This is one of Liam’s favorite meals to eat and help us make in the kitchen. He loves a bowl of roasted red pepper pasta and we love it, too! Why do we love it so much? It’s easy to make, delicious, and when you’re bored of tomato-based sauce, this spices things up.
To be honest, I was hesitant to make this. I love red peppers, however, the idea of them being a sauce, gave me pause. What would it taste like? I was afraid of that red-peppery after taste. But have no fear! This is Liam approved (SUPER DUPER PICKY) and dad approved (could eat the same thing for dinner every single day).
Roasted Red Pepper Pasta
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Looking for the recipe? You’re going to have to buy Ayesha Curry’s cookbook The Full Plate. It’s not only worth it for this recipe, but every single page has something delicious.
Here’s how easy it is to make. The sauce is made up of sautéed shallots and garlic, roasted red peppers, sugar, sugar, salt, pink pepper*, heavy cream, and lemon juice. *We can’t find pink pepper/peppercorns, so we haven’t been using them. Not sure what this sauce tastes like with pink pepper. One day we’ll find out, haha.
This all goes into a blender until it’s smooth. Once your pasta is cooked, toss it in the sauce and serve with grated cheese and chopped parsley. Roasted red pepper pasta doesn’t even take thirty minutes to make. We’re talking time to boil water for the pasta, cook the pasta, sauté some of the ingredients and blend the sauce. It’s worth it just to have these ingredients on hand for when you get home late, but you still need to make dinner.
One day we’ll trust Liam to do this for us, but until then, he’s still four years old and needs our supervision.
