Lighter Spicy Creamy Roasted Red Pepper Pasta
Lighter Spicy Creamy Roasted Red Pepper Pasta
Ingredients
- 8 ounces pasta, such as penne, rigatoni, or fusilli
- 2 tablespoons light butter
- 1/2 cup shallots, finely chopped, or 1/2 cup finely chopped yellow onion
- 4 cloves garlic, minced, divided
- 12 ounces roasted red peppers, drained and roughly chopped (from a jar)
- 1/2 cup vodka (or broth)
- 1 cup half-and-half
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 1/2 cup part-skim mozzarella cheese, shredded, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, plus more to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, melt 2 tablespoons of light butter in a large skillet (preferably cast iron) over medium heat. Add the finely chopped shallots (or yellow onion) and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Add half of the minced garlic (about 2 cloves worth) to the skillet with the shallots and sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the roughly chopped roasted red peppers to the skillet. Cook, stirring occasionally, for 5-7 minutes, allowing them to heat through and meld with the shallot and garlic.
⏱️ 7 min
- 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and most of the alcohol smell has dissipated, about 3-5 minutes. If you don't have vodka use chicken or vegetable broth.
⏱️ 5 min
- 6
Stir in the 1 cup of half-and-half and 1 teaspoon of crushed red chili pepper flakes (or more, to taste). Bring the sauce to a gentle simmer, then reduce the heat to low. Add the remaining minced garlic and season with salt to taste.
⏱️ 3 min
- 7
Add the cooked pasta directly to the sauce in the skillet. Toss vigorously to combine, allowing the sauce to coat the pasta beautifully. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 8
Remove the skillet from the heat. Stir in the 1/2 cup of shredded part-skim mozzarella cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 1 min
- 9
Stir in the chopped fresh basil. Taste and adjust seasoning with more salt or crushed red chili pepper flakes if desired. Serve immediately, garnished with additional fresh basil and part-skim mozzarella cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lighter Spicy Creamy Roasted Red Pepper Pasta
Ingredients
- 8 ounces pasta, such as penne, rigatoni, or fusilli
- 2 tablespoons light butter
- 1/2 cup shallots, finely chopped, or 1/2 cup finely chopped yellow onion
- 4 cloves garlic, minced, divided
- 12 ounces roasted red peppers, drained and roughly chopped (from a jar)
- 1/2 cup vodka (or broth)
- 1 cup half-and-half
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 1/2 cup part-skim mozzarella cheese, shredded, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, plus more to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, melt 2 tablespoons of light butter in a large skillet (preferably cast iron) over medium heat. Add the finely chopped shallots (or yellow onion) and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Add half of the minced garlic (about 2 cloves worth) to the skillet with the shallots and sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the roughly chopped roasted red peppers to the skillet. Cook, stirring occasionally, for 5-7 minutes, allowing them to heat through and meld with the shallot and garlic.
⏱️ 7 min - 5
Pour in the 1/2 cup of vodka. Bring to a simmer and cook, stirring occasionally, until the vodka has completely reduced and most of the alcohol smell has dissipated, about 3-5 minutes. If you don't have vodka use chicken or vegetable broth.
⏱️ 5 min - 6
Stir in the 1 cup of half-and-half and 1 teaspoon of crushed red chili pepper flakes (or more, to taste). Bring the sauce to a gentle simmer, then reduce the heat to low. Add the remaining minced garlic and season with salt to taste.
⏱️ 3 min - 7
Add the cooked pasta directly to the sauce in the skillet. Toss vigorously to combine, allowing the sauce to coat the pasta beautifully. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Remove the skillet from the heat. Stir in the 1/2 cup of shredded part-skim mozzarella cheese until it is fully melted and incorporated into the sauce, creating a creamy texture.
⏱️ 1 min - 9
Stir in the chopped fresh basil. Taste and adjust seasoning with more salt or crushed red chili pepper flakes if desired. Serve immediately, garnished with additional fresh basil and part-skim mozzarella cheese.
⏱️ 1 min