Quick Flavorful Red Pepper Pasta Food

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

RED PEPPER LINGUINE

Steps:

• Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
• Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.

ROASTED RED PEPPER PASTA SAUCE

Steps:

• Preheat the oven at 400 deg F/ 200 deg C.
• Brush 1 tablespoon oil with peppers, onion, and garlic.
• Sprinkle some salt and coat it will.
• Bake in the middle rack for 20 minutes or until the peppers form black blisters on top.
• Once done take it out of the oven and cover it with a dishcloth.
• This helps to peel off the skin of the peppers easily.
• So once the peppers are lukewarm enough to handle peel off the skin.
• Add these roasted veggies to a food processor or a blender along with the fire-roasted tomatoes, fresh parsley, dried herb blend, chili flakes, salt, and pepper.
• Blend until it resembles a puree
• Taste and adjust seasoning if needed.
• Cook the pasta in enough water as directed on the package.
• Cook until al dente. Do not overcook.
• Just before mealtime, heat up oil in a pan, add the sauce and cook for a minute.
• Add in the pasta and parmesan cheese.
• Serve warm with an extra sprinkle of cheese and chopped herbs.

QUICK AND EASY ROASTED RED PEPPER PASTA

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.

PASTA, ONIONS AND PEPPERS.

Steps:

• Boil water in a large pan, add pasta, return to boil and turn off the heat, leave for 15 minutes (it really does work!).
• While you are awaiting for the pasta heat a wok or a frying pan and add the oil and.
• Fry onions'till the're"limp", add the butter.
• Stir-fry until the onions have gone golden.
• Add green peppers and stir-fry for 2 minutes.
• Add red peppers and fry for another 2 minutes (I like crispy peppers, if you like yours limp the use more time and add the peppers earlier in the cooking).
• Add basil and pine nuts.
• Remove from heat.
• Test the pasta to see if its done, if its not then boil the water up again and it will be.
• Strain pasta and add to the vegetables, mix and serve.
• Sprinkle with parmesan cheese.
• Use parmesano Reggiano for top quality taste.

QUICK AND TASTY CHORIZO PASTA

Steps:

• Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
• Add the chorizo and tinned tomatoes; simmer for 5 minutes
• Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
• Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
• Stir in the cream and cook for 5 minutes, stirring on a regular basis
• Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
• Garnish with chopped basil, grated parmesan cheese and black pepper.
• Serve with garlic bread.

DEB'S QUICK & TASTY GOULASH OAMC

Steps:

• Boil a quart of water with 1 t salt. Add pasta and boil until tender. Drain (do not rinse).
• While water is warming up for pasta, brown 1 pound of ground beef until 1/2 pink. While beef is browning, cut up peppers, onion and garlic.
• Add onions and garlic. Cook, stirring, for 2 minutes.
• Add peppers and cook until beef is browned and peppers are tender.
• With your hands, break the can of whole tomatoes into thirds and add to mixture.
• Add remaining juice in can along with the tomato sauce, oregano, basil and corn.
• Boil for 5 minutes to reduce to a "sloppy joe" consistency. Add salt and pepper to taste.
• Finally throw in the pasta and enjoy ;).