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Creamy Roasted Red Pepper Pasta

A serving of rigatoni pasta coated in vibrant, rich Creamy Roasted Red Pepper Pasta sauce, garnished with basil.
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Make a vibrant and rich pasta dish using a sauce based on roasted red peppers and cream.

Ingredients

Scale
  • 1 pound pasta (penne or rigatoni recommended)
  • 2 jars (12 ounces each) roasted red peppers, drained
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Fresh basil for garnish

Instructions

  1. Cook pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Add the drained roasted red peppers, salt, pepper, and red pepper flakes (if using) to the skillet. Cook for 3 minutes, stirring occasionally.
  4. Transfer the pepper mixture to a blender. Add the heavy cream and Parmesan cheese. Blend until completely smooth and creamy.
  5. Pour the sauce back into the skillet over low heat. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  6. Add the drained pasta to the skillet with the sauce. Toss well to coat every piece.
  7. Serve immediately, garnished with fresh basil.

Notes

  • You can roast fresh red peppers instead of using jarred ones. Roast 3 large peppers at 400°F (200°C) for 20-25 minutes until skins are blackened, then steam them in a covered bowl for 10 minutes before peeling and seeding.
  • For a richer flavor, use cream cheese instead of heavy cream, blending in 4 ounces until smooth.
  • This recipe is vegetarian as written.

Nutrition

Find it online: https://spoonswirl.com/creamy-roasted-red-pepper-pasta/