Description
A creamy roasted red pepper pasta featuring sweet roasted peppers blended with garlic, Parmesan cheese, smoked paprika, and a touch of cream, simmered to perfection for a rich and flavorful sauce. This easy-to-make vegetarian Italian dinner is ready in just 30 minutes and perfect for a satisfying weeknight meal.
Ingredients
Pasta
- 12 oz (340 g) pasta (penne, rigatoni, or fettuccine)
Sauce
- 2 tbsp olive oil
- 1 jar (16 oz) roasted red peppers, drained
- 3 garlic cloves, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- Salt and black pepper to taste
- ¼ cup reserved pasta water
- Fresh basil, chopped
- Optional: red pepper flakes
Instructions
- Cook the Pasta: Cook the pasta according to the package directions until al dente. Before draining, reserve ¼ cup of the pasta cooking water to help adjust the sauce consistency later.
- Sauté Garlic: In a skillet over medium heat, warm 2 tablespoons of olive oil and sauté the minced garlic for about 1 minute until fragrant but not browned to build the base flavor for the sauce.
- Prepare the Sauce: In a blender, combine the drained roasted red peppers, sautéed garlic, heavy cream, grated Parmesan cheese, smoked paprika, Italian seasoning, salt, and black pepper. Blend everything until the mixture is smooth and creamy.
- Simmer the Sauce: Pour the blended sauce back into the skillet and let it simmer gently for 5 minutes over medium-low heat to let the flavors meld and the sauce thicken slightly.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat. If the sauce is too thick, add the reserved pasta water a little at a time until the desired sauce consistency is reached.
- Garnish and Serve: Remove from heat, garnish with freshly chopped basil and optional red pepper flakes for a bit of heat, then serve immediately while warm.
Notes
- Add grilled chicken or shrimp for extra protein to make it a heartier meal.
- Use half-and-half instead of heavy cream for a lighter, lower-fat sauce alternative.
- Store any leftovers in an airtight container and refrigerate for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
