Linguine with Roasted Red Pepper Sauce

• 8 oz linguine
• 2 cups roasted red peppers (jarred or fresh)
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Preheat oven to 400°F. If using fresh red peppers, roast them until skins are blistered, then peel and roughly chop.
2. 2 In a blender or food processor, combine roasted red peppers, garlic, olive oil, tomato paste, smoked paprika, red pepper flakes, salt, and pepper. Blend until smooth.
3. 3 Transfer the sauce to a saucepan and heat over medium heat. Stir in chicken broth and simmer for 10 minutes.
4. 4 Meanwhile, cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
5. 5 Toss cooked linguine with the roasted red pepper sauce. Add pasta water as needed to reach desired consistency.
6. 6 Stir in fresh basil. Serve immediately with Parmesan cheese on the side, if desired.

Nutrition

Tips

• For a richer sauce, add a splash of cream or a handful of nuts like almonds or walnuts.
• Make ahead: Prepare the sauce up to 2 days in advance and reheat gently before tossing with pasta.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.

Serving Suggestions

• Pair with a crisp green salad and crusty bread.
• Add grilled shrimp or chicken for extra protein.

FAQ