Ingredients
Scale
1/2 cup roasted red peppers (jarred, drained, about 3 to 5 pieces)
3/4 cup water
1/2 teaspoon Better Than Bouillon chicken or vegetable base
2 tablespoons unsalted butter
1 large shallot, thinly sliced (preferably on a mandoline)
3/4 cup heavy cream
8 ounces pasta (I love using pennoni)
1/2 cup reserved pasta water (optional, as needed)
1/4 cup grated Parmesan cheese
Fresh basil leaves and/or red pepper flakes, for garnish
Instructions
- Blend the roasted red peppers, water, and broth base in a blender until completely smooth. Set aside.
- In a large skillet over medium heat, melt the butter and add the shallots. Sauté for 10 to 15 minutes, stirring occasionally, until they’re soft, golden, and just starting to caramelize.
- While the shallots are cooking, bring a pot of salted water to a boil and cook the pasta according to package directions until just al dente. Don’t forget to reserve about a cup of pasta water before draining.
- Turn the heat under the shallots down to low to avoid splatters, then pour in the red pepper purée. Let it sizzle for a moment, then stir in the cream. Simmer gently for a few minutes until the sauce thickens into a creamy, rich consistency.
- Add the cooked pasta to the sauce and toss well. Let everything simmer together for a minute or two so the noodles soak up that velvety sauce. If it’s too thick, add a splash of your reserved pasta water to loosen it to your liking.
- Serve right away, topped with a generous shower of Parmesan, some fresh basil, and a pinch of red pepper flakes if you want a little heat.
Notes
If you don’t have Better than Bouillon, no stress. Just swap the water for chicken or vegetable broth instead, or give the red pepper purée from Step 1 a pinch of salt to round out the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian