12 oz. pasta of your choice
4 Tbsp. Butter Olive Oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5oz.) Roasted Red Peppers, drained and roughly chopped
1 c. vegetable or chicken broth
1/2 tsp. salt, more to taste
freshly ground black pepper
1/2 c. heavy cream (more to taste)
1/2 c. Parmesan shavings (more for serving)
Finely minced parsley
Tuscan Herb Olive Oil
Cook pasta in salted water according to package directions. Drizzle 2 tablespoons butter olive oil in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). Heat the other 2 tablespoon butter olive oil in the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to. Drain the pasta and add it to the skillet. Add Parmesan and parsley and Tuscan olive oil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Tested in Pasta Cooking Class
