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.
Servings: 4 servings
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.