Pasta Cabai Merah Panggang
Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!
Ingredients
4 servings
Instructions
- Blend the red peppers, water, and broth base until smooth.
- Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.
- During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
- Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.
- Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.
- Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.
Nutrition per serving
373kcal
💰 Cost Estimate
Total Ingredients
$2170.00
$2170.00
Per Serving
$543.00/serving
$543.00/serving
🏠 Savings
~$4340.00 vs buying!
~$4340.00 vs buying!
📋 Price Breakdown (90% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| roasted red peppers | 0.5 cup | $523.00 |
| water | 0.75 cup | - |
| Better than Bouillon chicken or vegetable broth base | 0.5 tsp | $1.00 |
| butter | 2 tbsp | $33.00 |
| shallot | 1 large | $998.00 |
| heavy cream | 0.75 cup | $188.00 |
| pasta – my favorite is pennoni | 8 oz | $315.00 |
| reserved pasta water | 0.5 cup | $47.00 |
| Parmesan | 0.25 cup | $65.00 |
| basil leaves and/or red pepper flakes | - | - |
*Estimated market prices, may vary by region
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