Roasted Red Pepper Pasta (Printable)

Vibrant creamy pasta featuring sweet roasted red peppers, garlic, and Parmesan. 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 Steps:

01 - If using fresh red bell peppers, roast them over an open flame or under the broiler until the skin is charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, deseed, and roughly chop.
02 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
03 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
04 - Add the roasted red peppers to the skillet. Cook for 2 minutes, then transfer the mixture to a blender or use an immersion blender in the pan. Blend until smooth.
05 - Return the sauce to the skillet over low heat. Stir in heavy cream, Parmesan, oregano, and red pepper flakes if using. 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.
06 - Add the cooked pasta to the sauce and toss to coat evenly.
07 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but it comes together in less time than it takes to watch a sitcom.
  • The sauce is silky, sweet, and just a little smoky, with enough richness to cling to every piece of pasta.
  • You can make it with jarred peppers and still impress anyone who sits down at your table.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of clumps.
  • Blend the sauce completely smooth, any chunks will change the texture and make it feel less luxurious.
  • Taste before you add salt, the Parmesan and pasta water both bring saltiness and it's easy to overdo it.
03 -
  • If you char your own peppers, do a few extra and keep them in the fridge, they're great on sandwiches and salads all week long.
  • Use an immersion blender if you have one, it saves you from washing another dish and keeps the sauce warm the whole time.
  • Finish each bowl with a drizzle of good olive oil and a crack of black pepper, it makes the flavors pop.
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