This quick weeknight pasta dish is loaded with a full half dozen kinds of pepper: fresh sweet peppers, fresh chile pepper, jarred roasted peppers, oil-packed Calabrian chiles, red pepper flakes and ground black pepper. We make a rich, bright sauce that has a deep flavor and plenty of kick, then garnish the pasta with pepper flakes and fresh parsley. The dish is tangy and smoky with a nice bit of heat at the end. Spaghetti is an excellent match for this bold sauce, but you can substitute your favorite pasta shape as well.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 serving |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 serving |
Ingredients
- Kosher salt
- 1 pound spaghetti
- 3 ounces roasted red peppers
- 2 Calabrian chiles, packed in oil
- 3 tablespoons tomato paste
- 2 tablespoons sherry vinegar
- 2 cloves garlic
- 1/4 cup plus 2 tablespoons olive oil
- Freshly ground black pepper
- 12 mini sweet peppers, thinly sliced
- 1 Fresno chile pepper, seeds and white ribs removed, pepper thinly sliced
- 1 cup heavy cream
- 1 cup grated Parmesan
- 1/4 teaspoon red pepper flakes
- Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Meanwhile, combine the roasted red peppers, Calabrian chiles, tomato paste, sherry vinegar, garlic, 1/4 cup oil, 1 teaspoon kosher salt and a generous amount of black pepper in a blender and blend until smooth. Set aside.
- Add the remaining 2 tablespoons oil to a separate large pot and heat over medium-high heat. Add the mini sweet peppers and Fresno chile pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the red pepper sauce in the blender to the pot.
- Pour the reserved cooking water into the empty blender, swirl it a few times, then pour the water into the pot. Bring the sauce to a simmer and cook, stirring occasionally, 2 to 3 minutes. Pour in the heavy cream and stir until well combined. Add the cooked spaghetti, Parmesan, 1 teaspoon salt and a few grinds of black pepper and toss until the Parmesan melts. Transfer the pasta to a serving bowl and sprinkle with the red pepper flakes. Garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 721 |
| Total Fat | 36 g |
| Saturated Fat | 15 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 9 g |
| Sugar | 16 g |
| Protein | 23 g |
| Cholesterol | 62 mg |
| Sodium | 1042 mg |
| Serving Size | 1 of 6 servings |
| Calories | 721 |
| Total Fat | 36 g |
| Saturated Fat | 15 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 9 g |
| Sugar | 16 g |
| Protein | 23 g |
| Cholesterol | 62 mg |
| Sodium | 1042 mg |