Name: Red Pepper Skillet Pasta
Ingredients: 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

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

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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.