This pasta dish is a very nice meal. It is quick and simple to make and I usually have all of the ingredients in my pantry. You can be creative and add shredded chicken or shrimp to the dish, if you prefer.
I love the combination of tomatoes and roasted peppers. Don’t you?
If you are looking for a simple and tasty weeknight meal, make this delicious Pasta with Creamy Roasted Peppers and Tomatoes, with a salad on the side. Your family is going to love it!
- 1 pound dried shells or favorite pasta
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/3 cup chopped onion
- 2 garlic cloves, minced
- 1(28oz) can tomato sauce
- 2 roasted red bell peppers
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried oregano
- 1/2 teaspoon fresh thyme
- Pinch red pepper flakes (optional)
- Salt and pepper
- 1 cup parmesan cheese
Bring a large pot of water to a boil over high heat.
In a large saucepan over medium heat, melt the butter with the olive oil. Add the onions, garlic and thyme and sauté until softened, about 3 minutes.
Place the tomato sauce, roated peppers, chicken or vegetable broth in the blender and blend until smooth.
Add the tomato mixture to the sauce pan and cook, stirring frequently, about 5 minutes. Season with salt and pepper.
Add the heavy cream, oregano, parmesan cheese and cook for about 5 minutes more. Stir and add red pepper flakes.
Meanwhile, add 2 tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
Drain the pasta and add to the sauce. Warm briefly over low heat to blend the flavors and serve.