Linguine with Red Pepper Sauce
Transform your pasta night with this vibrant and creamy Linguine with Red Pepper Sauce, a dish that combines smoky roasted red bell peppers, silky heavy cream, and a hint of garlic for an irresistible flavor profile. Perfectly cooked al dente linguine is tossed in a luscious, parmesan-infused sauce, creating a comforting yet elegant meal that's ready in under an hour. The oven-roasted bell peppers bring a natural sweetness and a slightly smoky depth, while the optional fresh basil garnish adds a pop of freshness. Ideal for busy weeknights or a cozy dinner party, this recipe is a celebration of simple ingredients coming together in a gourmet-worthy dish. Perfect for pasta lovers seeking something unique, this easy recipe is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Linguine pasta
- 3 whole Red bell peppers
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 120 milliliters Heavy cream
- 50 grams Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 pieces Fresh basil leaves (optional for garnish)
Instructions
Preheat the oven to 200°C (400°F).
Cut the red bell peppers in half and remove the seeds and stems. Place them skin-side up on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the peppers and roast them in the oven for 20 minutes, or until the skins are charred and blistered.
While the peppers roast, bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate to trap the steam. Let them sit for 10 minutes to loosen the skins.
Peel the skins off the roasted peppers and discard them. Place the peeled peppers in a blender or food processor.
In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic cloves and sauté for 1-2 minutes until fragrant but not browned. Add the sautéed garlic to the blender with the peppers.
Blend the roasted peppers and garlic until smooth. Add the heavy cream, Parmesan cheese, salt, and black pepper to the blender and blend again until the mixture is creamy and well combined.
Pour the red pepper sauce back into the skillet over low heat. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency.
Add the cooked linguine to the skillet and toss it in the red pepper sauce until fully coated.
Serve the linguine immediately, garnished with fresh basil leaves if desired, and enjoy!
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4242 mg | 184% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 22.0 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1436 mg | 31% | |
*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.
