The Pioneer Woman Tasty Kitchen
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Quick and Easy Roasted Red Pepper Pasta

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

A shorter version of one of my favorite old recipes. 15 minutes, start to finish!

Ingredients

  • 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
  • 4 Tablespoons Butter
  • ½ whole Large Onion, Finely Diced
  • 3 cloves Garlic, Minced
  • 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
  • 1 cup Vegetable Or Chicken Broth
  • ½ teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • ½ cups Heavy Cream (more To Taste)
  • ½ cups Parmesan Shavings (more For Serving)
  • Finely Minced Parsley
  • Chopped Fresh Basil (if You Have It!)

Preparation

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 saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon 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. Splash in the cream and stir to combine. Taste and adjust 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.

One Comment

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tequestamom on 6.27.2017

I love this sauce. I have cooked this for family and friends and always had wonderful results.This week I made it up to the point where the pasta and cheese are added and kept it in the fridge for use the next day. When I tasted it before I put it in the fridge ( one must do quality control, right ?) I discovered it was a delicious soup as well as a sauce. I’m sure I’m not the only taste tester to discover this but I’m sure glad I did !!! So I now have a super fast, super delicious new soup ! Thanks Ree for your wonderful creations and for sharing your world with us all .
Dee

5 Reviews

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Beth on 11.7.2015

This is my daughter’s absolute favorite pasta recipe. We love the red pepper taste! It is a very easy recipe. I rarely purchase cream, so will pour in a little 2%.

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Stephanie on 4.11.2014

I appreciate how quick and easy this recipe is! It’s very good, but I felt the red pepper flavor wasn’t strong enough. I’ll be on the look out for a roasted pepper concentrate or paste to make the flavor more intense.

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Elizabeth on 9.17.2013

Yum! This was so easy, and I used basil AND parsley! I adjusted the quantity to 4 people and used rigatoni and served with asiago cheese bread and a salad. No time to add a protein, but it was good and filling!! Thank you!

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Sara on 5.9.2013

Easy and tasty! I used white wine in place of the chicken broth just because I had some to use up, and it was great! The fresh herbs really make this dish – don’t skimp on them. My only comment on the recipe as written is that unless you are serving very small children or serving this as a side dish, it is more like 3-4 servings…after all, it is only 12 ounces of pasta and the sauce is not very chunky/bulky at all!

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Nat on 5.2.2013

I tried this last night after seeing it on the Pioneer Woman website. It’s my new favorite weeknight pasta recipe. Not only was it ‘quick and easy’ but it was deeeeeeeeeeeeeelicious!

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