Roasted Red Pepper & Chipotle Pasta

My goodness gracious is this really fucking good. Smoky, spicy, creamy, a little bright, and just very savory and delicious. It's essentially aspects of Mexican and Italian cuisine mashed together into a perfect lovechild. I changed the recipe a bit by reducing the pasta and adding protein and it was amazing!

I modified the ingredients and simplified the steps, but the original recipe is here: https://www.cravingsofalunatic.com/roasted-red-pepper-angel-hair-pasta

The recipe is here, and pictures of the process are below.

Ingredients:

• 10 oz. dried pasta

• 12 oz. vegetarian Italian "sausage" or real Italian sausage (optional)

• 2 tablespoons butter

• 1/2 white or yellow onion, finely diced (about 3/4 to 1 cup)

• 2 shallots, finely diced

• 12 oz. jar roasted red peppers, drained and diced

• 2 cloves garlic minced

• 1 chipotle pepper in adobo sauce, chopped into small pieces

• 1 Tbsp. sauce from the chipotle pepper can

• 2 Tbsp. tomato paste

• 2 Tbsp. dried parsley

• 1 Tbsp. dried basil

• 1/2 tsp. red pepper flakes (optional)

• 1/2 tsp. salt

• 1/4 tsp. white pepper (or black pepper)

• 1/2 tsp. paprika

• 1 cup heavy cream

• 1 cup milk

Note: If not using a protein/meat, then use 16 oz. dried pasta

Directions:

A quick run through: I cooked my pasta while cooking the sauce and I also cooked the vegetarian meat in a separate pan (although you can cook it with the sauce while you fry the onions). Then I added the noodles and protein to the sauce when it was done.

1. Chop all the vegetables and peppers before starting.

2. Fill a pot with water for the pasta. When the water boils add about 2 tsp. salt and the pasta. Cook per package instructions. Drain and set aside.

3. You can make the sauce while the pasta boils.

4. On medium heat melt the butter in a large skillet/pan. Add onions and shallots and stir and cook 5-10 minutes, or until translucent but browning on the edges.

5. Add in the roasted peppers and cook about 2-4 minutes, stirring regularly.

6. Add the 2 cloves minced garlic, chipotle pepper and 1 Tbsp. chipotle sauce, and 2 Tbsp. tomato paste and cook 2 minutes, stirring constantly.

7. Add the 1/2 tsp. paprika, 1/2 tsp. red pepper flakes, 1/2 tsp. salt, 1/4 tsp. black pepper, 2 Tbsp. dried parsley, and 1 Tbsp. of basil. Mix in and cook for about 30-60 seconds.

8. Turn the heat to low. Mix in 1 cup of cream and 1/2 cup of milk thoroughly.

9. Then add in the meat and pasta noodles to the sauce, and mix in. If the sauce seems thick add up to 1/2 cup more milk. Keep on the heat until it heats through.

10. Serve!

11. 4-6 servings. Note: If reheating in the microwave or on the stovetop in a pan, try adding a little water or milk to the pasta to loosen it if it is too thick

All the ingredients I used (plus butter).

When making the sauce first start by frying the onion and shallot in butter.

After cooking for a few minutes.

Note: I was cookign the pasta and ground "meat" in separate pans while making the sauce.

Then add in the chopped roasted bell pepper and well cook for a while.

After cooking the peppers with the onions. Then we add the tomato paste, chipotle pepper and it's sauce, and garlic.

Once the sauce has cooked for a couple more minutes we can add the spices and mix in.

After mixing in the spices and cooking about 1 minute.

Then just mix in the cream and milk and the sauce is ready! It's beautiful and delicious!

The last step is to add in the pasta and protein and mix it in!

It's ready! I added milk until it was loose enough.