Imagine twirling your fork into a creamy, vibrant red sauce that's bursting with roasted pepper flavor, coating perfectly al dente penne pasta. This Penne alla Roasted Red Pepper Sauce is not just a meal; it's a culinary journey that transforms simple ingredients into a restaurant-worthy dish right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet weeknight meal, this recipe promises to elevate your pasta game with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 2 roasted red peppers
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. While waiting, prepare your ingredients by mincing garlic and roughly chopping roasted red peppers.
- In a large skillet over medium heat, sauté minced garlic in a small amount of olive oil until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Add chopped roasted red peppers to the skillet and cook for 3-4 minutes, allowing the flavors to meld together.
- Transfer the roasted red pepper and garlic mixture to a blender. Blend until smooth and creamy, creating a vibrant red sauce.
- Return the sauce to the skillet and pour in the heavy cream. Stir to combine and let simmer on low heat for 5-6 minutes, allowing the sauce to thicken slightly.
- Meanwhile, cook the penne pasta in the boiling salted water according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving 1/2 cup of pasta water in case you need to adjust the sauce consistency.
- Add the cooked pasta directly into the skillet with the roasted red pepper cream sauce. Toss to coat evenly.
- Sprinkle grated Parmesan cheese into the pasta and stir to incorporate. Season with salt and freshly ground black pepper to taste.
- If the sauce seems too thick, add a little reserved pasta water to reach desired consistency.
- Plate the pasta and garnish with fresh torn basil leaves. Serve immediately while hot.
Tips
- Roasted red pepper pro tip: If using jarred peppers, pat them dry to prevent excess moisture in your sauce.
- Garlic matters! Use fresh garlic and be careful not to burn it - low and slow is the key to releasing its sweet, aromatic flavor.
- For a silkier sauce, blend the roasted peppers until completely smooth and strain if you prefer an ultra-refined texture.
- Save some pasta water - it's liquid gold for adjusting sauce consistency and helping the sauce cling to the pasta.
- Fresh basil is non-negotiable - it adds a bright, herbal note that cuts through the richness of the cream sauce.
- Want to make it lighter? Substitute half-and-half for heavy cream or use a splash of pasta water to create a lighter sauce.
- For added depth, consider toasting some pine nuts or adding a pinch of red pepper flakes for a subtle kick.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 18g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 100mg
