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Roasted Red Pepper Pasta
with Roasted Broccoli & Parmesan
20 MIN
2 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 lumaca rigata, which is perfect for catching every saucy bite.
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NutritionPER SERVING
-
Calories690 Cals (est.)
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fresh
ingredients
Title
-
6 oz Lumaca Rigata Pasta
- ½ lb Broccoli
- 2 cloves Garlic
- ¼ cup Grated Parmesan Cheese
- ¼ cup Cream
- 2 Tbsps Butter
- 2 Tbsps Tomato Paste
- 1 Tbsp Capers
-
1 oz Sliced Roasted Red Peppers
-
1½ tsps Calabrian Chile Paste
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 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:
While the broccoli roasts, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Prepare the remaining ingredients:
While the pasta cooks, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.
4
Make the sauce:
While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 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 1/4 cup of water (carefully, as the liquid may splatter) and the cream (shaking the bottle before opening). Stir to combine. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (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. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese. Enjoy!
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 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:
While the broccoli roasts, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Prepare the remaining ingredients:
While the pasta cooks, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.
4
Make the sauce:
While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 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 1/4 cup of water (carefully, as the liquid may splatter) and the cream (shaking the bottle before opening). Stir to combine. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (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. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese. Enjoy!
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