Description
This creamy roasted red pepper pasta is a luscious, comforting dish featuring al dente pasta coated in a smooth, velvety sauce made from roasted red peppers, garlic, onions, and Parmesan cheese. Perfect for a quick weeknight dinner, it combines the sweetness of roasted peppers with rich cream and a hint of fresh basil for an Italian-inspired treat.
Ingredients
Scale
Pasta
- 8 ounces pasta of choice (Fettuccine, penne, or spaghetti recommended)
Sauce
- 1 cup roasted red peppers (homemade or jarred)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2-3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons extra virgin olive oil (for sautéing)
- 0.5 cup Parmesan cheese, grated
- Salt, to taste
- Pepper, to taste
Garnish
- Fresh basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve about 1 cup of pasta water before draining the pasta in a colander and setting it aside.
- Sauté Onions: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and soft.
- Add Garlic: Add the minced garlic to the skillet and sauté for another 1-2 minutes, stirring frequently, until fragrant but not browned.
- Cook Roasted Peppers: Stir in 1 cup of roasted red peppers to the onion and garlic mixture. Cook for about 5 minutes, allowing flavors to meld.
- Blend the Sauce: Transfer the skillet mixture into a blender and blend until smooth. Add reserved pasta water as needed to achieve a smooth, pourable consistency.
- Heat Sauce with Cream: Pour the blended sauce back into the skillet over low heat. Add 1 cup of heavy cream and gently heat the mixture, stirring to combine, but avoid boiling.
- Add Parmesan and Season: Stir in the grated Parmesan cheese until it melts fully into the sauce. Season with salt and pepper according to your taste preferences.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss well to coat all strands evenly. Adjust the sauce consistency with reserved pasta water if it’s too thick.
- Serve and Garnish: Let the pasta rest for a minute off the heat. Serve garnished with fresh basil leaves and additional grated Parmesan cheese if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative, though it may change the sauce’s richness.
- Use jarred roasted red peppers for convenience or roast fresh red peppers at home for enhanced flavor.
- Reserve pasta water carefully; it helps to loosen and emulsify the sauce for a perfect creamy texture.
- Adjust garlic quantity based on your preference for a milder or more pronounced garlic flavor.
- To make the dish vegetarian, ensure the Parmesan cheese is vegetarian-friendly or substitute with a vegetarian cheese alternative.
