The Humpherys Family

Roasted Red Pepper Pasta

Recipe Added:  5/8/2013
2 cups Rigatoni or Penne pasta
4 Tbsp butter
1/2 onion, finely diced
3 cloves garlic, minced
1 jar (15.5 oz) roasted red peppers
1 cup chicken broth
1/2 tsp salt, pepper
1/2 cup heavy cream
1/2 cup Parmesan shavings
fresh, finely minced parsley, basil
Cook pasta in salted water according to pkg directions. Drain and roughly chop jar of peppers. Melt 2 Tbsp butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped peppers and cook for 2-3 minutes, until hot. Remove from heat. Carefully transfer the contents of the skillet to a blender. Place on the lid and puree the pepper mixture until totally blended but some texture.

Heat the other 2 Tbsp butter in skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. taste and adjust seasonings. Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
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