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Roasted Red Pepper Pasta

Easy, indulgent and incredibly creamy roasted red pepper pasta.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 shallot chopped
  • 4-5 cloves garlic minced
  • 2 jars roasted red peppers sliced
  • 1 tablespoon olive oil
  • ½ tablespoon butter
  • ½ cup white wine dry (i.e. Chardonnay)
  • 1 cup chicken broth (or stock)
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon red pepper flakes (optional), leave out or add more to taste
  • ¼ cup heavy whipped cream
  • ⅔ cup fresh Parmesan grated, extra shavings to top
  • 1 tablespoon fresh parsley (optional)
  • 1 package Calamarata noodles (or any kind)

Method
 

  1. Bring a large pot of water to boil and cook pasta according to package directions.
  2. Heat butter and olive oil in a large skillet over medium heat.
  3. Add shallot. Saute 3 minutes.
  4. Add garlic. Saute 1 minute.
  5. Add roasted red peppers. Saute 3 more minutes.
  6. Add wine. Stir and cook ½ off.
  7. Transfer contents of skillet to food processor or blender. Pulse until smooth.
  8. Return to same skillet. Stir in chicken broth. Bring to boil.
  9. Stir in salt, pepper and red pepper flakes.
  10. Cover, reduce heat to low and simmer for about 10 minutes.
  11. Stir in cream and simmer 2 more minutes.
  12. Turn off heat and stir in Parmesan until incorporated.
  13. After pasta is cooked, drain and add to sauce. Mix well.
  14. Add fresh parsley and mix.
  15. Serve topped with fresh Parmesan shavings.