Pasta with Roasted Red Pepper and Tomato Cream Sauce
Elevate your pasta night with this rich and flavorful Pasta with Roasted Red Pepper and Tomato Cream Sauce! Featuring perfectly roasted red bell peppers, creamy Parmesan, and a touch of fresh basil, this silky sauce is a delightful twist on classic tomato pasta. The smoky-sweet depth of the roasted peppers combined with the luscious creaminess of heavy cream creates a restaurant-quality dish that’s easy to make at home. Ready in just 40 minutes, this comforting pasta recipe is perfect for weeknight dinners or special occasions. Customize with a sprinkle of red pepper flakes for a hint of heat and serve with your favorite pasta shape for a crowd-pleasing meal that everyone will love.
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Recipe Information
Ingredients
- 12 oz Pasta (penne, fettuccine, or spaghetti)
- 2 Red bell peppers
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 14 oz Canned diced tomatoes
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh basil leaves, chopped
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 gallon Water for boiling the pasta
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet and roast in the oven for 15-20 minutes, turning occasionally, until the skins are blistered and slightly charred.
While the peppers roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap for 5-10 minutes to allow the skins to loosen. Peel off the charred skins, remove the seeds and stems, and roughly chop the peppers.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant, being careful not to burn it.
Add the roasted red peppers and canned diced tomatoes to the skillet. Let the mixture simmer for 5-7 minutes, stirring occasionally.
Use an immersion blender (or transfer the mixture to a blender) to puree the sauce until smooth and creamy.
Return the sauce to the skillet, then stir in the heavy cream, Parmesan cheese, chopped basil, red pepper flakes (if using), salt, and black pepper. Simmer for an additional 3-4 minutes to allow the flavors to meld.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.
Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 22.4 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1482 mg | 32% | |
*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.
