Roasted Red Pepper Pasta (Printable)

Silky penne tossed with roasted red pepper cream sauce, garlic, and Parmesan. A vibrant Italian vegetarian dish ready in under 40 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Roasted Red Pepper Sauce

02 - 2 large red bell peppers or 12 oz jar 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

# 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 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 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 onion and sauté for 3 to 4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
04 - Add roasted red peppers to the skillet. Cook for 2 minutes, then transfer mixture to a blender or use an immersion blender in the pan. Blend until smooth.
05 - Return sauce to 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. Add reserved pasta water as needed if sauce is too thick.
06 - Add cooked pasta to the sauce and toss to coat evenly.
07 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Hints:

01 -
  • The sauce tastes rich and indulgent but comes together in less time than it takes to boil water twice.
  • Roasted red peppers bring a natural sweetness that makes even picky eaters go quiet and reach for seconds.
  • It reheats beautifully the next day, which means leftovers actually feel like a gift instead of a compromise.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of separates.
  • Blend the sauce longer than you think you need to, any little chunks will stand out once it's on the pasta.
  • Taste before serving because roasted peppers vary in sweetness, and you might need an extra pinch of salt or a squeeze of lemon to balance it out.
03 -
  • Roast your own peppers when you have time, the smoky flavor is worth the extra ten minutes and makes the sauce taste homemade in a way jarred peppers can't quite match.
  • If the sauce tastes flat, add a small squeeze of lemon juice or a tiny splash of balsamic vinegar to brighten it up.
  • Use an immersion blender directly in the skillet to save yourself from washing an extra dish, and blend in short bursts to avoid splattering hot sauce everywhere.
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