Creamy Red Pepper Pasta Inspired by Chef Miller
Indulge in the vibrant flavors of this Creamy Red Pepper Pasta inspired by Chef Miller, a dish that effortlessly balances elegance with comfort. Roasted red bell peppers form the heart of this silky sauce, lending a natural sweetness and a smoky depth to every bite. Combined with rich heavy cream, garlic, and freshly grated Parmesan cheese, this recipe transforms simple pantry staples into a bowl of gourmet-worthy pasta. Finished with a touch of crushed red pepper flakes for gentle heat and a sprinkle of fresh basil for a fragrant garnish, it’s the ultimate quick yet luxurious weeknight dinner. Ready in under an hour and perfect for fettuccine, penne, or even spaghetti, this creamy pasta recipe is a must-try for lovers of bold, Italian-inspired cuisine.
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., fettuccine, penne or spaghetti)
- 3 large Red bell peppers
- 2 tbsp Olive oil
- 4 large Garlic cloves
- 0.75 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.25 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 5 leaves Fresh basil leaves (optional for garnish)
- 8 cups Water (for boiling pasta)
- 1 tbsp Salt (for boiling pasta)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on the lined baking sheet.
Roast the peppers in the oven for 20-25 minutes, or until the skins are charred and blistered. Once done, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel off the charred skins and set the roasted peppers aside.
While the peppers are roasting, bring 8 cups of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta. Cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves (minced) and sauté for about 1 minute, or until fragrant.
Transfer the roasted red peppers and sautéed garlic to a blender or food processor. Add the heavy cream, grated Parmesan cheese, crushed red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend until smooth.
Pour the red pepper sauce back into the skillet over medium heat. Stir frequently and cook for 3-4 minutes to heat through. Adjust seasoning with additional salt or pepper, if needed.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until desired consistency is reached.
Serve immediately, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
