Roasted Red Pepper Pasta (Print Version)

Vibrant pasta with sweet roasted red peppers blended into a creamy, garlicky sauce finished with Parmesan and fresh basil.

# Components:

→ 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 extra virgin 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

# Directions:

01 - If using fresh red bell peppers, roast over an open flame or under the broiler until 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 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 onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add roasted red peppers to the skillet and cook for 2 minutes. Transfer mixture to a blender or use an immersion blender in the pan. Blend until smooth.
05 - Return sauce to skillet over low heat. Stir in heavy cream, Parmesan, oregano, and red pepper flakes if using. Season with salt and black pepper. Simmer for 2-3 minutes until heated through. Add reserved pasta water if sauce is too thick.
06 - Add cooked pasta to the sauce and toss to coat evenly.
07 - Serve immediately garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • The sauce clings to every piece of pasta like it was meant to be there, creamy and vibrant without feeling heavy.
  • It comes together faster than ordering takeout, but tastes like something from a corner trattoria.
  • Leftovers actually get better overnight as the flavors deepen and meld together in the fridge.
02 -
  • Dont skip the steaming step after roasting the peppers, it makes peeling them almost effortless and saves you from scraping at stubborn skin.
  • If your sauce splits or looks grainy, its because the heat was too high when you added the cream, keep it low and gentle.
  • Always reserve pasta water before draining, its the secret weapon that brings sauce and pasta together into one cohesive dish.
03 -
  • Use an immersion blender directly in the skillet if you have one, it saves a dish and keeps the sauce warmer longer.
  • Taste the sauce before adding salt, Parmesan is already salty and you might not need much more.
  • If you want deeper flavor, roast the garlic along with the peppers for a sweeter, mellower punch.
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