Salsa de Pasta Cremosa de Pimiento Rojo Asado

Ingredientes

• 3 tablespoons extra-virgin olive oil
• 1 medium shallot, (thinly sliced)
• 1 (12-ounce) jar roasted red peppers
• 1 cup canned diced tomatoes
• 1/2 teaspoon red pepper flakes
• 1 cup vegetable stock
• 1/4 cup heavy cream
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1/2 pound pasta of choice, (I used spaghetti)
• Burrata, (for serving (optional))
• Julienned fresh basil leaves, ((optional))

Preparación

1. 1

   Heat a medium saucepan over medium heat, add the oil and heat through. Add the shallots and sauté until tender, about 4 minutes.

2. 2

   Add the roasted red pepper, diced tomatoes, red pepper flakes and chicken stock. Bring to a simmer over medium low heat, until the sauce slightly thickens, about 15 minutes.

3. 3

   Let cool slightly and add to a blender and pulse until smooth.

4. 4

   Return to the pot and whisk in the cream. Season to taste with salt and black pepper and keep warm until ready to use.

5. 5

   Bring a large pot of salted water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid, then drain the noodles and return them to the pot over medium-low heat.

6. 6

   Toss the pasta in the sauce, adding some of the reserved pasta cooking water as you toss. Add to bowls and serve topped with burrata (optional) and basil (optional).