillet over medium high heat. Add the onions and garlic and saute for 2-3 minutes until soft. Add the chopped red peppers and cook for 2-3 minutes until hot.
Remove skillet from heat and carefully transfer the contents to a food processor or blender. Place the lid on and puree the pepper mixture until totally blended.
Heat the other 2 tbs. butter in the skillet and add the pepper puree. Add the broth, optional cooked sausage, salt and pepper and stir until heated. Splash in the cream to desired amount and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add parmesan and fresh herbs then stir together to coat the pasta.
Serve in bowls with extra parmesan and a sprinkling of parsley on top.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
You can make the sauce up to the point before you add the cream. You can also cook the pasta ahead and toss it with a little olive oil to prevent sticking. When ready to use, you can heat up the sauce, add the cream then toss with the pasta.

 

 

 

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