Tuesday, March 12, 2013
spicy roasted red pepper pasta
You need this in your life. I'm sure of it.
Looks may be deceiving. I know this looks like a normal plate of pasta with some kind of tomato sauce. Which is totally great, but sorta boring. But no siree Bob (sorry), this sauce is tomato-free and mind-blowingly easy and yummy.
This is one of the quickest dishes I've made in a while. I had everything I needed right in my pantry (and you probably do, too!), which makes it something I'll probably be making over and over again - a new go-to. Plus, it tastes so darn good I just want to give it a big hug.
Spicy Roasted Red Pepper Pasta
1 lb. pasta (I used orechiette)
1 (12-13 oz.) jar roasted red peppers
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
dash of cayenne
1/2 cup milk (I used skim)
shredded Pecorino Romano and chopped Italian parsley, for garnish (optional)
Bring a well-salted pot of water to a boil. Cook pasta according to package directions.
While pasta is cooking, add roasted red peppers, garlic powder, onion powder, salt, pepper, red pepper flakes, cayenne, and milk to a blender or food processor. Blend until smooth. Taste for seasoning and adjust to your taste.
When pasta is done, drain and return to the pot. Pour red pepper sauce over and toss to coat. Serve in bowls and sprinkle Pecorino and parsley on top.
This is ultra delicious and satisfying. Hope you enjoy!