Vibrant creamy pasta featuring blended roasted red peppers, garlic, and Parmesan cheese. Ready in just 35 minutes.
# What You Need:
→ 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 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:
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 with plastic wrap, and let steam for 10 minutes. Peel away the charred skin, remove seeds, and roughly chop the peppers.
02 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve 1/2 cup of the pasta cooking 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 the 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 directly in the pan. Blend until smooth and uniform.
05 - Return the blended sauce to the skillet over low heat. Stir in the heavy cream, Parmesan cheese, oregano, and red pepper flakes if desired. Season with salt and black pepper. Simmer for 2 to 3 minutes until heated through. If the sauce becomes too thick, gradually add reserved pasta water to reach desired consistency.
06 - Add the cooked pasta to the sauce and toss thoroughly to coat all pasta evenly with the creamy red pepper sauce.
07 - Divide the pasta among serving bowls. Garnish each portion with torn fresh basil leaves and additional grated Parmesan cheese. Serve immediately.
