Ingredients
The following ingredients have 4 Servings
- 1 pound dry pasta
- 1 32- oz box low-sodium chicken broth, or 4 cups
- 4-5 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 16- oz jar roasted red peppers, drained and diced (or about 3 red bells, roasted and diced)
- 1 14.5- oz can diced fire-roasted tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 1 5- oz log goat cheese
- 1/4 cup heavy cream
- kosher salt & freshly ground black pepper, don't skimp here!
- 1/4 cup fresh basil, chiffonade
- 1/4 cup capers, optional
Instruction
- Place pasta, chicken broth, garlic, onion, roasted peppers, tomatoes, basil and crushed red pepper into a large pot. Stir well, taking care to cover the pasta as much as possible.
- Cover pot and bring to a boil. Reduce heat to low and keep at gentle boil for 10-12 minutes, stirring every 2-3 minutes, until pasta is cooked to al dente (or to your liking) and most of the liquid has been absorbed.
- Crumble goat cheese over pasta and add cream. Stir until cheese is melted and becomes a sauce. Season well with salt and freshly ground black pepper. Top with fresh basil (and capers, if using). Serve immediately.
