255. Smoky Red Pepper Sauce Penne Pasta!

A delicious spicy and gluten free penne pasta with a smoky red pepper sauce.

Ingredients

• Gluten Free Penne Pasta Noodles
• Sea Salt
• McCormick Grounded Black Peppercorns
• Sliced Red Peppers
• Sliced Shallots
• Pompeian Robust Extra Virgin Olive Oil
• Butter
• Badia Smoked Paprika
• Aged Red Wine Vinegar
• Red Chili Peppers
• McCormick Minced Garlic
• Food Processor
• Fresh Basil

Directions

1. Cook your penne noodles according to package instructions. Preheat your oven to 350 degrees. Heat a pan on medium high heat and add some oil and butter, cook your shallots along with some minced garlic for about 7 minutes while mixing. 
2. Place your sliced red peppers and red chili peppers in oven on the top shelf rack to broil for about 5 minutes until your peppers are burnt. Place in the broiler at the bottom of your oven if you have one. 
3. Peel the burntness off of your peppers. Reheat your pan on medium high heat with your shallots and garlic. Place your peppers in your pan, season with sea salt, fresh ground pepper, and smoked paprika. Pour in a half cup of water and bring to a boil.
4. Turn your heat down to a simmer, cover with a lid and simmer for about 5 minutes or until most of your water has evaporated.
5. Drain and set aside. Toss your peppers and shallots in your food processor along with some butter and red wine vinegar, blend until smooth. Season to taste with salt, pepper, and smoked paprika.
6. Reheat your pan on medium high heat and pour in your red pepper sauce then toss in your noodles. Mix and heat for about 2 minutes. Plate, garnish with some fresh basil and enjoy! #recipesbyvance

Recipe by Vance Harris

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