Indulge your taste buds with a dish that’s as vibrant as it is delicious: Creamy Roasted Red Pepper Pasta Sauce! This Italian-inspired delight transforms simple ingredients into a luscious, flavorful sauce that clings to your pasta like a warm hug. With just 25 minutes from prep to plate, you’ll be savoring the rich, creamy goodness in no time. Whether you're cooking for a cozy night in or impressing guests at your next dinner party, this recipe is sure to steal the show. Ready to elevate your pasta game? Let’s dive into the creamy magic!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 roasted red peppers
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 lb pasta
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients. If you haven't done so already, roast the red peppers. You can do this by placing them under a broiler or on a grill until the skins are charred and blistered. Once roasted, place the peppers in a bowl and cover them with plastic wrap for about 10 minutes to steam. This will make it easier to peel off the skins. After steaming, peel the skins off, remove the seeds, and chop the peppers into smaller pieces.
- While the peppers are steaming, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta, then set the drained pasta aside.
- In a large skillet over medium heat, add a drizzle of olive oil and the minced garlic. Sauté the garlic for about 1-2 minutes until it becomes fragrant, being careful not to let it burn.
- Add the roasted red peppers to the skillet with the garlic. Stir to combine and let them cook together for about 2-3 minutes to meld the flavors.
- Pour in the heavy cream and stir well to combine with the peppers and garlic. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
- Using an immersion blender, blend the sauce until smooth. If you don’t have an immersion blender, you can transfer the mixture to a regular blender. Just be careful when blending hot liquids; allow it to cool slightly and blend in batches if necessary.
- Once the sauce is smooth, return it to the skillet over low heat. Stir in the grated Parmesan cheese until melted and well combined. Season the sauce with salt and pepper to taste. If the sauce is too thick, you can add some reserved pasta water to reach your desired consistency.
- Add the cooked pasta to the sauce and toss to coat the pasta evenly with the creamy red pepper sauce. Allow it to heat through for an additional 2-3 minutes.
- Serve the creamy roasted red pepper pasta in bowls, garnished with fresh basil leaves for a pop of color and flavor. Enjoy your delicious Italian dish!
Tips
- Roasting Peppers: For the best flavor, roast your red peppers until the skins are charred and blistered. This adds a smoky depth to your sauce that enhances its richness.
- Pasta Perfection: Make sure to cook your pasta al dente, as it will continue to cook slightly when mixed with the sauce. This ensures a perfect texture.
- Garlic Sauté: Keep an eye on the garlic while sautéing; it can burn quickly! Aim for a fragrant, golden color to bring out its best flavor.
- Blending: If you don’t have an immersion blender, a regular blender works just fine. Just remember to let the sauce cool slightly before blending to avoid any splatters.
- Consistency Control: If your sauce is too thick after blending, gradually add reserved pasta water until you reach your desired consistency. This will help the sauce cling beautifully to the pasta.
- Garnish with Freshness: Don’t skip the fresh basil! It adds a burst of color and a refreshing flavor that complements the creaminess of the sauce perfectly.
- Make it Your Own: Feel free to add in some cooked chicken or sautéed vegetables for added nutrition and flavor. This sauce is versatile and can be adapted to your taste!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 65g
Protein: 22g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 110mg
