Creamy Roasted Red Pepper Sauce Pasta
This is the hands-down one of the best and the simplest sauce I've ever made. Perfectly creamy, full of flavor, and utterly delicious.
Servings: 4
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 jar roasted red peppers (400 grams, 16 oz) drained and chopped
- 250 ml chicken or vegetable stock (1 cup)
- 150 grams crumbled feta cheese (1 1/4 cup)
- 500 grams spaghetti or tagliatelle (around 16 oz package)
- salt and pepper to taste
- a handful of basil leaves chopped, divided
Instructions
- Heat the oil in a heavy skillet over medium-high heat.
- Saute onion until soft, about 5-7 minutes.
- Add garlic and cook until fragrant, around 30 seconds.
- Add chopped roasted peppers and half of the chopped basil leaves and saute for 5 minutes. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds.
- Cook pasta according to package directions. Toss pasta with sauce, season with salt and pepper, to taste.
- Sprinkle with remaining feta cheese and chopped basil leaves.
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