Roasted Red Pepper Pasta
Easy, indulgent and incredibly creamy roasted red pepper pasta.
Ingredients
- 1 shallot chopped
- 4-5 cloves garlic minced
- 2 jars roasted red peppers sliced
- 1 tablespoon olive oil
- ½ tablespoon butter
- ½ cup white wine dry (i.e. Chardonnay)
- 1 cup chicken broth (or stock)
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ¼ teaspoon red pepper flakes (optional), leave out or add more to taste
- ¼ cup heavy whipped cream
- ⅔ cup fresh Parmesan grated, extra shavings to top
- 1 tablespoon fresh parsley (optional)
- 1 package Calamarata noodles (or any kind)
Instructions
- Bring a large pot of water to boil and cook pasta according to package directions.
- Heat butter and olive oil in a large skillet over medium heat.
- Add shallot. Saute 3 minutes.
- Add garlic. Saute 1 minute.
- Add roasted red peppers. Saute 3 more minutes.
- Add wine. Stir and cook ½ off.
- Transfer contents of skillet to food processor or blender. Pulse until smooth.
- Return to same skillet. Stir in chicken broth. Bring to boil.
- Stir in salt, pepper and red pepper flakes.
- Cover, reduce heat to low and simmer for about 10 minutes.
- Stir in cream and simmer 2 more minutes.
- Turn off heat and stir in Parmesan until incorporated.
- After pasta is cooked, drain and add to sauce. Mix well.
- Add fresh parsley and mix.
- Serve topped with fresh Parmesan shavings.