Linguine with Sweet Pepper Sauce
Transform your weeknight dinner into a gourmet experience with this Linguine with Sweet Pepper Sauce recipe. Featuring tender linguine cloaked in a velvety roasted red bell pepper sauce, this dish is a stunning combination of smoky, sweet, and creamy flavors. The sauce, crafted from charred red peppers, garlic, and a touch of heavy cream, delivers a rich yet light texture, perfectly complemented by a sprinkle of Parmesan cheese and fresh basil. With just 40 minutes from start to finish, this Italian-inspired pasta dish is ideal for busy evenings or elegant entertaining alike. Serve it with crusty bread or a crisp green salad for a complete, restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 3 large red bell peppers
- 2 tbsp olive oil
- 1 small, finely chopped yellow onion
- 3 minced garlic cloves
- 1 cup heavy cream
- 0.5 cup, grated parmesan cheese
- 1 tsp salt
- 0.25 tsp black pepper
- 0.25 cup, chopped fresh basil leaves
- 4 quarts water
Instructions
Bring 4 quarts of water to a rolling boil in a large pot, and add a generous pinch of salt.
Cook the linguine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, prepare the sweet pepper sauce. Begin by roasting the red bell peppers directly over an open flame or in a preheated oven at 450°F until the skin is charred and blistered.
Place the roasted peppers in a heatproof bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to loosen the skins.
Once the peppers have cooled slightly, peel off the charred skin, remove the stems and seeds, and roughly chop the flesh.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the roasted red peppers to the skillet and cook for 2-3 minutes to meld flavors.
Transfer the pepper mixture to a blender or food processor. Blend until smooth, adding a small amount of reserved pasta water if necessary to achieve a creamy consistency.
Return the blended sauce to the skillet over low heat. Stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
Add the cooked linguine to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, gradually add some reserved pasta water to loosen it.
Serve the pasta hot, garnished with fresh basil leaves and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 490 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.
