dinner

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.

IMG_8636EDIT

Ingredients
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)

IMG_8602EDIT

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.

IMG_8604EDIT

Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

IMG_8605EDIT

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.

IMG_8611EDIT

Add the broth, salt, and pepper, and stir until heated.

IMG_8612EDIT

Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

IMG_8614EDIT

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

IMG_8617EDIT

IMG_8618EDIT
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

IMG_8637EDIT
Original recipe here from the Pioneer Woman!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s