Roasted Red Pepper Pasta

• roasted red peppers (jarred, drained - 3-5 pieces)↗0.5 cup
• water↗0.75 cup
• Better than Bouillon chicken or vegetable broth base↗0.5 teaspoon
• butter↗2 tablespoon
• large shallot, sliced thinly on a mandoline↗1
• heavy cream↗0.75 cup
• pasta - my favorite is pennoni↗8 ounce
• reserved pasta water (optional, as needed)0.5 cup
• Parmesan↗0.25 cup
• basil leaves and/or red pepper flakes

Step-by-step instructions

1. 1

   Red Pepper Puree: Blend the red peppers, water, and broth base until smooth.

2. 2

   Saute the Shallots: 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.

3. 3

   Cook Pasta: During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.

4. 4

   Combine 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.

5. 5

   Add Pasta: 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.

6. 6

   Yum. Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.