| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt and freshly ground black pepper
- 1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 large onion, finely diced
- One 16-ounce jar roasted red peppers, drained and roughly chopped
- 1 cup vegetable or chicken broth
- 1/4 cup heavy cream
- 2 tablespoons finely minced fresh parsley, plus more for serving
- Several leaves fresh basil, chopped, plus more for serving
- 1/2 cup Parmesan shavings, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 462 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 33 mg |
| Sodium | 551 mg |
Reviews
This is my all-time favorite pasta sauce. Better than alfredo! There is nothing like the flavor of roasted red peppers, and this silky sauce does not disappoint. In fact, it’s on the menu for tomorrow’s Sunday supper. Delizioso!!!
This recipe was delicious! I did add a wine instead of the broth and red pepper flakes. Thanks!
Since I’m trying to cut carbs, I turned this into a soup recipe by doubling the onions, peppers, Next I increased the chicken broth to 4 cups and the cream to 1/2 cup and add a can of rinsed navy beans. Some times I also added hot turkey sausage
Really good but added a pinch of sugar and a few shakes of crushed red pepper to add flavor.
My husband loved this but I thought it was quite bland- I tried to save it for my own taste but nothing seemed to work. Four stars because someone in my house thinks it’s fantastic 🙂
This for me fell a little flat in flavor. Not entirely just a tad. It lacks a little acidity, so i added a teaspoon of red wine vinegar and that helped round out the flavor well (did not taste like vinegar just gives the sauce a boost). I also added a teaspoon of chicken boullion instead of salt and like others i added red pepper flake. After adding and subbing, it tasted awesome.
Make double the sauce, great for soaking up with your bread!! We have made this a handful of times now and it’s always a winner!!
Delish! Best pasta dish I’ve had in a long time!
Chicken stock is meat
Mk