Simple Recipes for Every Day
Spicy Roasted Red Pepper Bucatini with Whipped Feta
- Serves: 8
- Prep Time: 5 min
- Cook Time: 15 min
Ingredients
- 1 pound DeLallo bucatini
- 8 ounces feta, drained or crumbled
- 2 garlic cloves
- ⅓ cup Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 (12-ounce) jar DeLallo roasted red peppers, drained
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1½ teaspoons red pepper flakes, plus more for serving
- 1½ teaspoons kosher salt
- 10 basil leaves
- ¼ cup heavy cream
- ½ cup minced parsley, plus more for serving
Ingredients
- 1 pound DeLallo bucatini
- 8 ounces feta, drained or crumbled
- 2 garlic cloves
- ⅓ cup Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 (12-ounce) jar DeLallo roasted red peppers, drained
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1½ teaspoons red pepper flakes, plus more for serving
- 1½ teaspoons kosher salt
- 10 basil leaves
- ¼ cup heavy cream
- ½ cup minced parsley, plus more for serving
Method
Bring a large pot of water to a boil and salt it. Add the bucatini and cook until al dente according to the package instructions. Reserve ⅓ cup of the pasta cooking water. Drain.
Meanwhile, in the base of a blender, add feta, 1 garlic clove, yogurt, ¼ cup water, and olive oil. Blend until smooth; transfer to a small bowl.
To the same blender, add the roasted red peppers, remaining garlic, tomato paste, paprika, red pepper flakes, salt, basil, heavy cream, and reserved pasta water. Blend until smooth.
Transfer the pasta back to the pot and place over low heat, add the bucatini, red pepper sauce, and parsley and toss to coat. Cook until sauce is warmed through, about 2-3 minutes.
Divide the pasta between bowls. Top with whipped feta, red pepper flakes, and parsley.