Tuesday, May 7, 2013

Roasted Red Pepper Pasta

Sitting around a table for four in a cozy living room surrounded by friends laughing over a bottle of wine.  Does life get much better?

Only if you add pasta!

I had dinner with some friends a few days ago....a group who hadn't gotten together in a while and it was seconds into the dinner before we were laughing hysterically about what I can't even remember.

Nights like this are what I love.

Sharing a meal with friends, sipping on a glass of wine, stirring the sauce over the stove, smelling the delicious aromas of what is sure to be a delicious dinner.

In one of her recent post, The Pioneer Woman posted this recipe which immediately tugged at my taste buds. It looks simple enough and required that I only buy a couple ingredients at the store.  Something that is always a huge plus for me, especially when it is in the middle of the week and the last thing I want to do after work is go to the grocery store.

We added some crushed red pepper flakes to give this recipe a bit more of a kick but I feel like this is certainly one of those dishes that you could play with....add some grilled shrimp, saute some chicken, play with the different kinds of pasta that would be good with the sauce....there are a million options!

I hope you enjoy!

Roasted Red Pepper Pasta
as adapted from The Pioneer Woman

12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
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 teaspoon crushed red pepper flakes
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!)

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 red pepper flakes 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.
Getting this crew together could get dicey!
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