Roasted Red Pepper Pasta (Printable)

Vibrant creamy pasta with sweet roasted red peppers, garlic, and Parmesan. Vegetarian, easy to prepare, and naturally delicious.

# Ingredient List:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ 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 Steps:

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 onion and sauté for 3 to 4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
04 - 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.
05 - 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 to 3 minutes until heated through. If the sauce is too thick, add reserved pasta water as needed.
06 - Add the cooked pasta to the sauce and toss to coat evenly.
07 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • The sauce is creamy and rich without being heavy, so you can actually finish your plate without regret.
  • It uses pantry staples and comes together in less time than it takes to watch an episode of anything.
  • The sweet roasted pepper flavor is a welcome break from the usual tomato or Alfredo rotation.
  • It reheats beautifully, which means leftovers for lunch taste just as good as the first serving.
02 -
  • Don't skip reserving the pasta water; it's the only thing that will loosen the sauce without making it watery or breaking the creaminess.
  • Blend the peppers completely smooth, because any chunks will change the texture from silky to chunky, and this sauce is all about that velvety finish.
  • Taste the sauce before adding the pasta, because once it's all mixed together, it's harder to adjust the seasoning properly.
03 -
  • Use an immersion blender if you have one; it saves you from transferring hot sauce to a blender and risking a mess or a burn.
  • If you want a deeper flavor, roast the garlic along with the peppers instead of sautéing it, then blend it all together.
  • Grate your own Parmesan fresh; pre-grated cheese has anti-caking agents that can make the sauce grainy instead of smooth.
  • Toss the pasta in the sauce over low heat for a minute or two so the flavors marry and the pasta absorbs some of the sauce.
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