Pasta With Red Pepper Sauce Recipes

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.

Steps:

• Cut peppers lengthwise into quarters; remove stems, seeds and membranes. Place peppers, cut side down, on a large foil lined baking sheet. Add garlic cloves. Bake at 400 for 20 minutes or until peppers are tender and lightly browned.
• meanwhile, cook pasta according to directions on box.
• Add peppers, garlic and remaining ingredients (except salt) to a food processor. Blend until almost smooth. Transfer to a saucepan, add salt and heat over medium-low heat until heated through.
• Serve over pasta and top with parmesan cheese.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
• Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

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.