Yes, I know the title of this is weird. But no one is going to know what roasted red pepper and gouda-Os is, even though that's how I've been referring to them. So we shall call it roasted red pepper and gouda pasta rings in public, like when you call your dog by it's full name in public and people think it's a bizarre name, but it IS the dog's name! But when we're here, let's call them Gouda-Os.

Bulk Shopping Made Me Do It

This dish came to me from a need to use a lot of roasted red pepper in a short amount of time, namely, I bought one of those monster 42 ounce jars from Costco, and once you pop the top, you better not stop, cause those things DO have an expiration date.

And because I bought red peppers, I HAD to buy a big block of gouda! It's like, required almost to pair those two things together, especially in bulk.

The pasta rings are called anelli, which most everyone recognizes from Spagetti-Os. These definitely did not come from Costco. They came from some high end grocery I don't go to often, like Lowe's Foods, I think. I stocked up and bought four bags since I so rarely see these in, so in a way it was bulk shopping. Now that you know my insane shopping habits, let's dig into these, because wow.

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Roasted Red Pepper And Gouda Pasta Rings

It looks like Spaghettios, but this is a way more mature version, with notes for a more advanced palate, with roasted red pepper, aged gouda, and a little heat from red pepper flakes.

Course Soup

Cuisine American

Keyword gouda, pasta, roasted red pepper

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

Author April

Ingredients

2 tablespoons butter
2-3 cloves garlic minced
2 tablespoons all purpose flour
¼ cup dry white wine
16 ounce jar roasted red peppers drained
1 cup chicken of vegetable stock
½ cup heavy cream
1 cup gouda shredded, plus extra for garnish
¼ teaspoon dried thyme
1 teaspoon onion salt
red pepper flakes to taste
16 ounces anelli pasta

Instructions

Bring a pot of water large enough for the pasta to a boil. Salt the water. Add the anelli pasta and cook according to package directions, or reduce heat to medium low and simmer for 10 minutes.
Melt the butter in a large pot over medium heat in a separate pan.
Add in the garlic and heat for 30 seconds.
Stirring while adding, gently add the flour into the mix to make a roux. Incorporate the flour so it forms a paste, then add the white wine.
Stir to incorporate the wine, then add the red peppers and stock. Bring to a boil very briefly, then reduce heat and simmer for 5 minutes.
Use an immersion blender to puree the mixture, or very carefully remove the pot from the heat and gently add it to a blender. Blend until pureed, then transfer back to the pot and keep off the heat source.
Remove from heat if using the immersion blender, and stir in the cream, gouda, thyme, and onion salt until the cheese has melted. Season to taste here.
Pour the red pepper sauce mixture over the pasta and stir to coat. Top with shredded gouda and red pepper flakes as desired.

Think of these as the Spagetti-Os made for your refined, adult palate. They are the same electric red-orange, they contain a cheesy, sauciness, and that familiar circle noodle. Oh yeah. But they don't have that chemical tang that while nostalgically delicious, makes you feel a little weird later on.

Even though these are classy, I bet even kids would like them. If they don't see you making them, you might even be able to convince kids these are the canned version and get some vegetables into them! Someone please try this on your kids and report back to me? That would be awesome, and totally worth taking the time to get the anelli pasta.