Two words that make pregnant Rachel happy.
This pasta is a great summer meal that is colorful, flavorful and easy to prepare. Even my dad, who doesn’t like red peppers, ate and enjoyed this pasta!
Angel Hair Pasta with Roasted Red Pepper Sauce
adapted from The Dinner Doctor
16 ounces angel hair pasta
1 tablespoons olive oil
1 cup chopped onion
1 large or 2 small cloves of garlic, sliced
one 12 to 13 ounce jar of roasted red peppers, about 1 1/2 cups–drained
1/2 cup half-and-half
pinch of cayenne pepper
fresh basil leaves to garnish
1. Bring a large pot of salted water to a boil over high heat. Cook pasta as directed on the package.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add onion and garlic, reduce to medium and cook until the onions are softened and translucent. Stir occasionally. Place the cooked onion and garlic, drained red peppers, half-and-half and cayenne in a food processor or blender and purée until smooth.
3. Drain the pasta, return to pan, pour sauce over. Stir to coat the pasta with sauce. Serve with torn basil leaves.
Verdict: I loved this. Loved the subtle bite that the cayenne gave, loved the flavor of the sauce, and loved the freshness of the basil.
Husband’s take: This would by no means constitute a meal for him, but he enjoyed the pasta as a side dish.
Changes I would make: None. Might use whole wheat pasta next time, but that’s what I usually use. Use whichever you prefer.
Difficulty: So easy and SO quick!
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