Roasted Red Pepper Sauce for Pasta
Elevate your pasta night with this rich and flavorful Roasted Red Pepper Sauce for Pasta. This velvety sauce combines the smoky sweetness of oven-roasted red bell peppers with the creaminess of heavy cream and parmesan cheese for a delectable dish that's as comforting as it is sophisticated. Infused with sautéed onions, garlic, and a hint of crushed red pepper flakes for subtle heat, this sauce is perfectly balanced and irresistibly indulgent. Blended to smooth perfection and tossed with your favorite pasta, it's a quick and easy recipe ready in just 35 minutes, making it an ideal choice for weeknight dinners or special occasions. Garnish with fresh basil for an aromatic finishing touch, and enjoy this vibrant sauce that’s bursting with bold flavors. Perfect for fans of Italian-inspired pasta dishes, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 whole garlic cloves
- 0.5 cups vegetable broth
- 0.25 cups heavy cream
- 0.5 cups parmesan cheese, grated
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil leaves (optional, for garnish)
- 12 ounces pasta of choice, cooked
Instructions
1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Place the red bell peppers on the prepared baking sheet. Roast them in the oven for 20-25 minutes, turning occasionally, until the skin is blistered and charred.
3. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes to loosen their skin.
4. While waiting, finely chop the onion and garlic.
5. Peel the skin off the peppers, remove the seeds and stems, and roughly chop the flesh. Set aside.
6. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened.
7. Add the garlic and crushed red pepper flakes to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
8. Add the roasted red peppers and vegetable broth to the skillet. Simmer for 5 minutes to combine the flavors.
9. Transfer the mixture to a blender or use an immersion blender to purée until smooth.
10. Return the puréed sauce to the skillet over low heat. Stir in the heavy cream and grated parmesan cheese until fully combined and creamy.
11. Taste the sauce and season with salt and black pepper as needed.
12. Toss the cooked pasta with the sauce until evenly coated. Serve immediately, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 21.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1333 mg | 28% | |
*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.
