You will definitely not regret switching your usual pasta sauce recipe up and making this delicious roasted red pepper sauce. Tomato sauce is great but when you are craving something different this recipe will not fail.
We are now roughly 8 months into the Covid crisis of 2020 that will soon meander its way right into 2021. Literally days before lockdown I had my friends over for dinner and I vividly remember telling my engaged friend she was crazy for worrying about her wedding being cancelled in July. Then all hell broke loose and we lost our minds, rightfully so.
In the beginning of quarantine we comforted ourselves by making breads of many kinds. Banana bread definitely appeared on many an Instagram page as amateur cooks learned it isn't that hard to make from scratch. Then everyone decided to get super professional and make their own loaves of homemade bread and low and behold, yeast was no longer available in the store. I too fell privy to this trend as I tried for the 100th time to make my own sourdough starter but failed. A couple of months later Dalonga coffee emerged on Tik Tok and it no longer become acceptable to simply drink your coffee. You had to froth it beyond belief and essentially eat it like pudding. I couldn't catch on to this trend. Pancake cereal was another odd trend facilitated by Tik Tok. You bet I capitalized on that for an Instagram photo op.
I think the one positive thing that has come out of this horrible year of 2020 is the power of food and our abilities to become just a tad more self sufficient in the kitchen. Comfort food is more than just a description for homestyle mac and cheese and mashed potatoes. Food truly has the ability to comfort and I think it has been most evident during the year of 2020.
I think the one positive thing that has come out of this horrible year of 2020 is the power of food and our abilities to become just a tad more self sufficient in the kitchen. Comfort food is more than just a description for homestyle mac and cheese and mashed potatoes. Food truly has the ability to comfort and I think it has been most evident during the year of 2020.
Some may find comfort in cake, burgers, ice cream, or bread but I find comfort in pasta. In particular, pasta and sauce. Hand me a bowl of pasta and tomato sauce any day and I'll be content. Well by now you know this isn't a recipe for pasta and tomato sauce it's a recipe for pasta and roasted red pepper sauce. I think when it comes to sauce we need more variations. I'm not a huge Alfredo sauce fan so when it comes to finding the perfect accompaniment to my pasta, I'm left often with just tomato sauce. It wasn't until a couple of years ago I started switching things up by making a red pepper sauce and after today, I realized I do not make it enough. Essentially, you do everything you would to make a delicious tomato sauce but just swap out the peppers for tomatoes.
Ingredients:
1 box Rigatoni
1/4 olive oil
1/2 onion chopped
4 cloves of garlic minced
1 tsp red pepper flakes
2 16 oz jars roasted red bell peppers (include the juice)
1/2 cup heavy cream
2 tbsp unsalted butter
1/2 cup grated parmesan cheese (plus more for topping)
1/2 cup chopped fresh basil (plus more for topping)
1. Cook pasta according to package directions making sure to salt the water generously.
2. Heat olive oil in a large dutch oven over medium high heat. Add onion and cook for 2 - 3 minutes until onions start to soften. Add in garlic and red pepper flakes and cook for an additional 1 minute stirring so that garlic does not burn.
3. Add in peppers, along with their juices. Bring the sauce to a boil, cover and cook for 10 minutes. Remove from heat and either transfer sauce to a blender or food processor or puree with an immersion blender.
4. Return sauce to pan if needed and add in butter, cheese, and cream. Melt over medium heat.
5. Add cooked pasta to the sauce and top with fresh basil and extra parmesan cheese.
1 box Rigatoni
1/4 olive oil
1/2 onion chopped
4 cloves of garlic minced
1 tsp red pepper flakes
2 16 oz jars roasted red bell peppers (include the juice)
1/2 cup heavy cream
2 tbsp unsalted butter
1/2 cup grated parmesan cheese (plus more for topping)
1/2 cup chopped fresh basil (plus more for topping)
1. Cook pasta according to package directions making sure to salt the water generously.
2. Heat olive oil in a large dutch oven over medium high heat. Add onion and cook for 2 - 3 minutes until onions start to soften. Add in garlic and red pepper flakes and cook for an additional 1 minute stirring so that garlic does not burn.
3. Add in peppers, along with their juices. Bring the sauce to a boil, cover and cook for 10 minutes. Remove from heat and either transfer sauce to a blender or food processor or puree with an immersion blender.
4. Return sauce to pan if needed and add in butter, cheese, and cream. Melt over medium heat.
5. Add cooked pasta to the sauce and top with fresh basil and extra parmesan cheese.
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