Vibrant creamy pasta with roasted red peppers, garlic, and Parmesan. A simple Italian-inspired main dish ready in 35 minutes.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Roasted Red Pepper Sauce
02 - 2 large red bell peppers, roasted and peeled, or 12 oz jarred roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, diced
05 - 3 garlic cloves, minced
06 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon dried oregano
09 - ¼ teaspoon crushed red pepper flakes
10 - Salt and black pepper to taste
→ Garnish
11 - Fresh basil leaves, torn
12 - Extra grated Parmesan cheese
# How-To Steps:
01 - If using fresh red bell peppers, roast them over an open flame or under the broiler until the skin is charred. Place in a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel away the blackened skin, remove seeds, and roughly chop the peppers.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Drain through a colander and reserve ½ cup of pasta cooking water.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add roasted red peppers to the skillet and cook for 2 minutes. Transfer the entire mixture to a blender or use an immersion blender directly in the pan. Blend until completely smooth.
05 - Return the blended sauce to the skillet over low heat. Stir in heavy cream, Parmesan cheese, dried oregano, and crushed red pepper flakes. Season with salt and black pepper to taste. Simmer for 2 to 3 minutes until heated through. Add reserved pasta water gradually if the sauce becomes too thick.
06 - Add the cooked pasta to the sauce and toss thoroughly until all pasta is evenly coated with the sauce.
07 - Transfer to serving bowls and garnish with torn fresh basil leaves and additional grated Parmesan cheese. Serve immediately.
