I think you’ll be pleasantly surprised at how easy this recipe is to throw together. it tastes amazing and it’s filling. Your family will think you spent all day slaving over this one. I love the nutty flavor of this recipe. It’s fantastic! Believe it or not, I don’t prefer the freshly shredded parm cheese but the grated stuff that comes in the green can. It’s just so ding dang good!
Who’s gonna make this masterpiece with me?
Ingredients
12 ounces, weight Barilla Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Land O Lakes Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or College Inn Chicken Broth
1/2 teaspoon Morton Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Borden Heavy Cream (more To Taste)
1/2 cup Kraft Parmesan Shavings (more For Serving)
Finely Minced Parsley
Handful of sliced, black olives
Chopped Fresh Basil (if You Have It!)
Instructions
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
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Quick Tip: Serve this pasta dish with a green salad and garlic bread.
