roasted red pepper pasta

I was stalking the Pioneer Woman’s blog recently – I never thought I’d want to live on a ranch but she sure does make it look dreamy – and I came across this recipe for red pepper pasta. It looked delicious and unique in comparison to all my go-to pasta dishes. This recipe was so quick to make, so it’s a great option during the week when we’re all working our butts off and exhausted by dinner-time. This dish ended up being tasty (especially the leftovers!), the only thing I’ll change next time is to add a can of stewed tomatoes into the sauce (puree them like the peppers) as I loved the flavor of the red peppers but definitely missed the tomato-y goodness I’m used to when I go to pasta town.


12 oz pasta (like rigatoni or penne)
4 tbs butter
1/2 whole large onion, finely diced
3 cloves minced garlic
1 jar (15.5 Ounces) drained and roughly chopped roasted red peppers
1 cup vegetable or chicken broth I did vegetable, but next time will do chicken for stronger flavor)
1/2 tsp salt, (I definitely added more to taste)
ground black pepper
1/2 cup heavy cream (more To taste)
1/2 cup parmesan shavings (more for serving)
minced parsley
chopped fresh basil (if you have it!)
my additions: 1 tbs sugar, 1 teaspoon oregano and lots more parmesan
*next time I’ll be adding 1 can (15 oz) stewed tomatoes (drained and chopped – added with the roasted red peppers)


Cook pasta in salted water according to package directions. Melt 2 tbs 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.) Then heat the other 2 tbs 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.

Original recipe here from the Pioneer Woman!


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