Spaghetti with Sweet Red Pepper Sauce
Transform a simple weeknight dinner into a gourmet masterpiece with this Spaghetti with Sweet Red Pepper Sauce. Featuring a luscious blend of roasted red bell peppers, creamy Parmesan, and fragrant garlic, this velvety sauce is both vibrant in color and rich in flavor. Sautéed onions and a touch of heavy cream add a decadent smoothness, while fresh basil leaves provide a burst of herbaceous freshness. Perfectly cooked al dente spaghetti absorbs the silky sauce, creating a comforting yet elegant dish. Easy to prepare in just 40 minutes, this vegetarian pasta recipe is ideal for busy weeknights or relaxed dinner parties. Serve it with extra Parmesan and a sprinkle of crushed red pepper flakes for a spicy kick. Perfect for lovers of classic Italian cooking with a modern twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 3 large red bell peppers
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 units garlic cloves
- 100 milliliters heavy cream
- 50 grams parmesan cheese, grated
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon crushed red pepper flakes (optional)
- 4 liters water
Instructions
Fill a large pot with 4 liters of water and bring it to a boil. Add a generous pinch of salt to the water.
While the water heats, prepare the red bell peppers by removing the stems, seeds, and membranes. Chop them into chunks.
Peel and finely dice the yellow onion and garlic cloves.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes.
Add the garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Add the chopped red bell peppers to the skillet. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. If desired, stir in 0.5 teaspoon of crushed red pepper flakes. Cook for 8-10 minutes, stirring occasionally, until the peppers are softened and slightly caramelized.
Transfer the cooked pepper mixture to a blender or food processor. Add 100 milliliters of heavy cream and blend until smooth and creamy. Taste and adjust seasoning if necessary.
By this time, the water should be boiling. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
Return the red pepper sauce to the skillet over low heat. Stir in 50 grams of grated parmesan cheese until melted and incorporated. If the sauce is too thick, loosen it with a splash of the reserved pasta cooking water.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce. Cook for 1-2 minutes to let the flavors meld.
Serve the spaghetti hot, garnished with fresh basil leaves and additional parmesan cheese, if desired.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 28.2 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 923 mg | 71% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1606 mg | 34% | |
*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.
