A delicious pasta sauce that's a nice change from the usual tomato-based sauces. It's comforting and creamy, and packed with roasted red pepper flavor.
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Dinner, Main Course
Servings: 6
Author: Mandy Jackson
Ingredients
1poundpasta
4tablespoonsunsalted butter,divided
1medium yellow onion,chopped
4garlic cloves,chopped
1/4teaspooncrushed red pepper flakes
1(16-ounce) jarroasted red bell peppers,drained and roughly chopped
1cupchicken broth
3/4teaspoonkosher salt
1/4teaspoonground pepper
3/4cupheavy cream
2ouncesparmesan cheese,freshly grated (plus more for serving)
Directions
Cook pasta according to package directions in salted water and drain.Meanwhile, melt 2 tablespoons of the butter in a large skillet with high sides over medium heat. Add the onions and cook 5 minutes, until they begin to soften. Add the garlic and crushed red pepper flakes and cook 1 minute more. Stir in the red peppers and cook 4-5 minutes more, until heated through and peppers soften. Add a few tablespoons of the chicken broth, just to release any browned bits from the bottom of the pan.Transfer contents of the skillet to a food processor or blender. Turn it on and slowly pour in the remaining chicken broth. If you like a very smooth sauce, keep processing for 1-2 minutes. If you prefer a chunkier sauce, you can stop once all the chicken broth has been added.Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Return the pepper puree to the skillet along with the salt and pepper and bring to a simmer. Stir in the cream and adjust seasonings to taste.Reduce heat to low and stir the cooked pasta into the sauce along with the parmesan. Stir well to ensure the cheese melts and coats the noodles evenly. Serve immediately.
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