Roasted Red Pepper Pasta (Printable Version)

Vibrant, creamy pasta with sweet roasted red peppers, garlic, and Parmesan. A delicious vegetarian Italian main dish ready in 35 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Roasted Red Pepper Sauce

02 - 2 large red bell peppers or 12 oz jarred roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, diced
05 - 3 garlic cloves, minced
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves, torn
12 - Extra grated Parmesan cheese

# How To Make:

01 - If using fresh red bell peppers, roast them over an open flame or under the broiler until the skin is charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel away the charred skin, remove seeds, and roughly chop.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and reserve 1/2 cup of pasta cooking water.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add roasted red peppers to the skillet and cook for 2 minutes. Transfer the mixture to a blender or use an immersion blender directly in the pan. Blend until smooth.
05 - Return the blended sauce to the skillet over low heat. Stir in heavy cream, Parmesan cheese, oregano, and red pepper flakes if desired. Season with salt and black pepper. Simmer for 2 to 3 minutes until heated through. If the sauce is too thick, add reserved pasta water as needed to reach desired consistency.
06 - Add the cooked pasta to the sauce and toss until evenly coated.
07 - Transfer to serving bowls immediately. Garnish with torn fresh basil leaves and additional grated Parmesan cheese.

# Helpful Hints:

01 -
  • The sauce is naturally sweet and creamy without feeling heavy, perfect for weeknights when you crave comfort.
  • It uses pantry staples and comes together in less time than it takes to pick a movie.
  • Leftovers taste even better the next day once the flavors have mingled overnight.
  • It looks elegant enough for company but is forgiving enough for tired Tuesday dinners.
02 -
  • Don't skip reserving pasta water, it contains starch that helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Blend the sauce longer than you think you need to, any chunks will stand out against the creamy texture.
  • If your peppers taste bitter, a tiny pinch of sugar in the sauce will balance them out without making it sweet.
03 -
  • Char your own peppers if you have the time, the smoky flavor they pick up is worth the extra few minutes.
  • Use a high-quality Parmesan and grate it fresh, it melts into the sauce without clumping and tastes infinitely better.
  • If the sauce splits or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
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