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Smokey roasted red pepper pasta
Smokey Roasted Red Pepper Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Main Dish
Cuisine: Italian
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!