Pasta with Sweet Red Pepper Sauce
Indulge in the vibrant flavors of this Pasta with Sweet Red Pepper Sauce, a dish that transforms everyday ingredients into a savory masterpiece. Perfectly al dente pasta, whether penne, fettuccine, or spaghetti, is enveloped in a creamy roasted red bell pepper sauce infused with aromatic garlic, caramelized onion, and a hint of Parmesan cheese. The roasted peppers lend a natural sweetness and smoky depth, while optional red chili flakes add a subtle kick for spice lovers. Finished with fresh basil and an extra sprinkle of Parmesan, this quick and satisfying recipe is ideal for weeknight dinners or special gatherings. With a prep time of just 10 minutes and a cook time of 30 minutes, this crowd-pleasing pasta dish is as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 400 grams pasta (penne, fettuccine, or spaghetti)
- 3 large red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 150 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 5 leaves fresh basil leaves
- 3 liters water
- 1 tablespoon salt for pasta water
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt to the water. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, prepare the sauce. Begin by roasting the red bell peppers. Place them directly over a gas flame or under the broiler, turning occasionally, until the skin is charred all over. Place the roasted peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the charred skin, remove the seeds, and roughly chop the flesh.
In a large pan, heat the olive oil over medium heat. Chop the onion and garlic. Add the onion to the pan and sauté for 4-5 minutes, or until softened. Add the garlic and cook for an additional minute until fragrant.
Add the chopped roasted peppers to the pan and season with salt, black pepper, and red chili flakes (if using). Cook for 2-3 minutes, stirring occasionally.
Transfer the contents of the pan to a blender or food processor. Add the heavy cream and blend until smooth and creamy. Taste the sauce and adjust seasoning if needed.
Pour the sauce back into the pan over low heat. Stir in the grated Parmesan cheese until melted and well combined.
Add the cooked pasta to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve the pasta warm, garnished with fresh basil leaves and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 497 mg | 11% | |
*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.
