Apr 9, 2014

Roasted Red Pepper Pasta

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Cooks Note: As we all know the Pioneer Woman is the original food blogger (I made that up, but she is in my book) and all of her recipes are fabulous,this wasn't a question of whether or not it would be good, it was a question of HOW good. This was an easy recipe, a great option for a weeknight dinner or even for last minute company. The taste is restaurant quality, so this works in almost any situation. ENJOY!


12 oz Rigatoni
1/2 large onion, diced
3 cloves of garlic, minced
1 Jar (15.5 ounces) Roasted Red Peppers, drained and roughly chopped
1 Cup chicken broth
4 T Butter
1/2 cup heavy cream
1/2 teaspoon of Salt or more to taste
Pepper to taste
1/2 cup Parmesan for serving
chopped fresh basil if you have it


Cook pasta in salted water according to directions
Melt 2 T butter in a large skillet over medium heat. Add onions and garlic and saute for 2-3 min or until starting to soften. 
Add red peppers and cook 2-3 min until hot

Remove skillet from heat and carefully transfer contents of skillet to food processor or blender. Process the mixture until totally blended, there will be some texture from the peppers. 

Heat the 2 remaining Tablespoons of butter in the skillet and pour red pepper mixture back into skillet. Add broth, basil, salt and pepper to skillet and stir until heated through. Splash in the cream and combine.Taste and adjust seasoning as needed. 

Drain pasta and combine with sauce, sprinkle with cheese and parsley if desired.


This Pinspiration by Pioneer Woman

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