BROKEN PALATE Jamie Oliver's New Book Celebrates Simplicity
This creamy roasted red pepper pasta is a quick and hearty comfort dish bursting with smoky, rich flavor, made easy with basic ingredients and pressure cooker ease.
Equipment
- 1 Skillet For sautéing sauce ingredients
- 1 Blender or immersion blender To puree sauce
- 1 Large pot To cook pasta
Ingredients
Main Ingredients
- 12 oz Jarred roasted red peppers drained
- 2 tablespoons Olive oil
- 2 cloves Garlic minced
- 1 Small onion finely chopped
- ½ teaspoon Chili flakes
- ½ cup Heavy cream
- 12 oz Pasta penne or rigatoni recommended
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
Instructions
- Bring a large pot of salted water to boil for your pasta. Cook the pasta according to the package instructions till it’s just right. Drain it and set it aside while you work on the sauce.
- While pasta cooks, heat up olive oil in a skillet over medium heat. Toss in the chopped onion and minced garlic. Sauté ’em till they’re soft, smell fragrant, usually about five minutes or so.
- Stir in the chili flakes and jarred roasted red peppers. Keep cooking for about two more minutes.
- Move the pepper mixture to a blender or use an immersion blender right in the skillet. Puree it till everything’s smooth and creamy.
- Return the sauce mix back to the skillet and stir in the heavy cream. Season with salt and pepper. Let it simmer gently for about five minutes.
- Toss your cooked pasta in the sauce, coat it real good. When everything’s covered and steaming hot, dish it up.
- Garnish with fresh basil leaves and a good sprinkle of Parmesan cheese. Grab a fork and enjoy!
Notes
Drain peppers well before blending. Store leftovers in airtight containers. Reheat gently to retain creaminess. Garnish with fresh basil and Parmesan for a perfect finish.