Red Pepper Sauce Pasta Recipe
- 1 lb of spaghetti
- 4 red bell peppers
- 2-3 Tbsp olive oil
- 4 shallots, finely chopped
- 6 cloves garlic, finely chopped
- 1 tsp each Sea salt and ground black pepper
- 1½ cups Coconut Milk
- 1 tsp red pepper flake
- ⅛ cup Parmesan cheese
- ⅛ cup Mozzarella cheese
- Finely chopped fresh parsley for garnish
- Put the gas burners on the stovetop on high heat.
- Roast the red peppers on each side.
- Place in a plastic baggy for 20 minutes.
- Remove and peel away the charred skin. Seed the pepper and take off the stems. Set aside.
- Cook pasta according to package instructions and drain and set aside.
- While the red peppers are roasting, heat a large skillet over medium.
- Add in 2 – 3 tablespoons olive oil.
- Add the shallots and sauté with the garlic until softened – about 4-5 minutes.
- Season with salt and pepper and stir. Remove from heat and set aside.
- Transfer the sautéed shallot and garlic to blender with the roasted peppers, coconut milk, red pepper flakes.
- Check for seasoning and add more salt, pepper, or red pepper flake, if needed.
- Once blended, place the sauce back in the skillet over medium heat to thicken. Add the parmesan. Continue to simmer on low heat.
- When the sauce has been simmered for a good 10 minutes or so, add noodles.
- Toss to coat.
- Serve by topping with the mozzarella, parmesan, and fresh chopped parsley.
Recipe by SoFabFood at https://sofabfood.com/red-pepper-sauce-pasta-recipe/
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