Simple to make yet full of complex flavours. This pasta has all the heat and a creamy sauce. Perfect quick and easy dinner recipe!
Okay seriously man. I can barely stand how good this is. It’s going to blow your mind. But not your budget. Nor your clock, because you can make this in 30 minutes or less. I’ll wait while you compose yourself. You good?
I love quick recipes. I figure I could spend all day making one dish, or I can do easy dishes and free up time for other things. More bang for your buck right. Most of us are so busy they days. Having quick recipes you can get on the table in under 30 minutes is super helpful to anyone trying to juggle too many balls in the air. Which is pretty much everyone on earth nowadays.
Totally coming clean about how completely obsessed with roasted red peppers I am. I cannot get enough of them. I keep my pantry stocked with jars of them for the winter. They are perfect for so many recipes, super versatile and absolutely delicious. I am also wildly obsessed with chipotle peppers in adobo, you can buy them in tiny little cans and just use a small amount to give kick to any dish. We have trouble finding them where we live so my daughter picks them up when she shops state-side. The joys of living so close to the border. She usually treks over at least once a month. So many cooler shopping choices over in the states.
I’m planning to have a Roasted Red Pepper Week in May. All roasted red peppers, all week long. We’ll see how many recipes with roasted red peppers I have stockpiled in my files. I think it’s quite a large number. I must have about 10 or 12 pasta recipes alone. Wait till you see what I’ve been obsessing over. I’m also going to teach you how to roast them all by our little old self. I’m a giver. So be sure to be on the lookout for Roasted Red Pepper Week next month. In the meantime make this pasta. You can thank me by sending bags of money, or chocolate, or jars of roasted red peppers. Whatever works for you!
Places to stalk Cravings of a Lunatic!
- 2 tablespoons butter
- ½ sweet onion, diced
- 2 shallots, diced
- 1 jar of roasted red peppers, drained
- 2-3 cloves of garlic, minced
- 1-2 tablespoons of chipotle peppers in adobo sauce, adjust this to your heat tolerance
- 2 tablespoons good quality tomato paste, the tube kind if you can find it
- 2 tablespoons dried parsley
- 1 tablespoon dried basil
- Salt to taste
- White pepper to taste
- ½ teaspoon smoked paprika
- 1 cup heavy cream
- 1 package of dried angel hair pasta, reserve ½ cup of pasta water before draining
- Parsley, fresh or dried, to taste
- Red Pepper Flakes, less for a little heat, more if you like more heat
- Fresh Parmesan Cheese. to taste
- The very first thing to remember about 30 minute meals is to have everything ready to go, having that organized ahead of time makes a world of difference.
- Before you start any other prep you need to fill a stock pot about ½ to ¾ full of water. Put on the stove over high heat and bring to a boil while you work on everything else. This is the key to this recipe finishing in under 30 minutes. Once it come to a boil you can add salt, but not until it boils.
- In a large skillet or sauté pan over medium heat, heat 2 tbsp of butter. Once it starts to froth, toss in your onions and shallots. Stir and cook them for about 3 to 5 minutes, you want them translucent, but just starting to brown on the edges. Now add your roasted red peppers and continue cooking for about 2 to 4 minutes, you want everything starting to brown and get a rich colour. Add your garlic and chipotle peppers in adobo, cook for another minute, just letting the garlic get fragrant. Add the tomato paste and stir for about another 1 to 2 minutes. It will deepen everything and give an incredible flavour and aroma to the mixture. Remove from heat.
- Pull the 2 chipotle peppers out and slice them as fine as possible. Transfer the rest of your mixture to a food processor with the chopping blade attached, add the chipotle pepper back in plus the parsley, basil, salt, white pepper and smoked paprika. Pop the lid on and give it a whir, let it break up the mixture into chunks. Don’t let it become a paste, or a pesto, just a quick whir so it’s still really chunky. Pea sized pieces are okay, and encouraged.
- Transfer that mixture back to your pan and warm it back up over medium-low heat. Add the cream and stir until thickened.
- At this point your water should be boiling, salt the water generously, reduce the heat slightly and toss in your pasta. Angel hair pasta only takes 2 minutes to cook. Remove from heat.
- Reserve ¼ cup of your pasta water, then drain the pasta. Please do not rinse your pasta, it does not need it. The sauce will stick better if you don’t rinse your pasta.
- Pour the cooked pasta into the sauté pan and begin to flip it around till it starts to meld together. Add the pasta water to help it mix and thicken. Pasta water is a great way to get your pasta and sauce to meld. Keep flipping or use tongs to bring it together.
- Serve family style. Garnish with more parsley and cheese. If you are really adventurous shake some red pepper flakes over top. Our family loves heat so please adjust this recipe to your own heat tolerance.
- This recipe is a thick, robust and creamy pasta that packs a punch. I hope you enjoy it. If you have more than 30 minutes, and are a meat eater toss some Italian Sausage in this. That’s a huge family favourite in our home.
- Serve with a big old pasta loving smile!
So this was part of a fun recipe challenge called 30 Minutes or Less by Anyday Magic. I participate a few times a year in their recipe challenges since I love to support Canadian companies. They send us a gift card to cover our expenses and 3 of us go head to head each month. It’s all in good fun and we don’t take if overly seriously. We’re Canadian man, we’re a laid back bunch. It’s how we roll. The voting was last month but feel free to pop over and see who else competed in the challenge. Congrats to Isabelle of Crumb for winning this one. Kudos chickie!
I am just way too obsessed with roasted red peppers. It’s a serious addiction, one I don’t want help for. I’m seriously addicted to chipotle peppers in adobo too. I think I’ll have to plan a week long event for those too. I swear once I get on a kick I can’t stop. Expect everything to have either roasted red peppers or chipotle peppers in adobo in it, or both. I’d apologize but I don’t even feel bad.
Hope you love this one. Stay tuned for more Roasted Red Pepper recipes in May when I celebrate Roasted Red Pepper Week.
Other Roasted Red Pepper Recipes:
Try this Roasted Red Pepper Lasagna today. It’s another great meatless option, but can also be made into a meat version easily.
This Roasted Red Pepper Pasta with Italian Sausage is a family favourite. We make this pasta as often as possible.
Another meatless option for you, this Roasted Red Pepper Pasta can be made with veggie broth! You can easily adapt this to add meat if you like.
We love these Mini Meatloaf Sandwiches with Red Pepper Pesto! Perfect for munching in front of the TV.
This recipe for Steak Fajitas with Drunken Peppers is a personal favourite of mine! It’s great cooked indoors or on the grill.
Toodles and smoochies! xx