Spicy Roasted Red Pepper Pasta
This roasted red pepper pasta features a creamy chili roasted red pepper sauce coating every inch of tender pasta with nutty Parmesan and green onions on top.
Servings 6 servings
Calories 434kcal
Ingredients
- 12 oz pasta
- 3 tablespoons unsalted butter
- 3 medium cloves garlic, minced
- 1-2 teaspoons red chili pepper flakes
- 1 tablespoon harissa paste
- 1 jar (16 oz) roasted red peppers, drained and diced into 1/4-inch cubes
- Grated Parmesan cheese, sliced green onions, and additional red pepper flakes for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta cooking water and drain pasta. Set aside for a moment.
- Melt butter in a large skillet over medium-high heat. Add garlic and red pepper flakes and let cook 1-2 minutes until fragrant. Add harissa paste and roasted red pepper and bring to a simmer.
- Transfer roasted red pepper mixture to a blender along with 3/4 cup pasta cooking water and blend until completely smooth. Season with salt and pepper to taste.
- Pour sauce back into skillet and add pasta. Toss over medium-high heat 2-3 minutes, adding additional pasta water as needed until sauce is creamy and clinging to pasta.
- Season pasta with salt and pepper to taste and garnish with Parmesan, green onions, and additional red pepper flakes. Serve warm and enjoy!
Notes
Storing Instructions
Store pasta in refrigerator up to 6 days.
Nutrition
Serving: 8 oz pasta | Calories: 434kcal | Carbohydrates: 72.9g | Protein: 12.8g | Fat: 10.2g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 107mg | Potassium: 145mg | Fiber: 0.8g | Sugar: 0.2g | Calcium: 12mg