I promise this is the fourth red-food post in a row, and there’s a good reason for it.
As someone who claims to dislike tomato sauce, I’ve reached my limit. Tomatoes, sauces, chilis—I’ve had enough. I currently have two giant tubs of chili in the freezer, and I’m hoping they remain edible for the next two years. They’re enormous, and I’m tempted to toss them out. I truly can’t imagine eating another bowl of chili, no matter how tasty it might be.
Still, I made a pasta dish last week that I’ve been eager to share. It’s simple and just right for a Monday when you wish it were already Friday.
I won’t be snacking on raw peppers any time soon, but roasted peppers on pizza or pasta are something I love. Roasting them at home is easy—if I can do it, so can you. I’m not a professional chef; I just enjoy cooking and sharing what works.
Our recent obsession has been roasted red peppers. It started when my husband entered a sandwich phase—triple meat, three kinds of jarred peppers, spicy mustard, and two cheeses. He would use nearly a whole jar of roasted red peppers for a single sandwich. Most jars are misleadingly small, often containing only one whole pepper, so we began roasting peppers ourselves instead.
I also started layering slices of fontina with roasted peppers on buttered toast—simple and delicious—so buying multiple jars at once seemed excessive. Roasting peppers under the broiler until charred, then sealing them in a bag to steam, is straightforward and reliable. I’m not fond of roasting over an open flame, so the oven method is my go-to.
This particular pasta dish is great for a couple of reasons: the sauce is not tomato-based, and it lightly coats the pasta rather than drowning it. I prefer my pasta with just enough sauce to bring the flavors together—I reserve heavier, creamier sauces like Alfredo for other nights. If you enjoy a lot of sauce, double the sauce recipe for the same amount of pasta. Note that this sauce packs garlic and spice, so you might want to consider that before any close encounters after dinner.
Roasted Red Pepper Penne
serves 4
Ingredients:
- 2 large red peppers
- 3 cloves garlic
- 1/3 cup Parmesan cheese
- 4–5 basil leaves, torn
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4–5 tablespoons olive oil (I used a garlic-infused oil)
- 2 cups dry whole wheat penne
- 1/2 yellow onion, chopped
- 2 thin-sliced boneless, skinless chicken breasts
- Salt and pepper for seasoning the chicken
Method:
To roast the peppers: remove cores and seeds, slice into pieces, and place on a baking sheet. Preheat the broiler and broil peppers skin-side up until the skins are fully charred; timing will depend on your oven, so check every couple of minutes. Remove the peppers and, using tongs, transfer them to a sealed zip-top bag to steam for 20–30 minutes.
While the peppers steam, pat the chicken dry and season with salt and pepper. Heat a skillet over medium-high heat with 1 tablespoon olive oil and brown the chicken 4–5 minutes per side, until cooked through. Remove the chicken to cool, then add 1 tablespoon olive oil to the same skillet with the onions and a pinch of salt. Sauté over medium-low heat until the onions soften and begin to caramelize. Slice the chicken into pieces.
Cook the pasta according to package directions.
When the peppers have steamed, peel off and discard the skins (a little char left on is fine). In a food processor, combine the peppers, garlic, Parmesan, basil, salt, and pepper. Blend until smooth, then stream in 3–4 tablespoons of olive oil to bring the sauce together.
In a large bowl, toss the cooked penne with the chicken and caramelized onions. Add the roasted red pepper sauce and mix thoroughly so the pasta is evenly coated. Serve with extra Parmesan and a few basil leaves.
After all that, I could really use a cookie.