Time 25m Number Of Ingredients 9 Steps:
Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes. Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered. Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy. Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.
Time 25m Number Of Ingredients 9 Steps:
Heat a large pot of salted water over high heat. When it’s boiling, cook the pasta according to package directions. Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in. Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again. Remove the pot from the heat. Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot. Add the parmesan cheese to the sauce and stir till it has melted. Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.
Time 45m Yield 6 servings. Number Of Ingredients 11 Steps:
Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted.
Yield 4 Number Of Ingredients 11 Steps:
Prepare rigatoni according to package directions. Drain and keep warm. While pasta is cooking, prepare the pepper pasta sauce. In a nonstick skillet, heat olive oil over medium-high. Cook the onion and garlic for 3-5 minutes, stirring often, or until lightly browned. Add Campbell’s Roasted Red Pepper and Tomato Soup, milk, cream, and pepper (optional); gently whisk until smooth and simmering. Reduce heat, simmer 2-3 minutes or until sauce has thickened slightly. Stir Parmesan and fresh basil, parsley, and oregano into pasta sauce. Toss sauce with hot pasta and serve with more Parmesan cheese, if desired.
More about “beefy red pepper pasta recipes”
Time 16m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes. Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to. Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
