Pasta with Bell Pepper Onion Sauce
Elevate your weeknight dinner routine with this vibrant and flavorful Pasta with Bell Pepper Onion Sauce! This dish combines tender pasta with a creamy, tomato-based sauce that's bursting with the sweetness of red and yellow bell peppers, savory onions, and aromatic garlic. A medley of dried basil, oregano, and a hint of red pepper flakes infuse the sauce with an Italian-inspired flair, while a touch of heavy cream adds a luscious, velvety finish. Tossed together with freshly grated Parmesan cheese and garnished with bright parsley, this pasta is as comforting as it is colorful. Easy to prepare in just 35 minutes and perfect for pairing with garlic bread or a crisp side salad, this recipe is a go-to for quick yet impressive meals.
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Recipe Information
Ingredients
- 12 oz pasta (penne, spaghetti, or your choice)
- 2 tbsp olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium onion
- 2 garlic cloves
- 14.5 oz canned diced tomatoes
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the sauce. Heat olive oil in a large skillet over medium heat.
Slice the red and yellow bell peppers into thin strips and finely dice the onion. Mince the garlic cloves.
Add the onions to the skillet and sauté for 2-3 minutes until they are softened. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the sliced bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the peppers are tender.
Stir in the canned diced tomatoes along with their juices, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes until the sauce is slightly thickened.
Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding the reserved pasta water a little at a time if the sauce is too thick.
Sprinkle the grated parmesan cheese over the pasta and toss to combine. Adjust seasoning with additional salt and pepper, if needed.
Serve the pasta hot, garnished with chopped fresh parsley. Pair with garlic bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 28.2 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2103 mg | 45% | |
*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.
