Roasted Red Pepper Pasta

I am going to have to quote the pioneer woman here…”GROAN” Seriously, this roasted red pepper pasta is all too delicious. Roasted red peppers really make this dish. Don’t be put off by roasting your own peppers, it really is worth it and not as complicated as it may sound. The first time I made it I used whole wheat rigatoni, but although I couldn’t keep my finger out of the sauce the whole wheat pasta just didn’t work for me. Don’t get me wrong, I LOVE whole wheat pasta, but some sauces just need something else. This time we used Campanelli and it was like little trumpets of heaven!!!!!!! We really liked it a lot more than the rigatoni. I love how they hold the sauce and are still so light. This recipe really is a must try. Let me know how it goes!

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

Total Time: 35 mins

Prep Time: 5 mins

Cook Time: 30 mins

Print Recipe

Ingredients:

• 3 Red Bell Peppers
• 2 Tablespoons pine nuts (optional, but I love that nutty flavor)
• 1/2 Medium Onion, finely chopped (I only use a quarter)
• 3 Cloves of Garlic, Minced
• 1/2 Cup Heavy Cream
• Fresh Parmesan, shaved
• 1/2 to 1 lb Pasta

Directions:

1. Roast the red peppers until the skin is blackened
2. Place in a ziploc to steam and remove skins.
3. Remove seeds and set aside.
4. Lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again.
5. In a blender process the peppers and pine nuts until smooth.
6. Cook pasta.
7. Drizzle some Olive Oil in a large skillet over medium.
8. Add the onion and saute until it is beginning to be translucent
9. Add garlic. Heat until fragrant.
10. Pour in puree and add plenty of salt tasting as you go.
11. Continue to heat over LOW heat to allow flavors to combine while the pasta finishes.
12. Pour in cream and stir to combine.
13. Add more salt if needed and add drained pasta.
14. Toss to coat and top with Parm shavings.

Roll over and die with utter satisfaction. (Ok, don’t do that!)

Nutrition Information

Yield: , Serving Size: 1 recipe

• Amount Per Serving:
• Calories: 1930 Calories
• Total Fat: 61.8g
• Cholesterol: 163mg
• Carbohydrates: 289.2g
• Fiber: 20.1g
• Sugar: 30.4g
• Protein: 53.8g

All images and text ©Carrian Cheney for Oh Sweet Basil.