Roasted Red Pepper Pasta

Name: Roasted Red Pepper Pasta
Total time: 2700 s
Yield: 6 People
Cuisine: American
Ingredients: 16 Oz. Spaghetti; 16 Oz. Jar Roasted Red Peppers; 1/2 Cup Butter; 1/2 Cup Flour; 1 Cup Milk; 3 Tbs. Cooking Oil; 3 Tbs. Olive Oil (For Sauce); 1 Onion; 3 Cloves Garlic; 1 Heaping Tbs. Consommé dissolved in 2 Cups Water OR 2 Cups Chicken Stock; 1 Can Rolled Anchovies; Salt & Pepper; Italian Seasonings; Parmesan Cheese; Parsley Flakes

Karl @knice1on1

Boston, USA

I saw a guy making a sauce with roasted red peppers a while back. I couldn’t find the video and I looked into it on google. Everyone was adding cream… which I had none of in the fridge. Really, I didn’t have any tomatoes but I had a bunch of pasta and a jar of red peppers… so I made due with what I had. It worked. I didn’t take as many pictures as I normally do, this was an afterthought. If you have questions, just ask.

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Ingredients

45 Minutes

6 People

16 Oz.Spaghetti
16 Oz.Jar Roasted Red Peppers
1/2 CupButter
1/2 CupFlour
1 CupMilk
3 Tbs.Cooking Oil
3 Tbs.Olive Oil (For Sauce)
1Onion
3 ClovesGarlic
1Heaping Tbs. Consommé dissolved in 2 Cups Water OR 2 Cups Chicken Stock
1 CanRolled Anchovies
Salt & Pepper
Italian Seasonings
Parmesan Cheese
Parsley Flakes

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Steps

45 Minutes

1

First things First. Salt pasta water and bring to a boil. Chop onions and garlic and sauté in cooking oil until they take on color. In a food processor, add roasted red peppers with liquid, the onion and garlic and 1/4 of the consommé mixture or stock. Set aside.
2

Make a roux. Add the butter (1 Stick) into a pan and melt over medium heat. Add in the flour while whisking. Continue to whisk for about five minutes after it becomes smooth. Slowly add in milk while whisking. After incorporated, add in the remaining 3/4 of consommé/stock while whisking. Finally, add in the roasted red pepper mixture.
3

Add salt, pepper, chili flakes and enough Italian seasonings so you can see it visibly in the sauce. Add in the olive oil and rolled anchovies along with the oil from the can. Cook sauce on medium low. Stir frequently to prevent the bottom from scorching.
4

After cooking the spaghetti to al dente, pick up with tongs and place directly into the sauce. Do not drain the pasta. Toss throughly to coat the pasta in the sauce. Reduce heat to low, cover and let it sit for 10 minutes. You’ll notice the pasta has absorbed a substantial amount of sauce.
5

Grate on Parmesan cheese and sprinkle with parsley flakes.