Vibrant creamy pasta with roasted red peppers, garlic, and Parmesan. A simple, elegant Italian main dish ready in under 40 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 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
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 them over an open flame or under the broiler until the skin is charred. Place in a covered bowl 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 ½ cup of pasta 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 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 to purée until smooth.
05 - Return the blended sauce to the skillet over low heat. Stir in heavy cream, Parmesan cheese, oregano, and red pepper flakes. Season with salt and black pepper to taste. Simmer for 2 to 3 minutes until heated through. Add reserved pasta water if the sauce is too thick.
06 - Add the cooked pasta to the sauce and toss until evenly coated.
07 - Divide pasta among serving bowls and garnish with fresh torn basil and additional grated Parmesan cheese. Serve immediately.
