Redhotpasta Recipes

QUICK AND EASY ROASTED RED PEPPER PASTA

Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

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.

RED HOT AND BOTHERED

Red Hot and Bothered image

This recipe was designed for Black Market Liquor Bar in Los Angeles about 10 years ago.

Provided by Antonia Lofaso

Categories beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 6

Ingredients

2 strawberries, quartered
1 1/2 ounces jalapeno-infused vodka
1 ounce blood orange juice, plus 1/2 slice blood orange
1/4 ounce agave nectar
1 fresh mint sprig
Chilled ginger beer, such as Regatta, for topping

Steps:

Muddle the strawberries, vodka, blood orange juice, agave and mint in a cocktail shaker. Add ice and shake vigorously until chilled. Strain into an ice-filled old fashioned glass. Add a splash of ginger beer and garnish with the blood orange slice.

RED-HOT TOMATO SAUCE

Red-Hot Tomato Sauce image

Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, thinly sliced
One 28-ounce can crushed tomatoes
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes, or to taste
1 cup loosely packed fresh basil, cut into chiffonade

Steps:

Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3 to 4 minutes. Add garlic, and cook, stirring another minute.
Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 cups cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving.

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