Pasta with Creamy Red Roasted Pepper Sauce
Elevate your pasta night with this irresistibly rich and flavorful Pasta with Creamy Red Roasted Pepper Sauce! Featuring a velvety sauce made from sweet roasted red bell peppers, sautéed onions, garlic, and a touch of heavy cream, this dish is a perfect blend of comfort and gourmet flair. Parmesan cheese adds a savory depth, while a sprinkle of optional red pepper flakes brings a subtle kick of heat. This quick and easy recipe comes together in just 30 minutes, making it an excellent choice for busy weeknights or a special dinner at home. Serve your pasta garnished with fragrant fresh basil and extra Parmesan for an elegant finish. Ideal for fans of creamy pasta recipes, this dish pairs beautifully with a crisp salad or garlic bread for a complete meal!
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Recipe Information
Ingredients
- 12 oz Pasta (penne, spaghetti, or fettuccine)
- 2 cups Roasted red bell peppers (jarred or homemade)
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 0.5 cups Parmesan cheese, grated
- 0.25 tsp Red pepper flakes (optional, for heat)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cups Fresh basil leaves (optional, for garnish)
Instructions
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
Add the roasted red peppers to the skillet and warm them through for 2-3 minutes.
Using an immersion blender (or transferring to a countertop blender), puree the pepper-onion mixture until smooth and creamy. Be careful if the mixture is hot.
Return the blended sauce to the skillet over medium heat. Stir in the heavy cream, grated Parmesan cheese, red pepper flakes (if using), salt, and black pepper. Simmer for 2-3 minutes, stirring frequently, to allow the flavors to combine.
Add the drained pasta to the skillet and toss it thoroughly in the sauce. If the sauce is too thick, use reserved pasta water, a few tablespoons at a time, to reach your desired consistency.
Taste and adjust seasonings as needed, adding more salt or pepper if necessary.
Serve the pasta hot, garnished with fresh basil leaves and extra grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4087 mg | 178% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 27.1 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1559 mg | 33% | |
*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.
