This is one of our favorite meals. My kids really love it. It's inspired by one of my favorite soups, a roasted red bell pepper and lobster soup. This is my take on a creamy, spicy, and peppery pasta.
– Red Bell Peppers – Olive Oil – Garlic – Basil – Heavy Cream – Chicken Stock – Preferred Pasta – Parmesan – Pasta Water
Turn your broiler on. Place your red bell peppers on a baking sheet on the top oven rack. Rotate them as they char. Once charred, put them in an airtight container for 10 minutes.
Begin removing the charred skin and the seeds. Chop the peppers and set aside. In a skillet, add olive oil and garlic and heat on low. Add in your peppers after 3-4 minutes.
Now add the mixture and basil to process in a blender until it is smooth. Return sauce to the pan and heat it through, add cream and parmesan and mix until melted. Add the basil and stir.
Toss in the cooked pasta and serve! Check out the full recipe below.