Creamy Pimento Pepper Rosé Pasta

Ingredients

4-6 servings

• 350 g of pasta (I used Radiatori)

• 1 tbsp olive oil

• 3-5 cloves of garlic, chopped finely

• 1/2 315 ml jar of piquillo peppers in brine (canned), diced

  • Can really use any type of sweet pepper for this!

• 1 full 28 oz can of crushed tomatoes

• 1/2 cup of light sour cream

• 1/2 cup cream (I used half and half)

• 1/2 cup milk (I used almond milk)

• 1/2 cup parmesan cheese

• 1/3 cup pasta water

• 1 bullion cube

• 2 tbsp unsalted butter

• Salt & pepper to taste

• Fresh basil to garnish

Instructions

• Cook your pasta noodles al dente, drain and set aside, drizzling with some olive oil to ensure they don’t stick together

  • IMPORTANT: before draining, save 1/2 cup of pasta water and set aside

• In a large saucepan on low-medium heat, add your olive oil into the pan, followed by the chopped garlic. Cook for ~3 minute until fragrant and golden

• Add your entire can of crushed tomatoes and bring your heat up to medium. Let simmer for 3 minutes

• Add in your pimento peppers, bullion cube, salt & pepper and let cook for another 3 minutes, covered

• Now put your burner on the lowest setting and add in your milk, cream and sour cream. Stir until combined.

• OPTIONAL: from here, use an immersion blender and blend up all the chunks of pepper. This isn’t necessary, but it’ll make the sauce extra smooth

• Add in your pasta to the saucepan and mix until each noodle is covered

• From here, take your pasta off heat and add in your parmesan cheese, butter and your pasta water! Mix until combined

• Move to your favourite bowl and top with fresh basil. Enjoy!