Roasted Red Pepper Puree W Prosciutto and Linguine
Elevate your pasta night with this Roasted Red Pepper Puree with Prosciutto and Linguine—a vibrant, flavor-packed dish that’s sure to impress. Featuring silky linguine tossed in a creamy roasted red pepper sauce, this recipe combines the natural sweetness of charred red bell peppers with the savory richness of Parmesan and a hint of spice from crushed red pepper flakes. Crispy prosciutto adds a bold, salty crunch, while fresh basil provides a fragrant finish. Perfect for weeknight dinners or special occasions, this pasta dish is ready in just 45 minutes and pairs beautifully with a crisp white wine. Whether you're craving indulgence or simplicity, this luscious roasted red pepper pasta is a must-try twist on classic Italian flavors!
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Recipe Information
Ingredients
- 12 oz Linguine
- 3 large Red bell peppers
- 3 tbsp Olive oil
- 2 cloves Garlic
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 slices Prosciutto
- 2 tbsp Fresh basil
- 0.25 tsp Crushed red pepper flakes
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove the seeds and stems, and place them cut side down on the baking sheet.
Roast the peppers in the preheated oven for 20-25 minutes, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes. This will make the skins easier to remove.
Meanwhile, bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Reserve 1 cup of pasta water, drain the rest, and set the pasta aside.
Peel the skins off the roasted peppers and transfer the flesh to a blender or food processor. Add 2 tablespoons of olive oil, garlic, heavy cream, Parmesan cheese, salt, black pepper, and crushed red pepper flakes. Blend until smooth.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the prosciutto and cook for 2-3 minutes on each side, until crispy. Remove the prosciutto and let it drain on paper towels.
Pour the roasted red pepper puree into the same skillet and cook over medium heat for 3-4 minutes, stirring occasionally. Adjust the consistency with the reserved pasta water if needed.
Add the cooked linguine to the skillet and toss to coat in the sauce. Let the pasta warm through for 1-2 minutes.
Divide the pasta into serving bowls, crumble the crispy prosciutto over the top, and garnish with fresh basil leaves.
Serve immediately and enjoy your roasted red pepper puree with prosciutto and linguine!
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.7 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1537 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.
