A vibrant, creamy pasta dish with sweet roasted red peppers, garlic, and Parmesan. Ready in just 35 minutes.
# Ingredient List:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Roasted Red Pepper Sauce
02 - 2 large red bell peppers, roasted and peeled, or 12 oz jarred roasted red peppers, drained
03 - 2 tablespoons extra virgin olive oil
04 - 1 small yellow onion, diced
05 - 3 garlic cloves, minced
06 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon dried oregano
09 - ¼ 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 over an open flame or under the broiler until the skin is charred. Transfer to a covered bowl to 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 directions until al dente. Drain and reserve ½ cup of pasta cooking water.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add roasted red peppers to the skillet and cook for 2 minutes. Transfer the mixture to a blender or use an immersion blender directly in the pan. Blend until smooth.
05 - Return the blended 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 if sauce needs thinning.
06 - Add cooked pasta to the sauce and toss until evenly coated.
07 - Transfer to serving plates immediately. Top with fresh torn basil and additional grated Parmesan cheese.
