Simple Recipes for Every Day
Creamy Roasted Red Pepper Pasta
- Serves: 6
- Prep Time: 5 min
- Cook Time: 15 min
Ingredients
- 1 pound rigatoni pasta or other tube shaped pasta
- 1 cup heavy cream
- ½ cup chicken or vegetable stock
- 12 ounce jar roasted red peppers, drained
- 8 fresh basil leaves plus ¼ cup minced for serving
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes, plus more to taste
- ½ cup freshly grated parmesan cheese, plus more for serving
Ingredients
- 1 pound rigatoni pasta or other tube shaped pasta
- 1 cup heavy cream
- ½ cup chicken or vegetable stock
- 12 ounce jar roasted red peppers, drained
- 8 fresh basil leaves plus ¼ cup minced for serving
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes, plus more to taste
- ½ cup freshly grated parmesan cheese, plus more for serving
Method
Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Drain.
Meanwhile make the pasta sauce. Add the cream, stock, roasted red peppers, basil, salt and red pepper flakes to a blender. Blend until smooth.
Transfer the sauce to the large pot and bring to a simmer over medium-low heat. Stir in the parmesan cheese and pasta and cook, stirring until creamy and the pasta is warmed through, about 2 minutes.
Remove from heat and serve hot topped with parmesan cheese and fresh basil.