BELLPEPPER PASTA
This pasta recipe is so criminally simple, I feel like an imposter making this but it’s so undeniably good!
BELLPEPPER PASTA RECIPE makes 4-6 servings
INGREDIENTS
16 oz box of penne or similar pasta (large macaroni, rotini, farfelle)
16 oz jar of fire roasted bellpeppers
1 cup heavy cream
6-8 leaves of basil
salt and pepper
SPECIAL TOOLS
hand/stick blender or standard cup blender
DIRECTIONS
Bring a pot of very salty water to a boil. Cook your chosen pasta to al dente as per package instructions.
In a separate pot pour add fire roasted bell peppers (without any of the liquid from the jar), the heavy cream, and basil. Bring to a light simmer.
When the mixture has warmed up well, remove from heat and blend with a stick blender or a regular vase blender until it is as smooth as possible. Add salt and pepper to taste.
Return the pot to the stove and bring up to a medium-high heat again, stirring to ensure the cream does not burn. Allow the sauce to reduce slightly (4-5 minutes) before adding the cooked pasta. Stir and allow the starches from the pasta to thicken the sauce further.
Serve with grated parmesan over top or as is!
