Roasted Red Pepper Pasta

Name: Pasta Cabai Merah Panggang
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup roasted red peppers (jarred, drained – 3-5 pieces); 3/4 cup water; 1/2 teaspoon Better than Bouillon chicken or vegetable broth base; 2 tablespoons butter; 1 large shallot, sliced thinly on a mandoline; 3/4 cup heavy cream; 8 ounces pasta – my favorite is pennoni; 1/2 cup reserved pasta water (optional, as needed); 1/4 cup Parmesan; basil leaves and/or red pepper flakes

Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1/2 cup roasted red peppers (jarred, drained – 3-5 pieces)
3/4 cup water
1/2 teaspoon Better than Bouillon chicken or vegetable broth base
2 tablespoons butter
1 large shallot, sliced thinly on a mandoline
3/4 cup heavy cream
8 ounces pasta – my favorite is pennoni
1/2 cup reserved pasta water (optional, as needed)
1/4 cup Parmesan
basil leaves and/or red pepper flakes

Steps

Blend the red peppers, water, and broth base until smooth.
Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.
During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.
Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.
Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.