09/02/2021
Red Pepper Pasta 🌶
This authentic Italian dish has a freezer friendly sauce, and it holds a bit of spice alongside creamy and salty.
Ingredients
⏺ 2 red peppers
⏺ 1 sweet yellow onion
⏺ 5 garlic cloves (sliced)
⏺ 1 1/2 cups heavy cream
⏺ 4 Calabrian peppers (remove seeds)
⏺ Olive Oil
⏺ 2 TB tomato paste
⏺ 1/2 cup Pecorino cheese
⏺ small pasta noodles
To Make:
➡️ roast the peppers by broiling in oven (rotating every 5 minutes). After, place in a bowl with plastic wrap for 20 minutes. The trapped heat steams the peppers. Remove skin, and all seeds, slice pepper. Set aside.
➡️ slice the onion and Calabrian peppers. Grate Pecorino cheese.
➡️ over medium/high heat, add a splash of olive oil. Cook the onions until translucent. Add the red peppers. Sprinkle with salt but not too much (the cheese is salty). Add garlic, Calabrian peppers, tomato paste,
and a small dash of red chili flakes (for a bit more spice). Heat for about 4 minutes, then add the cream. Stir until everything is heated. Remove from heat.
➡️ in a blender, blend on high until smooth. Set aside.
➡️ boil pasta. 3 minutes before pasta is at al dente, warm up half the sauce in a pan. It needs to be hot, but not bubbling. Remove pasta from water, and put directly into sauce. Add a splash of pasta water to the sauce.
Turn heat down to medium/low. Continue stirring for 2 minutes.
➡️ remove from heat. Add the cheese. Once combined, finish with a few spoons of the sauce on top and stir. ( Don’t skip this step.)
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