I don’t think I can remember a single dinner at my Nana Lulu’s house that didn’t involve an antipasto platter with prosciutto and many other delights. My favorite part of the platter was ALWAYS her roasted red peppers that she made herself. My Dad and I would fight over them. Those memories, along with a big old jar of roasted red peppers sitting in my pantry, inspired me to come up with an amazing, quick and easy smokey roasted red pepper pasta. It’s a great alternative to the traditional tomato sauce. I used my favorite quinoa fusilli to keep this dish gluten free, but you can use any short pasta you have on hand. Switch to veggie stock to make it effortlessly vegetarian too if you wish!
I loved how light and perfect this recipe was for an easy lunch or meatless supper. There was so much flavor in the sauce that Nana Lulu would have loved. Hope you all enjoy it too! xoxo
- 1 dash herb infused olive oil for cooking
- 1 24 oz jar roasted red peppers drained
- 4 cloves garlic peeled and just lightly smashed
- 1 whole shallot peeled and cut into chunks
- 1/4 cup pine nuts
- 1 cup chicken stock
- 1/4 cup ricotta cheese
- 1 pinch dried basil leaves
- 1 pinch dried parsley leaves
- 1 teaspoon hickory smoked sea salt
- 1/2 teaspoon smoked paprika
- 1 pinch crushed red pepper
- 1 pound short dry pasta
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon butter
- Fresh basil leaves cut into chiffonade as needed for garnish
- additional fresh parmesan shaved, for garnish
- First, get a large pot of water on the stove and bring it to a boil. Salt it until it tastes like the sea. In a separate large rondeau pan, heat the olive oil over medium high heat. Cook the roasted red peppers, garlic, shallot and pine nuts in it just until soft, about 2-3 minutes.
- Let the mixture cool for about 2 minutes while you get your food processor out and set up. Transfer the mixture into the bowl of the food processor and let it run until you have a smooth puree.
- Spoon the puree back into the rondeau pan. Add the chicken stock, ricotta, dried herbs, salt, paprika and red pepper. Give it a thorough stir to combine it and let it simmer for 10 minutes.
- In the meantime, cook the pasta in the boiling water until just tender, about 7-8 minutes. Drain it and get it into the pan with the smokey red pepper sauce. Add in the parmesan cheese and butter and give it all a big toss to combine it.
- You're ready to plate and serve! Spoon the pasta into bowls, then garnish with the basil chiffonade and parmesan shavings. So easy, quick and delicious!
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