Spicy Creamy Roasted Red Pepper Pasta
Spicy Creamy Roasted Red Pepper Pasta
Ingredients
- 12 ounces pasta, such as penne, rigatoni, or fusilli
- 6 tablespoons 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 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 1 cup 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 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 1/4 cups of heavy cream 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. Add the remaining 4 tablespoons of butter. Toss vigorously to combine, allowing the butter to melt and the sauce to emulsify and 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 cup of shredded 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 mozzarella cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Creamy Roasted Red Pepper Pasta
Ingredients
- 12 ounces pasta, such as penne, rigatoni, or fusilli
- 6 tablespoons 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 1/4 cups heavy cream
- 1 teaspoon crushed red chili pepper flakes, plus more for garnish, as needed
- 1 cup 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 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 1/4 cups of heavy cream 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. Add the remaining 4 tablespoons of butter. Toss vigorously to combine, allowing the butter to melt and the sauce to emulsify and 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 cup of shredded 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 mozzarella cheese.
⏱️ 1 min