Indulge in a symphony of flavors with our delectable Roasted Red Pepper Pasta! This recipe combines the smoky sweetness of roasted red peppers with the creamy richness of Parmesan cheese and a hint of garlic for a mouthwatering pasta experience. Roasting the peppers intensifies their flavor, creating a sauce that's velvety, vibrant, and utterly irresistible. Toss it with your favorite pasta, garnish with fresh basil, and savor every bite of this easy-to-make, restaurant-quality dish that will leave your taste buds singing. Whether it's a weeknight dinner or a special occasion, this Roasted Red Pepper Pasta will elevate any mealtime moment.
One-Pot Roasted Red Pepper Pasta with Toasted Breadcrumbs
Total Time 1 hr 30 min
Prep 15 min
Cook 1 hr 15 min
Serves 4
Ingredients
4 medium Red bell peppers
1 small Uncooked onion
4 cloves Garlic clove
¼ tsp Crushed red pepper flakes
½ tsp Dried basil
½ tsp Dried oregano
½ tsp Table salt
¼ tsp Black pepper
⅛ tsp Freshly grated nutmeg
⅛ tsp Smoked paprika
2 Tbsp Olive oil
4 Tbsp Canned unsalted tomato paste
⅓ cup Basil, plus more for garnish (optional)
13½ fl oz Reduced fat coconut milk
3½ cups Store-bought chicken stock (or vegetable stock)
1 pound Uncooked rigatoni
¼ cup Seasoned breadcrumbs
1½ tsp Olive oil
½ cup Grated Parmigiano-Reggiano
Instructions
Preheat oven to 450°F. Arrange the red peppers on a small baking sheet. Roast 40 to 50 minutes, until blackened all over, turning over halfway through. Remove from the oven.
Meanwhile, finely chop the onion and garlic. When the red peppers are cool enough to handle, remove skin and seeds.
Heat a large deep skillet or Dutch oven on medium. Add 2 tbsp olive oil. Add the onion and cook 4 to 5 minutes, until translucent, stirring occasionally. Stir in the garlic, crushed red pepper, dried basil, dried oregano, salt, pepper, nutmeg, and smoked paprika. Cook 1 minute, stirring.
Add the tomato paste. Cook until paste turns a dark red, about 3 minutes, stirring often. Reduce heat to low. Add the peeled red peppers, fresh basil, coconut milk, and 3 cups of chicken stock.
With an immersion blender, puree contents of skillet until smooth. Increase heat to medium and heat to a boil. Stir in the pasta. Simmer 10 to 15 minutes, until pasta is cooked, stirring occasionally. If sauce seems thick partway through cooking, add remaining 1/2 cup chicken stock.
While the pasta cooks, add breadcrumbs and 1 1/2 tsp olive oil to a small pot. Cook on medium 3 to 4 minutes, or until crumbs are golden brown, stirring often.
Divide cooked pasta among 4 plates. Top with the toasted breadcrumbs and Parmigiano. Garnish with basil, if desired.
