Merken Indulge in the vibrant flavors of this Roasted Red Pepper Pasta, a dish that combines the smoky sweetness of bell peppers with a velvety, cream-based sauce. Perfect for a quick Italian dinner, this recipe turns simple ingredients into a gourmet main course that is both comforting and sophisticated.
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The aroma of sautéed onions and garlic provides the perfect foundation for the red pepper sauce. As you blend the ingredients together, the sauce takes on a stunning orange-red hue that makes the final plate look as impressive as it tastes.
Ingredients
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- Pasta: 350 g (12 oz) penne or rigatoni
- Roasted Red Pepper Sauce: 2 large red bell peppers (or 1 jar, 340 g/12 oz, roasted red peppers, drained)
- Olive oil: 2 tbsp
- Onion: 1 small yellow onion, diced
- Garlic: 3 cloves, minced
- Cream: 120 ml (½ cup) heavy cream
- Cheese: 40 g (¼ cup) grated Parmesan cheese
- Herbs and Spices: ½ tsp dried oregano, ¼ tsp crushed red pepper flakes (optional)
- Seasoning: Salt and black pepper, to taste
- Garnish: Fresh basil leaves, torn, and extra grated Parmesan cheese
Instructions
- Step 1
- 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.
- Step 2
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
- Step 3
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Step 4
- Add the roasted red peppers to the skillet. Cook for 2 minutes, then transfer the mixture to a blender or use an immersion blender in the pan. Blend until smooth.
- Step 5
- Return the sauce to the skillet over low heat. Stir in heavy cream, Parmesan, oregano, and red pepper flakes (if using). Season with salt and black pepper. Simmer for 2–3 minutes until heated through. If the sauce is too thick, add reserved pasta water as needed.
- Step 6
- Add the cooked pasta to the sauce and toss to coat evenly.
- Step 7
- Serve immediately, garnished with fresh basil and extra Parmesan.
Zusatztipps für die Zubereitung
For the best results, ensure the roasted peppers are well-peeled if using fresh ones to avoid any tough bits in your sauce. If the sauce seems too thick after adding the cream, the reserved starchy pasta water is your best tool to reach the desired silky consistency.
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Varianten und Anpassungen
To make this dish vegan, simply substitute the heavy cream with coconut cream and use a vegan-friendly Parmesan alternative. For those looking for extra protein, this pasta pairs excellently with grilled shrimp, chicken, or roasted chickpeas.
Serviervorschläge
Serve this vibrant pasta alongside a fresh green salad and a slice of crusty bread to soak up every drop of the creamy sauce. A crisp glass of Pinot Grigio is the perfect wine pairing to balance the sweetness of the red peppers.
Merken This Roasted Red Pepper Pasta is a testament to how simple ingredients can create a rich and satisfying meal. Whether it's a quiet night in or a dinner with friends, this recipe is sure to become a favorite in your kitchen.
