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One Pot Creamy Roasted Red Pepper Pasta: creamy roasted red pepper penne in a wide shallow white ceramic bowl, the pasta…

One Pot Creamy Roasted Red Pepper Pasta

A one-pot pasta in which the pasta cooks right in a sauce of jarred roasted red peppers and broth, so its starch thickens the sauce. It's sweet, a little smoky, and creamy without being heavy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
  • 1 jar roasted red peppers 12 ounces, drained and finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups low-sodium chicken or vegetable broth
  • 12 ounces penne or campanelle
  • 1/2 cup heavy cream
  • 3/4 cup Parmesan finely grated, plus more for serving
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 small handful fresh basil torn

Method
 

  1. Heat the olive oil and butter in a large pot over medium heat. Once the butter stops foaming, add the onion and a pinch of salt. Cook for 5 to 6 minutes, stirring now and then, until it's soft and translucent but not brown.
  2. Add the garlic and cook for 30 seconds, just until it smells fragrant. Don't walk away here, because burnt garlic tastes bitter and you can't fix it.
  3. Stir in the chopped peppers, tomato paste, smoked paprika and red pepper flakes. Cook for 2 minutes, pressing the tomato paste against the bottom of the pot. It should darken a shade and start to stick a little. That's flavor.
  4. Pour in the broth and scrape up anything stuck to the bottom. Turn the heat up to medium-high and bring it to a boil.
  5. Add the pasta, stir well, and push it down so most of it is under the liquid. Lower the heat to a steady simmer, cover with the lid slightly cracked, and cook for 12 to 14 minutes. Stir every 3 minutes or so. Pasta in a small amount of liquid likes to clump and stick to the bottom.
  6. Check the pasta about 2 minutes before the package time. It should be just tender, and most of the broth should be absorbed, leaving a loose sauce. If it looks dry and the pasta isn't done yet, add 1/4 cup more broth or water.
  7. Turn the heat to low. Stir in the cream, then the Parmesan a handful at a time, stirring until each handful melts before adding the next.
  8. Season with salt and black pepper. Let it sit off the heat for 2 minutes, since the sauce thickens as it rests. Top with basil and extra Parmesan.

Notes

Use a wide pot or Dutch oven that holds at least 5 quarts. Chop the peppers to about pea size and pat them dry after draining, because the jar brine can make the sauce sour. For a smooth sauce, use an immersion blender before adding the pasta. Use low-sodium broth, since the liquid reduces and Parmesan is salty. Pick a short pasta shape that cooks in 10 to 12 minutes. Grate the Parmesan from a block and add it over low heat, never at a boil. If the sauce is too thin, simmer it uncovered for 1 to 2 more minutes before adding the cream, then let it rest. Refrigerate leftovers in an airtight container within two hours. They keep for 3 to 4 days. Reheat with a splash of milk or broth. Freezing isn't recommended.