Roasted Red Pepper Pasta (Print Version)

A vibrant, creamy pasta dish with sweet roasted red peppers, garlic, and Parmesan. Ready in just 35 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni

→ 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 Make It:

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 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 to 4 minutes until soft. Add 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 to 3 minutes until heated through. Add reserved pasta water as needed 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.

# Expert Tips:

01 -
  • It looks restaurant fancy but comes together in less time than a takeout order.
  • The sauce clings to every pasta ridge without feeling heavy or overly rich.
  • One blender and one pan means cleanup is mercifully quick.
  • Leftovers taste even better the next day after the flavors marry overnight.
02 -
  • Do not skip reserving pasta water, it contains starch that helps the sauce cling instead of sliding off.
  • Blend the sauce longer than you think you need to, any chunks will ruin the silky texture.
  • If your sauce breaks or looks grainy, whisk in a tablespoon of pasta water off the heat until it comes back together.
03 -
  • Roast your own peppers if you have time, the smoky char adds a layer jarred ones just cannot match.
  • Use freshly grated Parmesan and add it off the heat so it melts into the sauce instead of clumping.
  • Toss the pasta in the sauce for a full minute over low heat so it absorbs flavor instead of just getting coated.
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