It’s no secret that I’ve had a lot going on. 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 feel good about it.
It’s well balanced – vegetables, grain, a little bit of healthy oil and a dusting of parmesan cheese; though you could easily add some chicken to this if you wanted more protein. Also, it can be on the table in less than 20 minutes, which is a total win in my book.
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
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.