Indulge in a symphony of flavors with our delectable Roasted Red Pepper Pasta! This recipe combines the smoky sweetness of roasted red peppers with the creamy richness of Parmesan cheese and a hint of garlic for a mouthwatering pasta experience. Roasting the peppers intensifies their flavor, creating a sauce that's velvety, vibrant, and utterly irresistible. Toss it with your favorite pasta, garnish with fresh basil, and savor every bite of this easy-to-make, restaurant-quality dish that will leave your taste buds singing. Whether it's a weeknight dinner or a special occasion, this Roasted Red Pepper Pasta will elevate any mealtime moment.

One-Pot Roasted Red Pepper Pasta with Toasted Breadcrumbs

Total Time 1 hr 30 min

Prep 15 min

Cook 1 hr 15 min

Serves 4

Ingredients

4 medium Red bell peppers

1 small Uncooked onion

4 cloves Garlic clove

¼ tsp Crushed red pepper flakes

½ tsp Dried basil

½ tsp Dried oregano

½ tsp Table salt

¼ tsp Black pepper

⅛ tsp Freshly grated nutmeg

⅛ tsp Smoked paprika

2 Tbsp Olive oil

4 Tbsp Canned unsalted tomato paste

⅓ cup Basil, plus more for garnish (optional)

13½ fl oz Reduced fat coconut milk

3½ cups Store-bought chicken stock (or vegetable stock)

1 pound Uncooked rigatoni

¼ cup Seasoned breadcrumbs

1½ tsp Olive oil

½ cup Grated Parmigiano-Reggiano

Instructions

• Preheat oven to 450°F. Arrange the red peppers on a small baking sheet. Roast 40 to 50 minutes, until blackened all over, turning over halfway through. Remove from the oven.

• Meanwhile, finely chop the onion and garlic. When the red peppers are cool enough to handle, remove skin and seeds.

• Heat a large deep skillet or Dutch oven on medium. Add 2 tbsp olive oil. Add the onion and cook 4 to 5 minutes, until translucent, stirring occasionally. Stir in the garlic, crushed red pepper, dried basil, dried oregano, salt, pepper, nutmeg, and smoked paprika. Cook 1 minute, stirring.

• Add the tomato paste. Cook until paste turns a dark red, about 3 minutes, stirring often. Reduce heat to low. Add the peeled red peppers, fresh basil, coconut milk, and 3 cups of chicken stock.

• With an immersion blender, puree contents of skillet until smooth. Increase heat to medium and heat to a boil. Stir in the pasta. Simmer 10 to 15 minutes, until pasta is cooked, stirring occasionally. If sauce seems thick partway through cooking, add remaining 1/2 cup chicken stock.

• While the pasta cooks, add breadcrumbs and 1 1/2 tsp olive oil to a small pot. Cook on medium 3 to 4 minutes, or until crumbs are golden brown, stirring often.

• Divide cooked pasta among 4 plates. Top with the toasted breadcrumbs and Parmigiano. Garnish with basil, if desired.