Pasta with Roasted Red Pepper Sauce
Transform your weeknight pasta routine with this heavenly Pasta with Roasted Red Pepper Sauce, a vibrant and creamy dish bursting with smoky, sweet flavors. Roasted red bell peppers take center stage in this recipe, their caramelized depth blending seamlessly with sautéed garlic, onions, and a touch of Parmesan cheese. The velvety sauce, enriched with optional heavy cream, coats your favorite pasta perfectly, while a hint of red pepper flakes adds a customizable kick. With just 15 minutes of prep and a total cooking time of 30 minutes, this easy yet gourmet recipe is both weeknight-friendly and impressively indulgent. Garnished with fresh basil and extra Parmesan, this pasta serves up restaurant-quality flavor that’s sure to impress at any table. Perfect for pasta lovers searching for a unique, homemade sauce that's rich in flavor and simple to prepare!
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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
- 1 medium yellow onion
- 3 large garlic cloves
- 1 cup vegetable broth
- 0.5 cup heavy cream (optional)
- 0.25 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional, for heat)
- 2 tbsp fresh basil leaves (for garnish)
Instructions
Preheat your oven to 450°F (232°C).
Slice the red bell peppers in half, removing the stems, seeds, and membranes. Place them cut-side down on a baking sheet lined with parchment paper or foil.
Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate to trap steam. Let them sit for 10 minutes to loosen the skins.
While the peppers are steaming, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Peel the skins off the roasted peppers and set the flesh aside.
Heat the olive oil in a large skillet over medium heat. Dice the onion and sauté it in the oil for 3-4 minutes, or until softened and translucent.
Add the garlic cloves (minced) to the skillet and cook for another 1-2 minutes, stirring frequently to avoid burning.
Transfer the roasted peppers, sautéed onion, and garlic to a blender or food processor. Add the vegetable broth and blend until smooth and creamy.
Pour the blended sauce back into the skillet over medium heat. Stir in the heavy cream (if using), Parmesan cheese, salt, black pepper, and red pepper flakes (if desired). Let the sauce simmer for 3-5 minutes to thicken slightly.
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with fresh basil leaves and additional Parmesan cheese before serving.
Serve warm and enjoy your Pasta with Roasted Red Pepper Sauce!
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 34.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2040 mg | 43% | |
*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.
