Description
A creamy, flavorful, and easy-to-make roasted red pepper pasta sauce that’s perfect for weeknight dinners. Made with simple ingredients, this sauce delivers a rich taste with a hint of smokiness.
Ingredients
Units
Scale
- 2 large red bell peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/2 pound pasta of choice, cooked and drained
Instructions
- Roast the red bell peppers over an open flame or in the oven until charred. Let them steam in a covered bowl, then peel, deseed, and chop them.
- Heat olive oil in a pan over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add the chopped roasted red peppers, oregano, smoked paprika, salt, pepper, and red pepper flakes. Cook for 2-3 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Return the sauce to the pan over low heat. Stir in heavy cream and Parmesan cheese until well combined and creamy.
- Simmer the sauce for 5-7 minutes until slightly thickened.
- Add cooked pasta to the sauce and toss to coat evenly.
- Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
- Use jarred roasted red peppers to save time.
- Substitute heavy cream with coconut cream for a vegan version.
- Adjust spice level with more or less red pepper flakes.
- Pairs well with penne, fettuccine, or spaghetti.
Nutrition
- Serving Size: 1 cup pasta with sauce
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg