Roasted Red Pepper Pasta Recipe- Learn like a Pro: It takes less than ten minutes to prepare a vegetarian sauce that is slightly smokey, vibrant, and luxuriously creamy, and it is used in this pasta dish that has roasted red peppers. You may make this handy pasta dish that you can keep in your back pocket solely using pantry basics, or you can roast the peppers yourself for an additional layer of flavor.
Roasted Red Pepper Pasta Recipe- Learn like a Pro
- The traditional red spaghetti sauce is given a wonderful makeover with this roasted red pepper pasta, which does not need tomatoes in the recipe.
- When I want to prepare a sauce that is really smooth and creamy, I combine whole milk with roasted red peppers, spices, and aromatics.
- Because it is so luxurious and velvety, it makes me think of a traditional Italian-American Penne alla Vodka, but with the distinctively Mediterranean tastes of a Spanish Romesco. Thank you for sharing!
- By the time the rigatoni has finished boiling, you won’t believe that this absolutely reassuring and tasty pasta sauce is already prepared and ready to serve! In addition to being quicker than ordering delivery, this dish makes use of materials that you most likely already own.
- Your Friday dinner rotation might benefit from the addition of an element of surprise, such as a crisp white wine and a fresh tomato salad like panzanella served together.
Also Read: Banana Cookies Recipe – Learn with Experts
Ingredients
- 12 ounces ridged rigatoni
- Extra virgin olive oil
- 4 large garlic cloves, crushed and peeled
- 3 large roasted red peppers, homemade or 15-ounce jar roasted red peppers
- ½ cup whole milk or milk of your choice
- ½ teaspoon dried oregano
- ½ teaspoon Spanish paprika, sweet or smoked
- Kosher salt
- Black pepper
- ¼ cup grated parmesan, more to your liking
- Handful fresh basil leaves, torn, for garnish (optional)
Instructions
- Warm up the pasta. Bring about 4 quarts of water in a big pot to a rolling boil. Add a lot of kosher salt (about ½ to 1 tablespoon). Bring the water back to a boil, then add the pasta. About 9 to 10 minutes, or until the pasta is cooked to al dente according to the package directions, stir it every now and then. Keep 1 cup of the pasta cooking water before you drain it.
- Make the garlic softer. Put about 2 tablespoons of olive oil in a medium-sized pan and heat it until it just starts to shimmer. For about 30 seconds, stir the garlic in until it smells good. Put the olive oil and garlic in the bowl of a big food processor with a blade.
- Put in the cooked peppers. If you cooked the peppers yourself, take off the skin and seeds and cut them into small pieces. You should drain the jars well and pat them dry before you use them. Blend the peppers with the milk, oregano, paprika, and a large amount of salt and pepper, about ½ teaspoon of each. Mix until it’s smooth.
- Mix the sauce and pasta together. Remember to save about a cup of the cooking water and drain the pasta when it’s done. Put the pasta back in the pot and add the sauce on top of it. Lower the heat and add the Parmesan. Make sure the pasta is fully covered in the sauce by stirring it around. As needed, add a splash of the pasta water at a time and mix until the pasta is glossy. You probably won’t need all of the water.
- Do it. Place the pasta in bowls to serve. If you want, you can add fresh basil and more Parmesan cheese on top.
Nutrition
- Calories: 371kcal
- Carbohydrates: 68.1g
- Protein: 14.4g
- Fat: 4.2g
- Saturated Fat: 1.8g
- Polyunsaturated Fat: 0.7g
- Monounsaturated Fat: 0.8g
- Cholesterol: 9.1mg
- Sodium: 506.7mg
- Potassium: 308.3mg
- Fiber: 3.3g
- Sugar: 3.8g
- Vitamin A: 375.4IU
- Vitamin C: 13.8mg
- Calcium: 132mg
- Iron: 1.6mg
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