Hi there, food lover! 👋
Ready to dive into a bowl of creamy, comforting goodness that tastes like a hug in every bite? Today, we’re making a traditional Creamy Roasted Red Pepper Pasta — a dish that perfectly balances smoky sweetness with velvety creaminess. 🍝✨
This pasta has deep Mediterranean roots, born from kitchens where resourceful home cooks turned simple roasted peppers into luxurious sauces. Over time, it’s become a beloved favorite across many regions — the kind of recipe your grandmother might make with her own roasted peppers straight from the garden. 🌶️
The charm of this recipe lies in its simplicity — roasted red peppers blended into a silky sauce with garlic, onions, and a touch of cream or cheese, coating every strand of pasta with flavor. It’s a dish that feels indulgent yet wholesome, sophisticated yet rustic. Whether you’re cooking for family, friends, or yourself after a long day, this pasta brings warmth to the table and joy to the soul.
So grab your apron, light a candle, and let’s make some magic happen in your kitchen tonight! 👩🍳💛
Ingredients
For the Pasta:
- 12 oz (340 g) fettuccine or penne pasta
- Salt, for boiling water
For the Roasted Red Pepper Sauce:
- 2 large roasted red bell peppers (freshly roasted or jarred)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream (or half-and-half for lighter version)
- 1/4 cup grated Parmesan cheese (plus extra for topping)
- 1 tbsp butter
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh basil leaves, chopped (for garnish)
Step-by-Step Directions
- Roast the Peppers (if not using jarred):
Preheat your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until skins are charred. Remove, cover with foil, and let steam for 10 minutes. Peel off the skins, remove seeds, and slice into strips. 🌶️ - Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside. 🍝 - Make the Base of the Sauce:
In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté for about 3–4 minutes until translucent. Add garlic and cook for another minute until fragrant. 👩🍳 - Blend the Sauce:
Transfer the sautéed onion and garlic mixture to a blender. Add the roasted peppers, heavy cream, and Parmesan cheese. Blend until smooth and creamy. If needed, add a splash of reserved pasta water to loosen the texture. - Simmer the Sauce:
Pour the blended mixture back into the skillet. Warm it over low heat for 3–4 minutes. Season with salt, black pepper, and red pepper flakes. Stir occasionally to keep the sauce from sticking. - Combine Pasta and Sauce:
Add the cooked pasta to the skillet, tossing gently until every piece is coated in the luscious sauce. If the sauce feels too thick, drizzle in a bit more pasta water until it’s perfectly creamy. - Finish and Serve:
Sprinkle extra Parmesan and chopped basil on top. Serve immediately while hot and fragrant. Enjoy the rich, smoky aroma and creamy texture that makes this dish unforgettable! 🌿🧀
Nutritional Information
⏰ Prep Time: 10 minutes
🔥 Cooking Time: 20 minutes
⏳ Total Time: 30 minutes
⚡ Calories per serving: 410
🍽️ Servings: 4
- Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 310mg
- Carbohydrates: 52g
- Fiber: 4g
- Sugar: 7g
- Protein: 12g
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Bon appétit and happy cooking! 👩🍳🍽️
