Roasted Red Pepper Pasta | Food Creations for You

Food Creations for You

Name: Roasted Red Pepper Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Hot House Red Bell Peppers; Cebollitas Bunch; Elephant Garlic; Filthy Olive Brine; McCormick Grill Mates Garlic & Crushed Herbs Seasoning; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; DeLallo No.92 Cut Orecchiette Orecchiette 16 oz; Hawaiian Brand Sausage Co Mild Portuguese Brand Sausage; Ménage à Trois Sultry Red Wine; SIGNATURE SELECTS Tomoto Paste, Product; Kitchen Basics Chicken Bone Broth; El Guapo Garlic Powder; McCormick Gourmet™ Organic Onion Powder; Morton & Bassett Spices Red Chili, Flakes; El Guapo® Dried Sweet Basil Flakes; Cake Mate Sugar, Blue; Near East Couscous Mix, Parmesan,; Lucerne Table Cream, Light; Land O Lakes Butter, with Olive Oil & Sea Salt; Little Bear Curly Parsley

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Roasted Red Pepper Pasta

Serves 420 mins prep30 mins cook

A delicious pasta dish featuring roasted red bell peppers, garlic, and sausage, blended into a creamy sauce that's perfect for any dinner. This recipe combines bold flavors with easy preparation, making it a fantastic choice for pasta lovers.

0 servings

What you need

red bell pepper

onion

garlic

lite olive oil

McCormick Grill Mates Garlic & Crushed Herbs Seasoning

grill seasoning

salt

pepper

DeLallo No.92 Cut Orecchiette Orecchiette 16 oz

oz orecchiette pasta

oz sausage

cup red wine

oz tomato paste

cup chicken broth

tsp garlic powder

tsp onion powder

Morton & Bassett Spices Red Chili, Flakes

tsp red chili flakes

tsp dried basil

tsp sugar

cup parmesan

cup heavy cream

butter

parsley

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Instructions

1: Roast red bell peppers, onions, and garlic covered in olive oil, salt, and Tuscan grill seasoning at 425°F for 25 minutes.

2: Once cooled, peel the skins off the peppers.

3: Blend the roasted veggies together in a blender.

4: Boil the pasta in generously salted water until al dente, reserving an eighth of a cup of pasta water.

5: Once the roasted veggies have cooled, add them to a blender with garlic cloves, onion, and reserved pasta water; blend until smooth.

6: In a pan, heat oil and render the sliced sausage for 2-3 minutes until golden brown.

7: Add hot Calabrese peppers and deglaze the pan with red wine, stirring off the brown bits.

8: Add blended veggies and seasonings, then stir in tomato paste and chicken broth, cover, and simmer for 20-30 minutes to reduce.

9: Once thickened, add the cream and Parmesan, then toss in the pasta.

10: Allow to warm and finish with chopped parsley.

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