Creamy Roasted Red Pepper Pasta (Printable)
Velvety roasted red pepper sauce with garlic and cream. A quick, elegant addition to any pasta dish.
# What You'll Need:
→ Vegetables
01 - 2 large red bell peppers, roasted, peeled, and seeded
02 - 1 small yellow onion, chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1/2 cup heavy cream
05 - 2 tablespoons unsalted butter
06 - 1/4 cup grated Parmesan cheese
→ Pantry
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried Italian herbs (optional)
11 - Pinch of red pepper flakes (optional)
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add roasted red peppers to the skillet. Cook for 2 to 3 minutes, stirring occasionally.
04 - Transfer mixture to a blender or use an immersion blender to purée until smooth.
05 - Return the purée to the skillet over low heat. Stir in butter and heavy cream.
06 - Add Parmesan cheese, salt, pepper, Italian herbs, and red pepper flakes if using. Simmer gently for 3 to 4 minutes, stirring, until the sauce thickens slightly.
07 - Taste and adjust seasoning as needed. Serve immediately over cooked pasta.
# Expert Advice:
01 -
- The sauce comes together in just 30 minutes but tastes like it simmered all day - perfect for those nights when you want something that feels special without the wait.
- The natural sweetness of roasted peppers creates a sauce that even picky eaters adore, making dinnertime conversations flow instead of focusing on what someone wont eat.
02 -
- Never add cold cream directly to a very hot sauce - I learned this the hard way when my beautiful sauce instantly separated into an oily mess.
- The sauce will continue to thicken as it cools, so stop simmering when it seems slightly thinner than your desired final consistency.
03 -
- If youre short on time, flame-roast your peppers directly on a gas burner instead of in the oven - the charred skin peels away more easily and adds a subtle smokiness that elevates the whole sauce.
- Reserve about 1/4 cup of starchy pasta cooking water before draining your pasta - stirring a splash into the finished sauce helps it cling beautifully to every strand or piece.