(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)  

1 lb. pasta (penne or rigatoni work well or any short pasta)

1 tbsp. olive oil
2 tbsp. butter
3 cloves minced garlic
½ large onion, finely diced
16 oz. jar roasted red peppers, drained and coarsely chopped
1 cup chicken broth
½ tsp. salt and ground black pepper to taste
¼ cup heavy cream
2 tbsp. fresh minced parsley + more for serving
1 tbsp. fresh chopped basil + more for serving
½ cup Parmesan cheese (grated or shaved) + more for serving

  • To a large pot of boiling water, add a little salt and cook the pasta according to package directions


  • Add the oil and butter to a large skillet over medium-high heat
  • When the butter is melted, add the garlic and onions
  • Sauté the mixture until it starts to soften – 2-3 minutes
  • Add the drained and chopped red peppers and cook 2-3 minutes until hot
  • Very carefully transfer the hot mixture to a food processor or blender – best to use a large soup ladle  (since the mixture is in a skillet, you don’t want to use an immersion blender in the skillet as it’s too shallow!)
  • Put the lid on the machine of your choice and puree the mixture until it’s totally blended – however, there will be some texture to the peppers
  • Carefully pour the pureed mixture back into the skillet
  • Add the broth, ½ tsp. salt and some pepper to taste
  • Stir until heated through
  • Splash in the heavy cream and stir gently to combine
  • Add the 2 tbsp. fresh minced parsley and the 1 tbsp. fresh chopped basil and stir
  • Taste and adjust your seasonings if necessary

  • Drain the cooked pasta and add it to the skillet
  • Add the Parmesan cheese and stir into the pasta
  • Serve in bowls, sprinkle with the extra Parmesan cheese, parsley, and/or basil on top
  • Serve with garlic bread and a mixed green salad
  • Serves 4 – 6


  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware/and always use a measuring cup, not a coffee or tea cup!
  • If you don’t have heavy cream on hand or don’t want to buy it for just a small amount needed in a recipe, make a heavy cream substitute. The following 2-ingredient recipe makes 1 cup:
    • Gently melt 1/3 cup of butter either on the stove or in a microwave
    • Pour the melted butter into ¾ cup of whole or 2% milk and gently stir with a whisk
    • Use in your recipe but note that you cannot whip this mixture to make whip cream as you would with regular heavy cream
    • Adjust proportions accordingly to what you need – refer to sites like this to make conversions easy https://www.tablespoon.com/posts/tablespoon-conversions

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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