Recipe: Tasty Spaghetti with Fire Roasted Pepper

Recipe: Tasty Spaghetti with Fire Roasted Pepper Delicious, fresh and tasty.

Spaghetti with Fire Roasted Pepper. Switch up your usual pasta and tomato sauce with this flavorful dish! This creamy rigatoni with fire-roasted red peppers makes a quick and delicious weeknight dinner. The peppers add an irresistible smoky taste to the creamy sauce.

Cook spaghetti according to package directions.

Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper.

While processing, gradually add oil in a steady stream.

You can have Spaghetti with Fire Roasted Pepper using 23 ingredients and 7 steps. Here is how you cook that.

Ingredients of Spaghetti with Fire Roasted Pepper

1. You need of Sauce———————–.

2. You need 1 of whole pablano pepper.

3. It’s 1/2 cup of chopped ripe black olives.

4. Prepare 1 pint of crushed tomatoes.

5. It’s 1/2 cup of water.

6. You need 1 tablespoon of tomato paste.

7. Prepare 1 tablespoon of sugar.

8. Prepare 1/2 teaspoon of ground black pepper.

9. It’s 1/2 cup of Italian sausage.

10. You need 1-1/2 teaspoon of red wine vinegar.

11. It’s 1 pound of ground beef 75 /25.

12. You need 1 teaspoon of kosher salt more if needed to taste.

13. It’s 1 teaspoon of granulated garlic powder.

14. Prepare 1 of large onion chopped.

15. Prepare of Pasta———————————.

16. It’s 4 quarts of water.

17. You need 1 tablespoon of kosher salt.

18. It’s 2 tablespoons of extra Virgin olive oil.

19. Prepare 1 pound of Linguine pasta.

20. Prepare 1-1/2 tablespoons of extra Virgin olive oil coating cooked pasta.

21. Prepare 2 tablespoons of chopped parsley cooked pasta.

22. You need of Topping——————————-.

23. It’s To taste of grated parmesan cheese.

Transfer to a small saucepan; bring to a boil.

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.

Spaghetti with Fire Roasted Pepper instructions

1. Cook the pasta till your desired doneness with the water, 2 tablespoons extra Virgin olive oil, and 1 tablespoon salt. Drain and add olive oil and parsley..

2. Fire roast the pablano pepper on an open flame. When the skin is blackened and blistered put into a ziploc bag and seal to allow to steam the skin. Set aside for a bit..

3. After 10-15 minutes remove from the bag and take a spoon and scrape the skin off the pablano pepper. Then remove seeds and chop it up..

4. Add the meat to a pan with the olives and onions..

5. Finish Browning the meats, with the onions spices and add chopped pepper..

6. Cover and simmer for 15 minutes. Add the sugar, tomatoes ingredients. Let simmer for 20 minutes..

7. Serve with parmesan cheese on top, I hope you enjoy!!!.

Prepare pasta as directed on package.

Add pasta and remaining roasted tomatoes; toss to mix well.

Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired Roast red peppers, and then place in a Ziploc bag to allow to sweat.

Peel the charred skins from the peppers, then removed seeds.

Lightly toast pine nuts in a skillet.