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Creamy roasted red pepper pasta is a dish that captivates the senses with its vibrant colors, rich flavors, and delightful textures. This pasta recipe is a celebration of the humble red bell pepper, transforming it into a creamy sauce that envelops each strand of pasta in a luscious embrace. Whether you are preparing a cozy dinner for two or hosting a gathering of friends, this dish promises to impress with its delightful balance of creaminess and smokiness. The appeal of creamy roasted red pepper pasta lies not only in its taste but also in its versatility; it can be enjoyed as a comfort food classic or dressed up for a special occasion.

Creamy Roasted Red Pepper Pasta

Discover the delightful flavors of creamy roasted red pepper pasta, a dish that combines vibrant colors and rich taste. This recipe transforms sweet roasted red peppers into a luxurious creamy sauce, perfect for any occasion, whether it's a cozy dinner or a gathering with friends. Using fresh ingredients like garlic, heavy cream, and Parmesan, you'll create a comfort food classic that can be easily customized. Experience the perfect balance of smokiness and creaminess with every bite. Enjoy this simple yet impressive pasta dish that is sure to become a favorite!

Ingredients
  

12 oz (340g) pasta of your choice (fettuccine or penne are excellent options)

2 large red bell peppers

1 medium onion, diced

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon red pepper flakes (optional for a spicy kick)

Salt and pepper to taste

Fresh basil leaves for garnishing

1 tablespoon balsamic vinegar (optional for additional depth of flavor)

Instructions
 

Roast the Red Peppers: Begin by preheating your oven to 450°F (232°C). Arrange the red bell peppers on a baking sheet and lightly drizzle them with 1 tablespoon of olive oil. Roast them in the oven for 25-30 minutes, periodically turning them until their skins are blistered and charred. Once done, remove the peppers from the oven and cover them with aluminum foil. This will trap steam and make peeling easier. Let them rest for 10 minutes, then peel off the charred skins, remove the seeds, and set the roasted peppers aside.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add your pasta of choice and cook according to the package instructions until it is al dente. Before draining, reserve 1 cup of the pasta cooking water. Then, drain the pasta and set it aside.

      Prepare the Sauce: In a sizable skillet, warm the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and continue to cook for an additional minute until fragrant.

        Blend the Peppers: In a blender, combine the peeled roasted red peppers, the sautéed onion and garlic, heavy cream, balsamic vinegar (if using), red pepper flakes (if desired), and a pinch of salt and pepper. Blend the mixture until it reaches a smooth and creamy consistency.

          Combine Sauce and Cheese: Pour the red pepper cream sauce back into the skillet over medium heat. Gradually stir in the freshly grated Parmesan cheese, allowing it to melt and meld into the sauce. If the sauce appears too thick, incorporate a bit of the reserved pasta water to achieve your preferred consistency.

            Mix Pasta and Sauce: Add the cooked pasta to the skillet, gently tossing to ensure each piece is well-coated in the creamy red pepper sauce. Heat everything together for about 2-3 minutes, allowing the flavors to meld.

              Serve: Plate the creamy roasted red pepper pasta beautifully, garnishing with fresh basil leaves. For an extra touch, sprinkle some additional grated Parmesan cheese and a few red pepper flakes for a bit more spice if desired.

                Enjoy: Serve immediately while hot and revel in your delightfully creamy and flavorful meal!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings