It’s no secret that I’ve had a lot going on recently. One thing that doesn’t change when you’re super busy is the need to eat – to nourish your body and soul. With so much going on we often search for the easiest option – fast food, frozen meals, or maybe even a handful of something salty from the pantry. Even on my worst days I can handle this dish and what’s better is that it’s well balanced – vegetables, grain, a little bit of healthy oil and a dusting of parmesan cheese. Also, it will be on the table in less than 20 minutes, a total win in my book.
Red Pepper Skillet Pasta, adapted from Pioneer Woman
- 1 pound tagliatelle
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 16-ounce jar roasted red peppers, drained and roughly chopped
- ¼ cup tomato paste
- ½ - 1 cup chicken broth
- salt and pepper to taste
- 2 tablespoons milk
- ¼ cup basil, chopped
- ¼ cup parmesan cheese, grated
- In a large sauce pan, cook pasta according to package instructions. Drain and set aside.
- In a large cast iron skillet over medium heat, melt butter into oil and cook garlic and onion until fragrant and softened, stirring regularly.
- Pour in red peppers and sauté until warmed through.
- Transfer all items from skillet to a blender and blend with ½ cup chicken broth. Pulse until desired thickness is reached - I like a bit of texture to mine, not smooth and silky.
- Return pepper sauce to skillet and, over medium heat, add basil, milk, salt, pepper and half of the parmesan cheese. If sauce looks too thick add a little more broth. Add pasta to skillet and toss to coat.
- Top with remaining cheese and serve straight from skillet.