Roasted Red Pepper Pasta

Ingredients

• 12 ounces penne or rigatoni
• 1 tablespoon olive oil
• 1 small shallot, chopped
• 3 garlic cloves, minced
• 1 jar (12 ounces) roasted red peppers, drained
• 2 tablespoons tomato paste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes, optional
• 3/4 cup vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated parmesan
• 1 tablespoon lemon juice
• 2 tablespoons chopped basil or parsley
• Salt and black pepper

Substitutions

• Use dairy-free cream and a dairy-free grated topping for a dairy-free sauce.
• Use well-drained jarred roasted red peppers, or roast and peel fresh red peppers before blending.

Instructions

Step 2: Build flavor

Cook shallot in olive oil for 3 minutes. Add garlic, tomato paste, paprika, and red pepper flakes for 1 minute.

Step 3: Blend the sauce

Blend the skillet mixture with roasted peppers and broth until smooth.

Step 4: Finish the sauce

Return sauce to the skillet, add cream, and simmer 3 to 4 minutes. Stir in parmesan and lemon juice.

Step 5: Toss and serve

Add pasta and enough pasta water to coat. Season, then finish with basil or parsley.

How to Store Leftovers

Cool Roasted Red Pepper Pasta promptly, cover, and refrigerate; use within 3 days. Divide large batches before chilling so the center cools more evenly.

How to Reheat

Use gentle heat for Roasted Red Pepper Pasta and stir as it warms so the sauce coats the pasta evenly. A spoonful of water or milk can help if the chilled sauce has become thick.

Common Mistakes to Avoid

• Skipping the sauté step and blending raw-tasting shallot, garlic, or tomato paste.
• Adding cream before blending the hot pepper base.
• Cooking the pasta past al dente before it enters the sauce.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions