This creamy Red Pepper Pasta features a velvety sauce made from pureed roasted peppers, garlic, and a touch of heavy cream. It is a vibrant, flavorful meal that comes together quickly for a restaurant-quality weeknight dinner. The balance of sweet roasted peppers and savory Parmesan makes it a crowd favorite.
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Italian
12 oz penne or rigatoni pasta
12 oz jarred roasted red peppers, drained and rinsed
2 tablespoons extra virgin olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
1/4 cup fresh basil leaves, torn
1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
2. While the pasta cooks, place the drained roasted red peppers in a blender or food processor and purée until completely smooth.
3. In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
4. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
5. Add the red pepper purée and heavy cream to the skillet, stirring to combine, and bring to a gentle simmer for 5 minutes.
6. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
7. Toss the cooked pasta into the sauce, adding the Parmesan cheese and a splash of reserved pasta water as needed to reach a creamy consistency.
8. Season with salt and pepper to taste, garnish with fresh basil, and serve immediately.
For the smoothest sauce, ensure the peppers are fully blended before adding to the skillet. You can add grilled chicken or shrimp for extra protein.
Yes, but you will need to roast them over a flame or in the oven until charred, then peel and seed them before blending.
Leftovers can be stored in an airtight container for up to 3 days; reheat with a splash of water or milk to loosen the sauce.
You can use full-fat coconut milk or a cashew-based cream alternative for a similar texture without the dairy.
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