6-Pepper Pasta
- Level: Easy
- Yield: 4 to 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 721
- Total Fat
- 36
- Saturated Fat
- 15
- Carbohydrates
- 79
- Dietary Fiber
- 9
- Sugar
- 16
- Protein
- 23
- Cholesterol
- 62
- Sodium
- 1042
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
1 pound spaghetti
3 ounces roasted red peppers
2 Calabrian chiles, packed in oil
3 tablespoons tomato paste
2 tablespoons sherry vinegar
2 cloves garlic
1/4 cup plus 2 tablespoons olive oil
Freshly ground black pepper
12 mini sweet peppers, thinly sliced
1 Fresno chile pepper, seeds and white ribs removed, pepper thinly sliced
1 cup heavy cream
1 cup grated Parmesan
1/4 teaspoon red pepper flakes
Chopped fresh parsley, for garnish
Directions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Meanwhile, combine the roasted red peppers, Calabrian chiles, tomato paste, sherry vinegar, garlic, 1/4 cup oil, 1 teaspoon kosher salt and a generous amount of black pepper in a blender and blend until smooth. Set aside.
- Add the remaining 2 tablespoons oil to a separate large pot and heat over medium-high heat. Add the mini sweet peppers and Fresno chile pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the red pepper sauce in the blender to the pot.
- Pour the reserved cooking water into the empty blender, swirl it a few times, then pour the water into the pot. Bring the sauce to a simmer and cook, stirring occasionally, 2 to 3 minutes. Pour in the heavy cream and stir until well combined. Add the cooked spaghetti, Parmesan, 1 teaspoon salt and a few grinds of black pepper and toss until the Parmesan melts. Transfer the pasta to a serving bowl and sprinkle with the red pepper flakes. Garnish with parsley.