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Creamy Roasted Red Pepper Pasta
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Description
Pink Basil’s adaptation of the Pioneer Woman’s Creamy Roasted Red Pepper Pasta.
Ingredients
- 3 whole Red Peppers
- 2 Tablespoons Olive Oil
- ½ whole Medium Onion, Finely Chopped
- 2 cloves Garlic, Minced
- ½ cups Half-and-Half Cream
- Salt
- ½ pounds Cooked Short Pasta (rotini, Penne, Rigatoni, Etc)
- ¼ cups Flat Leaf Parsley, For Garnish
- Parmesan, Grated, To Serve
Preparation
Preheat the oven to broil. Place the peppers on a baking sheet and roast in the oven until they become black and charred, turning at least once. Remove them from the oven and seal in a Ziploc bag for about 10 minutes. When you take them out, remove the skins and the seeds. Puree in a food processor and set aside.
Heat the olive oil in a large saute pan. Add in the onions and cook for about 2-5 minutes, stirring often, until they start to brown. Add in the garlic and cook one minute more. Pour in the pepper sauce and the cream and stir together. Season with salt.
Stir in the pasta and transfer to bowls. Sprinkle with parsley and parmesan and dig in!
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