Creamy Roasted Red Pepper Pasta (Printable)
A velvety sauce made with sweet roasted red peppers, garlic, and cream. Ready in just 30 minutes.
# What you'll need:
→ Vegetables
01 - 2 large red bell peppers, roasted, peeled, and seeded
02 - 1 small yellow onion, chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1/2 cup heavy cream
05 - 2 tablespoons unsalted butter
06 - 1/4 cup grated Parmesan cheese
→ Pantry
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried Italian herbs, optional
11 - Pinch of red pepper flakes, optional
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add roasted red peppers to the skillet. Cook for 2 to 3 minutes, stirring occasionally.
04 - Transfer mixture to a blender or use an immersion blender to puree until completely smooth.
05 - Return the puree to the skillet over low heat. Stir in butter and heavy cream.
06 - Add Parmesan cheese, salt, pepper, Italian herbs, and red pepper flakes if using. Simmer gently for 3 to 4 minutes, stirring, until the sauce thickens slightly.
07 - Taste and adjust seasoning as needed. Serve immediately over cooked pasta.
# Expert Suggestions:
01 -
- The sauce comes together in just 30 minutes but tastes like it simmered all afternoon, perfect for those nights when you want something special without the wait.
- Its incredibly versatile, working beautifully with any pasta shape, as a base for pizza, or even as a dip for crusty bread when youre feeling indulgent.
02 -
- Dont rush the blending step, especially if using a standard blender, as hot liquids can expand suddenly, so start on low speed with the lid vented and a towel over top.
- The sauce will continue to thicken as it cools, so if its getting too thick, add a splash of pasta water to loosen it up to your desired consistency.
03 -
- To roast peppers at home, place them directly on a gas flame or under the broiler, turning occasionally until skin is blackened all over, then seal in a paper bag for 10 minutes before peeling, the steam makes the skin slip right off.
- Save a cup of pasta cooking water before draining your pasta, as adding a splash to the finished sauce creates a silky texture that professional chefs swear by.