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Roasted Red Pepper Pasta
with Broccoli & Parmesan Cheese
30 MIN
4 Servings
From the Test Kitchen
To give this pasta irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of Calabrian chile paste (for a mild kick). It’s tossed with fettuccine, which is perfect for catching every saucy bite, and served alongside broccoli piled atop a delightful swoosh of creamy ricotta cheese.
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Dietary Information
Vegetarian
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NutritionPER SERVING
-
Calories710 Cals (est.)
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fresh
ingredients
Title
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¾ lb Fettuccine Pasta
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1 lb Broccoli
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2 cloves Garlic
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½ cup Cream
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¼ cup Grated Parmesan Cheese
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2 oz Salted Butter
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¼ cup Tomato Paste
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1 Tbsp Capers
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2 oz Sliced Roasted Red Peppers
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1 Tbsp Calabrian Chile Paste
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1 cup Part-Skim Ricotta Cheese
step-by-step
instructions
1
Prepare & roast the broccoli
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper.
4
Make the sauce
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream and 1/2 cup of water (carefully, as the liquid may splatter). Stir to combine. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and combined (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. On a serving plate, spread the seasoned ricotta into an even layer. Top with the roasted broccoli. Serve the finished pasta with the finished broccoli on the side. Garnish with the remaining parmesan. Enjoy!
1
Prepare & roast the broccoli
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper.
4
Make the sauce
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream and 1/2 cup of water (carefully, as the liquid may splatter). Stir to combine. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and combined (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. On a serving plate, spread the seasoned ricotta into an even layer. Top with the roasted broccoli. Serve the finished pasta with the finished broccoli on the side. Garnish with the remaining parmesan. Enjoy!
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