QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
ROASTED RED PEPPER PASTA SAUCE
Vibrant red bell pepper pasta sauce, made with roasted red bell peppers, garlic, onion, sage, anchovies, tomato paste, red wine, paprika, Parmesan
Provided by Hank Shaw
Categories Sauce Bell Pepper Pasta Sauce
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Soak jarred peppers in water: If you are using jarred peppers, drain away the marinade and soak them in a large bowl of cold water. If you skip this step, the sauce will become too acidic. Soak for 10-15 minutes before proceeding.
- Sauté onions: Heat the olive oil in a pot over medium-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 minutes. Sprinkle some salt over the onions as they cook.
- Add garlic and sage, then anchovies, then tomato paste: Add the garlic and sage, mix well, and sauté another minute. Mix in the anchovies, smashing them up, and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red.
- Add wine, roasted peppers, then simmer: Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to medium. Let this simmer for 10-20 minutes - it's pretty forgiving at this point. You just want the peppers to be cooked through and soft.
- Purée: Purée the sauce in a blender. You might need to do this in batches, because you don't want to fill your blender more than 2/3 up at one time. Purée the sauce, starting with the machine on low for 1-2 minutes to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Purée for at least a minute, until smooth.
- Add spices: Return the sauce to the pan and heat to medium-low. Taste for salt and add some if needed. Add the cayenne or hot paprika, along with smoked paprika if you have some. If you want, a teaspoon of sugar helps, too, if your peppers are not already sweet enough. Keep the sauce warm while you make the pasta.
- Make the pasta: according to the package instructions, depending on the type of pasta you are using.
- Serve pasta with sauce: To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. You want to coat all the noodles evenly. Divide into servings. Garnish with some grated cheese and minced fresh sage. Serve with a medium-bodied red wine, or a dry rose. Links: Marinated roasted red bell peppers
Nutrition Facts : Calories 136 kcal, Carbohydrate 8 g, Cholesterol 1 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 167 mg, Sugar 4 g, Fat 8 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
LOW-FAT RED PEPPER PASTA SAUCE
Make and share this Low-Fat Red Pepper Pasta Sauce recipe from Food.com.
Provided by Nabiha
Categories Sauces
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Roast three red peppers or drain the jar of peppers.
- Saute with onion and garlic in olive oil until soft.
- Blend with the chicken stock.
- Pour over pasta and serve warm.
Nutrition Facts : Calories 117.9, Fat 5.9, SaturatedFat 1, Cholesterol 2.4, Sodium 118.3, Carbohydrate 14.4, Fiber 2.9, Sugar 7.8, Protein 3.7
FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 37m
Yield 6 (1 cup) servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams
ROASTED RED PEPPER SAUCE
Level up pasta night with this irresistible roasted red pepper sauce! It's creamy, cheesy, and delicious with smoky, sweet spice. Be sure to make enough for seconds, your family won't be able to get enough!
Provided by Alyssa Rivers
Categories Dinner
Number Of Ingredients 11
Steps:
- In a food processor or blender, add the tomatoes, roasted red peppers, garlic, salt, basil, and oregano. Blend until smooth. Add the heavy cream and blend until incorporated.
- Pour the red pepper sauce into a medium saucepan, and heat over medium high heat. Add the grated parmesan cheese, and slowly bring sauce to a simmer. Whisk until the cheese is melted, and the sauce is warmed through.
- Prepare the noodles according to package instructions. Serve sauce over cooked noodles.
- Garnish the sauce with extra grated parmesan cheese and fresh parsley!
Nutrition Facts : Calories 634 kcal, Carbohydrate 106 g, Protein 25 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 1080 mg, Fiber 8 g, Sugar 17 g, UnsaturatedFat 4 g, ServingSize 1 serving
RED PEPPER PASTA SAUCE
Provided by Ron Alexander
Categories condiments, side dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy saucepan over moderate heat. Add onion and cook until soft and golden, stirring occasionally, about 15 minutes. Add peppers. Cover pan, reduce heat to low, cook 15 minutes, stirring occasionally until peppers are soft. Add remaining ingredients and stir until blended. Cook, covered, for 10 to 15 minutes on low heat, stirring frequently. Remove from heat and allow to cool slightly.
- Pulse in food processor several times in batches until sauce is coarse. Do not puree. Serve over pasta.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 578 milligrams, Sugar 14 grams
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