Roasted Red Pepper Pasta (Printable version)

Vibrant creamy pasta featuring sweet roasted red peppers blended into a silky sauce with garlic and Parmesan.

# Ingredients list:

→ 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 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon dried oregano
09 - ¼ teaspoon crushed red pepper flakes, optional
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves, torn
12 - Extra grated Parmesan cheese

# 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 covered bowl and 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 directions until al dente. Drain and reserve ½ cup pasta water.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 to 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 directly in the pan. Blend until completely smooth.
05 - Return sauce to skillet over low heat. Stir in heavy cream, Parmesan cheese, oregano, and red pepper flakes if using. Season with salt and black pepper. Simmer for 2 to 3 minutes until heated through. Add reserved pasta water if sauce becomes too thick.
06 - Add cooked pasta to the sauce and toss until evenly coated.
07 - Transfer to serving bowls immediately. Top with fresh torn basil and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than ordering takeout.
  • The sauce is naturally sweet and smoky without needing a long simmer or complicated technique.
  • Leftovers somehow taste even better the next day when the flavors have melded together.
  • You can make it as mild or spicy as your mood demands with just a pinch of red pepper flakes.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling to the pasta and fixes a too thick sauce in seconds.
  • Blend the sauce completely smooth or it will feel grainy instead of luxurious, take the extra 30 seconds to get it right.
  • Taste and adjust the seasoning at the end, roasted peppers vary in sweetness and the sauce needs a confident hand with salt to truly shine.
03 -
  • If your peppers are not sweet enough, add a small pinch of sugar to the sauce to balance any bitterness.
  • Use an immersion blender directly in the skillet to save yourself an extra dish and make cleanup faster.
  • Grate your Parmesan fresh from a block, pre grated cheese contains anti caking agents that make the sauce grainy instead of silky.
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