Spicy Roasted Red Pepper Pasta
Recipe credits for this one to Carolina Gelen
INGREDIENTS
4 servings pasta of choice
2 shallots, chopped
3 garlic cloves, chopped
1 teaspoon chile flakes
1/4 teaspoon cayenne, optional
1 teaspoon black peppercorns, roughly crushed
4 anchovies, optional
1 handful fresh basil
1 x 16 oz (454 g) jar of roasted red peppers, drained and rinsed
1/2 cup heavy cream
2/3 cup finely grated Parmesan cheese, optional
1/4 cup pasta water, plus more as needed
Extra-virgin olive oil
Kosher salt, to taste
SUBSTITUTIONS FOR:
shallots: yellow or red onion
anchovies: a splash of soy sauce, or skip adding them
fresh basil: 2 teaspoons dried basil
heavy cream: full-fat coconut milk, non-dairy milk or 1/3 cup pasta water
Parmesan cheese: nutritional yeast, or just skip adding cheese
extra-virgin olive oil: any other oil of choice (avocado, grape seed, etc.)
INSTRUCTIONS
Heat 3 tablespoons of extra-virgin olive oil in a pan on medium heat. Sauté the shallots for 4 minutes, mixing them with a wooden spoon or spatula, until translucent and soft. Toss in the anchovies, garlic, cayenne, black pepper, chile flakes and cook for 2 minutes.
Add the basil, roasted pepper and cook for 3 minutes, mixing occasionally. Add everything to a blender, or food processor, then set it aside to cool for a few minutes. Pour over 1/2 cup heavy cream and 2 tablespoons extra-virgin olive oil.
In the meantime, prepare a pot of boiling hot water for the pasta. Season with a big pinch of salt and boil the pasta 4 minutes less than what the instructions on the packaging call for.
Carefully blend the red pepper sauce until smooth. If you are using a regular blender, make sure to remove the plug from the top of the lid to allow the steam to escape.
Pour the red pepper sauce back in the pan, and simmer for 1 to 2 minutes. Add the grated Parmesan cheese, 1/4 cup pasta water, and undercooked pasta.
Simmer the pasta for 2 to 3 minutes, then season with more salt to taste.
Serve right away.
Oooo mama, roast them peppers