Roasted Red Pepper Pasta (Print Version)

A vibrant, creamy pasta dish with sweet roasted red peppers, garlic, and Parmesan. Easy vegetarian main course ready in 35 minutes.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Roasted Red Pepper Sauce

02 - 2 large red bell peppers, roasted, peeled, and chopped, 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, optional
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves, torn
12 - Extra grated Parmesan cheese

# Directions:

01 - If using fresh red bell peppers, roast over an open flame or under the broiler until skin is charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, deseed, and roughly chop.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Add roasted red peppers to the skillet and cook for 2 minutes. Transfer mixture to a blender or use an immersion blender in the pan. Blend until smooth.
05 - Return sauce to skillet over low heat. Stir in heavy cream, Parmesan, oregano, and red pepper flakes if using. Season with salt and black pepper. Simmer for 2 to 3 minutes until heated through. Add reserved pasta water if sauce is too thick.
06 - Add cooked pasta to the sauce and toss to coat evenly.
07 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Suggestions:

01 -
  • It feels indulgent but comes together in the time it takes to boil pasta and make a phone call.
  • The sauce is naturally sweet from the peppers, so even picky eaters ask for seconds.
  • You can use jarred roasted peppers and nobody will ever know.
  • It reheats beautifully the next day, which is rare for creamy pasta dishes.
02 -
  • Do not skip reserving pasta water; it is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • If you blend the sauce while it is too hot with the lid fully sealed, it can explode, so leave the lid slightly ajar or use a towel.
  • Fresh peppers taste more complex, but jarred ones are consistent and never let me down on a busy night.
03 -
  • Taste the sauce before adding salt; Parmesan is salty on its own and you might not need much.
  • If you want a deeper flavor, roast the garlic along with the peppers for a mellow sweetness.
  • Use an immersion blender directly in the skillet to save yourself from washing another dish.
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