Description
This creamy roasted red pepper pasta is a comforting, flavorful meal that’s easy enough for weeknights yet special enough to serve guests. Roasted red peppers bring a subtle sweetness and smoky depth to the velvety sauce, which pairs perfectly with your favorite pasta. Loved by kids and adults alike, this dish is a family favorite you’ll come back to again and again.
Ingredients
Scale
For the Pasta
- 12 oz pasta (such as penne or fettuccine)
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 small yellow onion (chopped)
- 1 (16 oz) jar roasted red peppers (drained and chopped)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh basil or parsley (chopped)
- Extra Parmesan for serving
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente, then drain and set aside.
- Sauté Aromatics: In a large skillet over medium heat, warm olive oil and sauté minced garlic and chopped onion until softened, about 5 minutes.
- Add Roasted Peppers: Add chopped roasted red peppers to the skillet and cook for another 2–3 minutes to combine flavors.
- Puree the Sauce: Transfer the pepper, garlic, and onion mixture to a blender or use an immersion blender to puree until smooth.
- Simmer the Sauce: Return the pureed sauce to the skillet, stir in heavy cream, grated Parmesan, salt, black pepper, smoked paprika, and crushed red pepper flakes if using. Let it simmer for 3–4 minutes until slightly thickened.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- Warm Through: Cook for 1–2 minutes more to warm the pasta through.
- Serve: Serve hot, garnished with fresh chopped basil or parsley and extra Parmesan cheese.
Notes
- You can use coconut cream or cashew cream for a dairy-free version.
- Add grilled chicken or sautéed mushrooms for extra protein.
- This sauce can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
