Description
| Prep time: 5 min. | Cook time: 15 min. | Total time: 20 min. | Serves: 4 |
Ingredients
Scale
- 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
- 1/4 cup tomato paste
- 1/2 – 1 cup chicken broth
- salt and pepper to taste
- 2 tablespoons milk
- 1/4 cup basil, chopped
- 1/4 cup parmesan cheese, grated
Instructions
- 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 1/2 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.
