Roasted Red Pepper Tomato Sauce Over Linguine
Transform your pasta nights with this irresistibly creamy Roasted Red Pepper Tomato Sauce Over Linguine! This recipe blends the smoky sweetness of roasted red peppers and roma tomatoes with caramelized onion and garlic for a velvety sauce that’s pure comfort in every bite. A touch of heavy cream, vegetable broth, and Parmesan adds luxurious richness, while fresh basil and a hint of red pepper flakes keep the flavors vibrant and balanced. Perfectly cooked linguine acts as the ultimate canvas for this flavorful masterpiece. Ready in just 45 minutes, this pasta dish is an easy yet elegant choice for weeknight dinners or special occasions. Pair it with a crisp salad and crusty bread for a complete and satisfying meal. Keywords: roasted red pepper sauce, creamy tomato sauce, linguine pasta, weeknight dinner, easy pasta recipes.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 red bell peppers
- 2 roma tomatoes
- 1 yellow onion
- 3 garlic cloves
- 3 tbsp olive oil
- 1 cup heavy cream
- 0.5 cup vegetable broth
- 0.5 cup parmesan cheese
- 0.25 cup fresh basil leaves
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers and roma tomatoes in half, removing the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper.
Peel the yellow onion and cut it into quarters. Add the onion and unpeeled garlic cloves to the baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables and roast in the oven for 20-25 minutes, or until the peppers have blistered and the vegetables are tender.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions, typically 9-11 minutes for al dente. Reserve 1/4 cup of pasta water, then drain the linguine and set it aside.
Remove the roasted vegetables from the oven. Allow them to cool slightly, then peel the skins off the roasted bell peppers and discard. Peel the garlic as well.
In a blender or food processor, combine the roasted peppers, tomatoes, onion, garlic, heavy cream, vegetable broth, and 1 tablespoon of olive oil. Blend until smooth.
Pour the blended sauce into a large skillet over medium heat. Stir in the parmesan cheese, crushed red pepper flakes, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is achieved.
Serve the linguine topped with the roasted red pepper tomato sauce. Garnish with fresh basil leaves and additional parmesan cheese if desired.
Enjoy your homemade Roasted Red Pepper Tomato Sauce Over Linguine!
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 25.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1771 mg | 38% | |
*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.
