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Homemade Creamy Roasted Red Pepper Pasta photo

Creamy Roasted Red Pepper Pasta

This Creamy Roasted Red Pepper Pasta is a luxurious delight! A rich, flavorful sauce envelops perfectly cooked pasta for a dish everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 oz long pasta Spaghetti, fettuccine, or linguine work great.
  • 2 tablespoons olive oil For sautéing the onion and garlic.
  • 1 small onion Finely diced to add sweetness and depth.
  • 2 cloves garlic Minced for that aromatic flavor.
  • 16 oz jar roasted red peppers The star of the dish, providing rich flavor and color.
  • ½ cup vegetable broth To thin the sauce and add depth.
  • 1 teaspoon Italian seasoning A blend of herbs that enhances the Mediterranean flair.
  • 1 teaspoon salt To taste, adjusting for preference.
  • ½ teaspoon black pepper For a subtle kick.
  • ½ cup heavy cream Adds creaminess and richness to the sauce.
  • ½ cup grated parmesan For a cheesy finish.
  • Fresh basil To garnish and add a fresh element.

Equipment

  • Large Pot
  • Skillet
  • Blender or food processor
  • Wooden Spoon
  • Measuring cups and spoons

Method
 

Directions
  1. Start by boiling a large pot of salted water. Add the 12 oz of long pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set aside.
  2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
  3. In a blender or food processor, combine the 16 oz of jarred roasted red peppers, ½ cup of vegetable broth, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Blend until smooth.
  4. Pour the blended sauce into the skillet with the sautéed onion and garlic. Stir to combine and let it simmer for about 3-5 minutes, allowing the flavors to meld.
  5. Reduce the heat to low, then stir in ½ cup of heavy cream and ½ cup of grated parmesan. Mix well until the cheese is melted and the sauce is creamy.
  6. Add the drained pasta to the skillet, tossing gently to coat in the creamy roasted red pepper sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  7. Serve the Creamy Roasted Red Pepper Pasta hot, garnished with fresh basil and additional parmesan if desired.

Notes

  • Store leftovers in an airtight container for up to 3 days in the fridge.
  • Add a splash of vegetable broth or cream when reheating to restore creaminess.
  • Avoid freezing as cream-based sauces can separate when thawed.
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