Cavatappi with Roasted Red Pepper Sauce

  • 1 15 oz. jar of roasted red peppers
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 1 C. heavy cream
  • 1/2 red pepper flakes (optional)
  • flat leaf parsley, finely minced
  • fresh parmesan, shaved
  • 1 lb. cavatappi pasta
  • 2 grilled chicken breasts (optional)

Drain red peppers, then puree them with a stick blender or regular blender.  Set aside.

In a skillet, over medium heat, cook onions and garlic until soft.  Then add the roasted pepper puree, plenty of salt and red pepper flakes, if desired. 

Pour in cream and stir to combine.  Reseason, if necessary.  Add grilled chicken pieces.  Add cooked pasta, then stir together.

Place in large bowl and top with parsley and parmesan.



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