Roasted Red Bell Pepper Creamy Pasta | A pasta recipe equal to five-star restaurants!

Want a dish that your family and friends think was prepared by a four-star chef?Show more

With ingredients that are available in every grocery store.

It’s so unique you’d expect it was prepared by one of the celebrity chefs.

In this recipe, we followed three of the key principles found in a fine-dining restaurant:

1. Proper and abundant use of seasoning...particularly salt
2. The multi-layering of fat...like olive oil, butter, and heavy cream.
3. And properly using heat...sometimes an excessive amount of it, and at times, none at all.

We also gave a solution for those that have a hard time digesting bell peppers, which also happens to be essential to the flavor of this dish.

Here’s the timeline if you want to jump to your TOPIC:
00:00 Introduction
00:24 List of Ingredients
00:46 Three of the Key Principles of Fine Cooking
01:20 Roasting Red Bell Peppers
02:47 Preparing the Onion, Garlic, and Seasoning for the Sauce Base
06:26 Lower the Heat and Introduce the Heavy Cream
07:08 Blend the Sauce...Care Should Be Taken in Doing This!
07:25 How to Cook the Pasta Properly
07:46 Finishing the Sauce with Its Final Ingredients
08:58 Plating the Pasta and Sprinkling generously with Pecorino Romano
09:33 Bon Appétit!

Here is the list of items that you’ll need to feed four to six adults:

List of Ingredients for Sauce

2 large or 3 medium size red bell peppers
1 large onion thinly sliced
1/2 extra virgin olive oil
2 teaspoons salt (Kosher preferably for sauce)
2 teaspoons crushed red pepper flake
1 teaspoons sriracha sauce
3 tablespoons tomato paste
3 tablespoons unsalted butter
3 to 4 large cloves fresh garlic (coarsely chopped)
1 pint heavy cream
1 cup grated pecorino romano cheese

Ingredients for the Pasta
1 pound pasta (with cavities and ridges
to grab and hold onto that rich pasta sauce)
4 quarts of water for pasta
1/2 cup salt for pasta water (Kosher preferably)

This is our general rule of thumb for salting pasta water:

Use two tablespoons of salt for every quarter of water...or one-half cup of salt per gallon of water.

And also remember, only add salt to boiling water. That way your pot won’t become pockmarked by the corrosive salt.

Here are a few more episodes that you may find useful:

Quick Cherry Tomato Slicing & Basil Chiffonade...a Really Fast Salad!
https://youtu.be/Axwu4oEpJAM

Getting the Most from Lemons!
https://youtu.be/mC40NBzCkTM

Poached Eggs...the Easiest, Quickest and Perfect Way!
https://youtu.be/Q8fGEhe3qOg

Tomato and Butter Pasta: A Simple but Savory Recipe!
https://youtu.be/Zbv-lUyxpQM

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Hope you enjoyed this episode.

Bon appetit.