Roasted Red Pepper Pasta (Printer-friendly)

Vibrant pasta with roasted red peppers blended into a creamy garlic and Parmesan sauce. Quick, vegetarian, and naturally elegant.

# 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

# Directions:

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 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 the 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 the diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add the roasted red peppers to the skillet and cook for 2 minutes. Transfer the mixture to a blender or use an immersion blender in the pan. Blend until smooth.
05 - Return the sauce to the 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 as needed if the sauce is too thick.
06 - Add the cooked pasta to the sauce and toss to coat evenly.
07 - Divide among serving bowls and garnish with fresh basil and extra Parmesan cheese. Serve immediately.

# Expert advice:

01 -
  • The sauce clings to every ridge of pasta like it was always meant to be there, rich and silky without feeling heavy.
  • It comes together in the time it takes to boil water and answer a few emails, perfect for nights when hunger arrives before inspiration does.
  • The sweetness of roasted peppers plays beautifully against sharp Parmesan, creating a balance that feels both comforting and a little sophisticated.
  • Leftovers taste even better the next day after the flavors have had time to settle into each other.
02 -
  • Do not skip reserving pasta water because its starch helps the sauce cling to the noodles and prevents it from breaking or looking greasy.
  • Blend the sauce longer than you think you need to, a completely smooth puree makes the dish feel restaurant quality instead of rustic.
  • Taste the sauce before adding the pasta because once the noodles are in, adjusting seasoning becomes messier and less precise.
03 -
  • If the sauce tastes flat, add a squeeze of lemon juice or a pinch of sugar to balance the sweetness and acidity.
  • Use an immersion blender directly in the skillet to save time and avoid transferring hot liquid to a blender.
  • Toast the oregano in the oil for a few seconds before adding the cream to wake up its flavor and make it more aromatic.
  • Reserve more pasta water than you think you will need because it is easier to thin the sauce gradually than to add too much at once.
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