Roasted Red Pepper Chipotle Fettuccini
1lb fettuccini
1 jar roasted red peppers - drained
1/2 onion - diced
2 cloves garlic - minced
1-2T chipotle in adobo (more or less per your heat preference)
2T butter
1 1/4C heavy whipping cream
1T dried basil
Parmesan cheese and chopped parsley for serving
Cook the pasta according to package directions. In a large skillet, melt the butter. Sautee the onion and garlic for 5 minutes. Add in the red peppers and the chipotle. Cook for another 5 minutes. Transfer all the ingredients to a food processor. Blend until smooth. Return the mixture back to the skillet. Add the heavy cream. Stir until well combined. Let simmer for 15 minutes. Toss with the cooked pasta. Garnish with parmesan cheese and parsley.
1