Quick and Simple Red Pepper Pasta
Quick and Simple Red Pepper Pasta
Quick and Simple Red Pepper Pasta
I really enjoy the flavor of red pepper pasta. The roasting of the red peppers gives them a sweet, slightly caramelized taste I enjoy. The extra step of roasting red peppers in the oven under the broiler adds a subtle smoky flavor adding to the depth of flavor of the red pepper. Developing the roasted red peppers into a creamy pasta sauce is that ultimate umami experience. However, the roasting process in some recipes required steaming and removing the skins, making the recipe cumbersome. I want the process of making the red pepper pasta to be less cumbersome. I discovered that by giving the red peppers a light char they can be used without removing the skin. By blending the red peppers, they become a rich, creamy sauce for an easy red pepper pasta.
Flavor of Red versus Green Peppers:
Green peppers are also known as Bell or Sweet Peppers provide a mildly bitter or earthy taste. Green peppers should not be mistaken for a spicy hot pepper, Scoville scale 0. Red peppers are a more mature Bell or Sweet Pepper. When a green pepper matures into a red pepper that bitter taste is gone. The pepper becomes sweeter, making it great for pasta recipes. That extra time on the plant allows them to develop more nutrients such as Vitamin A and C. The red peppers also contain lycopene that acts as an antioxidant. Antioxidants in the body help to fight against free radicals that build up in the body have been linked to cancer, heart disease and diabetes. While health benefits are a great reason to eat them the flavor is the real bonus of a red pepper.
How to peel red or green peppers:
Describing how to peel red or green peppers is easier if seen in a video, rather than trying to describe the steps. I found this YouTube video by Chef Laney that is a great demonstration of how to easily and effectively peel the pepper.
How to Cut a Green Pepper (No Seeds!) | Chef Laney’s Kitchen Tip #indianapolis #nonprofit
What Pasta to Use:
A long flat pasta is preferred. Fettuccine works best as it is designed to hold richer and heavier cream sauces. Fettuccine pairs well with butter and half and half of this creamy and delicious sauce. I also have developed a love for bucatini. Bucatini is long and thin like spaghetti but has a hollow center and rough texture. The rough texture provides a good grip for flavorful sauces like this red pepper pasta sauce. Bucatini is made from durum wheat semolina giving it a nutty and earthy flavor.
Bucatini can be purchased in an Al Bronzo version that is cut from bronze-cut dies that give the pasta a course, porous surface for sauce to cling to. The flavor experience of bronze-cut pasta is mind blowing. It is almost as if you made the pasta from scratch. Al Bronzo® Bucatini Pasta | Barilla In a pinch you can use linguine if that is all you elevated have in the pantry.
Ingredients
- 4 large Red Peppers Roasted
- 2 teaspoons minced garlic or 2 cloves garlic
- 6 ounces Fettuccine ((if you buy box pasta this is ½ the box))
- 3 tablespoons extra virgin olive oil (reserve 1 tablespoon for recipe, 2 for brushing red peppers)
- 3/4 cup slivered red onion
- 1/2 cup Half and Half
- 1 teaspoon Better than Bullion Chicken Roasted Chicken
- 1 cup pasta water reserved
- 1/4 teaspoon fine black pepper
- 1/2 cup grated parmesan cheese (for topping)
Instructions
Roasting the Red Peppers
- Preheat oven to broil on high setting oven rack 5-6 inches from top of broil burners.
- Gently wash the red peppers.
- Slice in half and use a spoon to scrape the seeds out.
- Place the pepper halves skin side up on a foil lined baking sheet. Brush them with a light coating of olive
- Place tray in oven and set timer to 4 minutes, after 4 minutes rotate tray 180 degrees. Broil for another 2 minutes. Continue to observe at 2-minute intervals. Keeping an eye on the peppers as they turn dark quickly and the goal is roasted not burnt. Remove from oven and let cool for use in recipe.
To make the red pepper pasta
- Cook pasta according to package directions in salted water to al dente (what I consider a toothy when you bite it). When done drain and set aside.
- While pasta is cooking heat large Braiser over medium and cook onions until soft, about 4-5 minutes. Add garlic during the last minute of cooking time then remove from heat.
- Place roasted red peppers, onions and garlic in stand blender and puree. Add half and half, chicken bouillon, black pepper and water to blender and pulse a few more times to combine completely.
- Place Braiser back over medium heat and melt butter. Once melted add the red pepper puree to Braiser. Once warm add the al dente pasta to the Braiser pot and finish cooking for 5 more minutes to reduce the sauce a little and finish cooking the pasta. Remove the pan from heat. To serve plate pasta and top with grated Parmesan cheese.
- Per serving
- Energy: 342 kcal / 1430 kJ
- Fat: 46 g
- Protein: 16 g
- Carbs: 43 g
