Pasta reminiscent of restaurant fare, so simple it can be SOS! Caramelized shallots blended into a smooth red pepper sauce and combined with pasta. Pure bliss!
My Most Beloved Restaurant Pasta.
In my private thoughts, I call this “Bad Mood Pasta” as these noodles always lift my spirits. When I’m unsure of dinner, feeling troubled or overwhelmed, I treat myself to the pleasure of this rich, velvety pasta.
It’s just like the red pepper pasta from Estelle in St. Paul – but made at home in just 20 minutes. Restaurant quality, yet made SOS.
It commences with delicate curls of buttery caramelized shallots (let’s take a moment to appreciate the wonderfulness of shallots). These are blended into a luxuriously creamy red pepper sauce, coating a heap of lively noodles. It’s absolutely divine.
I adore this dish with shrimp (pull a bag from the freezer, thaw, season, and sauté). I also enjoy it paired with a simple green salad or air-fried broccoli.
Furthermore, if I’m preparing this for dinner guests—something that’s become a bit of a trend for me—I HIGHLY recommend serving it with the fan-favorite garlic bread. It’s a guaranteed crowd-pleaser every time.
My preferred pasta for this dish is this delightful pennoni, which resembles a large penne! I routinely receive compliments on these noodles from friends and family – their shape and texture are just right. However, rigatoni or penne work just as well!
Hope you enjoy these noodles!
Watch How To Create This Red Pepper Pasta
Roasted Red Pepper Pasta
Total Time:
30 minutesYield:
4–6 servings 1x
Description
Pasta reminiscent of restaurant fare, so simple it can be SOS! Caramelized shallots blended into a smooth red pepper sauce and combined with pasta. Pure bliss!
Ingredients
Units
Scale
Roasted Red Pepper Pasta:
Toppings:
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Instructions
- Red Pepper Puree: Combine the red peppers, water, and broth base until smooth.
- Sauté the Shallots: In a large skillet over medium heat, melt the butter and add the shallots; cook until they achieve a light golden brown and are caramelized, about 10-15 minutes.
- Prepare Pasta: During this period, boil the pasta as per package guidelines until al dente so the noodles can finish in the sauce.
- Merge Sauce: Reduce heat to prevent splatters; incorporate the red pepper puree and allow it to sizzle for a moment. Next, add the cream. Mix to integrate; allow it to gently simmer until it develops into a creamy sauce.
- Incorporate Pasta: Add pasta to the sauce; let it simmer for a few minutes to thicken and evenly coat the noodles. If necessary, include reserved pasta water to achieve the desired consistency.
- Delicious. Serve right away, garnished with Parmesan, basil, and/or red pepper flakes. It’s so tasty.
Notes
If you don’t have Better than Bouillon, that’s fine – simply use chicken or vegetable broth in place of water, or season the red pepper puree in Step 1 with a bit of salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: red pepper pasta, red pepper sauce, pasta recipe
Frequently Asked Questions Regarding This Recipe
Is it possible to prepare this dairy-free?
Absolutely! You could opt for your preferred dairy-free heavy cream and eliminate the cheese, or utilize a recipe that incorporates cashews to achieve a creamy texture.
Which protein can I incorporate into this?
I’ve been truly enjoying this with shrimp! However, adding Italian sausage to the sauce would also be fantastic. I can also imagine seared chicken as a delightful side!
What vegetables can I include?
Incorporating some spinach into the pasta during cooking works wonderfully, or serve with a side of broccoli (air-fried for an added touch!).
Can I replace Better than Bouillon with chicken broth?
Yes! Just substitute the 3/4 cup of water with broth instead.