QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
SPAGHETTI WITH ROASTED RED PEPPER SAUCE
This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
CREAMY ROASTED RED PEPPER PASTA WITH SAUSAGE
Make and share this Creamy Roasted Red Pepper Pasta With Sausage recipe from Food.com.
Provided by swissms
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.
- Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Can be made 1 day ahead. Cover and refrigerate.).
- In large skillet, heat olive oil over medium heat. Add garlic. Stir in bratwurst and heat through.
- Add cream, red pepper puree, red pepper flakes, salt and pepper. Stir in Parmesan cheese.
- Boil pasta according to package directions. Drain. Stir pasta into red pepper cream mixture.
- Top with additional Parmesan cheese.
PASTA WITH ROASTED RED PEPPER SAUCE
The roasted red peppers in this dish really add a special "something" to the tomato sauce. Growing up, we had pasta with tomato sauce at LEAST once a week. This recipe really adds another depth of flavor to a very familiar dish
Provided by Kozmic Blues
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
- For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium high heat.
- Add the garlic and shallots and saute for 2-3 minutes.
- Next add the roasted red pepper puree and saute for another 2 minutes more.
- Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
- Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
- Stir in half of the chopped parsley.
- Cover sauce and simmer until pasta is ready.
- Drain pasta, toss with the sauce, and pour into a serving dish.
- Top with remaining chopped parsley and Pecorino Romano cheese, and serve.
Nutrition Facts : Calories 387.7, Fat 3.9, SaturatedFat 0.6, Sodium 1327.8, Carbohydrate 70.2, Fiber 5.3, Sugar 6.6, Protein 11.9
PASTA WITH CREAMY RED ROASTED PEPPER SAUCE
I got this from a magazine while waiting for the eye doctor too see me. Made it for dinner that night---Super easy and quick recipe
Provided by Richard-NYC
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook pasta according to package directions.
- Meawhile puree red peppers in blender or food processor.
- Add peppers and cheese spread to drained pasta and over low heat stir until cheese is melted.
Nutrition Facts : Calories 332.5, Fat 1.6, SaturatedFat 0.3, Sodium 1169.5, Carbohydrate 67.2, Fiber 3.8, Sugar 2.3, Protein 11.8
PASTA WITH RED PEPPER SAUCE
Sometimes you need a break from ordinary pasta sauce. Sweet red pepper sauce replaces chunky meat sauce and cooks in less time. From Better Homes and Gardens. This sauce is even good over chicken!
Provided by FrVanilla
Categories Peppers
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 281.5, Fat 1.5, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 58.6, Fiber 6.4, Sugar 11.2, Protein 10.6
PASTA WITH ROASTED RED PEPPER SAUCE
This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. , In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta.
Nutrition Facts : Calories 73 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 681mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED RED PEPPER PASTA SAUCE
Roasting brings out the best in vegetables by concentrating their essential oils. This creamy sauce is short on spiciness but long on flavor! Plus, it's easy, elegant and very romantic! Tested at high altitude.
Provided by Elizabeth H.
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
- Lightly spray a pie tin or baking sheet with non-stick cooking spray.
- Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
- Remove from oven and allow to cool.
- Halve the pepper and remove stem, seeds and pith.
- Refrigerate or freeze until ready to use.
- Melt margarine and olive oil in saucepan over medium heat.
- Bruise garlic clove with knife blade and add to saucepan.
- Add onions.
- Stir frequently until onions begin to wilt and caramelize slightly.
- Whisk in flour.
- Cook for 30 seconds.
- Add evaporated milk in one smooth stream, whisking constantly.
- Add chablis.
- Whisk constantly until mixture comes to a boil (This process may take several minutes).
- Boil slowly for 1 minute.
- Add pepper.
- Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
- Remove from heat.
- Add basil, plus salt and pepper to taste.
- Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).
Nutrition Facts : Calories 298.6, Fat 13.1, SaturatedFat 2.4, Cholesterol 6.8, Sodium 268, Carbohydrate 30.9, Fiber 2.1, Sugar 22.2, Protein 14.8
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