Description
A luscious and comforting pasta dish featuring roasted red peppers blended into a creamy sauce, tossed with al dente pasta and fresh herbs.
Ingredients
- 12 oz pasta (penne or fusilli)
- 2 cups roasted red peppers (jarred or homemade), drained
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- ¼ tsp red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and red pepper flakes (if using). Cook for another 1–2 minutes until fragrant.
- Add roasted red peppers and heavy cream. Simmer gently, stirring occasionally, for about 5 minutes.
- Transfer sauce to a blender or use an immersion blender. Blend until completely smooth.
- Return the smooth sauce to the skillet and stir in Parmesan. Season with salt and pepper to taste. Adjust thickness with reserved pasta water, adding a few tablespoons at a time.
- Add cooked pasta to the skillet and toss to coat evenly in the sauce.
- Serve immediately, garnished with extra Parmesan and fresh basil leaves.
Notes
- You can roast fresh red peppers under a broiler or on a grill for a deeper flavor instead of using jarred.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream.
- Add sautéed chicken, shrimp, or spinach for extra protein and nutrition.