This recipe was found on tumblr.com and originally from the Pioneer Women.
When finding the ingredients in the store, I couldn’t find a jar of red peppers. So, I decided to make my own. I used sweet peppers and roasted them. (Place peppers on a foil-lined cookie sheet and bake at 400°F for 20 minutes each side. When finished, it will have a bit of black on the outside, and the inside will be hot and gooey. Let cool for 15 minutes before breaking up into strips, removing the seeds.)
Then, I added the peppers as described in the recipe, with a couple of pinches of red pepper flakes for a hint of hotness. So tasty!
Roasted Red Pepper Pasta
12 ounces of pasta of your choice (short pasta is better, like rigatoni, penne, etc.)
4 Tbsp. butter
½ whole large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 oz.) roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
½ tsp. salt, more to taste
½ cup Heavy cream (more to taste)
½ cup parmesan shavings (more for serving)
Finely minced parsley
Chopped fresh basil
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes or until it is starting to soften. Add the chopped red peppers and cook for 2-3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place the lid on and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoons of butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Slash in the cream and stir to combine. Taste and adjust the seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.