Pasta with Red Pepper Sauce
Elevate your weeknight dinner with this creamy and flavorful Pasta with Red Pepper Sauce! Featuring tender pasta coated in a luscious, velvety sauce made from roasted red bell peppers, garlic, and Parmesan cheese, this recipe offers a delicious balance of smoky and savory notes. The rich creaminess of the sauce is complemented by aromatic fresh basil and a hint of spice from optional crushed red pepper flakes. Perfect for any pasta shape, this dish comes together in just 40 minutes, making it an ideal choice for busy evenings. Serve this comforting classic with an extra sprinkle of Parmesan and a crusty slice of bread for a meal that's as satisfying as it is simple.
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Recipe Information
Ingredients
- 12 oz pasta (e.g., penne, spaghetti, or fettuccine)
- 3 large red bell peppers
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 4 cups water
Instructions
Preheat your oven to 425°F (220°C).
Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20 minutes or until the skins are charred and the peppers are soft. Turn them once halfway through cooking for even roasting.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid and let them cool for about 10 minutes. This will make it easier to peel off the skins.
While the peppers are cooling, bring 4 cups of water to a boil in a large pot. Add salt and 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.
Peel the skins off the roasted red peppers, remove seeds, and roughly chop the peppers.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the chopped roasted red peppers to the skillet and cook for 2-3 minutes, stirring occasionally.
Transfer the red pepper mixture to a blender or food processor. Add the heavy cream, Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using). Blend until smooth and creamy. If the sauce seems too thick, add a small amount of the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
Pour the red pepper sauce back into the skillet and heat over low heat. Add the cooked pasta and toss to coat evenly in the sauce.
Serve the pasta hot, garnished with chopped fresh basil and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 44% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 8.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 475 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.
