Red Pepper Pasta
Those gorgeous red peppers are everywhere right now—whether they’re growing in your yard or piled high at the farmers market.
I say grab a few and roast them. Then blend them into the creamiest, dreamiest red pepper pasta that’s cozy enough for a dinner party but easy enough for a Tuesday. This recipe has become a regular in our rotation—and once you taste that sweet, smoky sauce clinging to your noodles, you'll get why.
I say grab a few and roast them. Then blend them into the creamiest, dreamiest red pepper pasta that’s cozy enough for a dinner party but easy enough for a Tuesday. This recipe has become a regular in our rotation—and once you taste that sweet, smoky sauce clinging to your noodles, you'll get why.
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
17
Serves: 4
Ingredients
Red Bell Pepper Puree
- 3 whole3 whole3 whole Red Bell Pepper
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
Roasted Red Pepper Sayce
- 0.5 lb0.5 lb0.5 lb Italian Pork Sausages - US Wellness Meats
- 1 whole1 whole1 whole Red Bell Pepper, julienned
- 0.5 cup0.5 cup0.5 cup Red Onion, julienned
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Shallot, minced
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil, plus 1 tablespoon
- 0.5 cup0.5 cup0.5 cup White Wine
- 1 cup1 cup1 cup Heavy Whipping Cream
- 1 tsp1 tsp1 tsp Kosher Salt
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese, grated
- 3 Tbsp3 Tbsp3 Tbsp Basil, Fresh, chopped
- 1 lb1 lb1 lb Rigatoni Pasta
- 1 cup1 cup1 cup Pasta Water
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Red Pepper Puree
- Preheat oven to 450 degrees.
- Brush the baking pan with olive oil.
- Cut bell pepper into 4 quarters. Remove seeds and white veins from the peppers. Lay on the pan skin side down without touching.
- Bake until skins are blistered and charred. About 30-40 minutes, turning halfway. Place peppers in a zip lock bag or airtight container for about 20 minutes.
- Once cooled, remove skins and place in in a food processor. Process until peppers have turned into a puree. Set aside.
- Roasted Red Pepper Sauce
- Heat the saucepan with 1 tablespoon of olive oil over medium heat. Remove sausage from casing, add the sausage to the hot pan and break up with a wooden spoon, saute until browned. About 5-7 minutes. Remove from the pan and set aside.
- Add ¼ cup of the olive oil. Once it becomes hot, add julienned red bell pepper, red onions, shallots, and garlic, and saute for about 1 minute. Add wine.
- Simmer on medium-high heat until the wine starts to reduce, 3-5 minutes. Turn the heat to medium, and add the cream, red pepper puree mixture, sausage, and salt. Simmer for about 1 minute, and then add the cheese.
- Toss cooked pasta into the sauce. Add reserved pasta water ¼ cup at a time until you reach the desired consistency.20
- Garnish with chopped basil and extra-grated parmesan cheese.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Grain Free Nut Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 886 |
| Fat: | 49 g |
| Carbohydrates: | 97 g |
| Protein: | 24 g |
| Cholesterol: | 104 g |
| Sodium: | 630 mg |
| Fiber: | 8 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Red Pepper Pasta”
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Wow! Beautiful. This pasta dish is so comforting – I’m definetly making this soon!
It’s a popular one here. A comfort dish, for sure!