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To create a truly memorable creamy roasted red pepper pasta, it’s essential to understand the role of each ingredient in the recipe. The quality and freshness of your ingredients can dramatically affect the final outcome, so take the time to select the best.

Creamy Roasted Red Pepper Pasta

Discover the rich flavors of creamy roasted red pepper pasta, a dish that balances indulgent creaminess with the sweet, smoky essence of roasted red peppers. Perfect for any occasion, this vibrant meal not only delights the palate but is also visually stunning. With easy preparation and versatile ingredients like penne pasta, heavy cream, and Parmesan cheese, it can serve as a satisfying main course or a delectable side. Elevate your dining experience with this comforting recipe that can be adapted to fit your taste and dietary needs. Unleash your culinary creativity and enjoy a delightful bowl of creamy roasted red pepper pasta!
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Ingredients
  

12 oz (340g) penne pasta

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

½ cup vegetable or chicken broth

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (adjust based on your spice preference)

Salt and pepper to taste

1 cup grated Parmesan cheese, plus extra for serving

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Halve the red bell peppers, discarding the seeds and membranes. Arrange them cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skins are blistered and blackened. Remove from the oven and allow them to cool for a few minutes before peeling off the charred skins.

    Cook the Pasta: While the peppers roast, fill a large pot with salted water and bring it to a rolling boil. Add the penne pasta and cook according to the package directions until al dente. Once done, drain the pasta, reserving about ½ cup of the starchy pasta water, and set aside.

      Create the Sauce Base: In a large skillet over medium heat, add the olive oil. When the oil is hot, add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant—be vigilant to avoid burning the garlic.

        Blend the Peppers into Sauce: After the roasted peppers have cooled, peel off the skins and transfer the flesh to a blender. Add the sautéed garlic, heavy cream, vegetable or chicken broth, smoked paprika, red pepper flakes, and a pinch of salt and pepper. Blend until the mixture is completely smooth and creamy.

          Combine Pasta and Sauce: Pour the roasted red pepper sauce into the skillet with the sautéed garlic. Stir well and reduce the heat to maintain a gentle simmer. Add the cooked penne pasta and toss everything together until the pasta is thoroughly coated in the sauce. If the sauce is too thick, gradually incorporate reserved pasta water until you achieve your desired consistency.

            Incorporate Cheese: Stir in the grated Parmesan cheese and continue mixing until the cheese is melted and the sauce becomes creamy. Taste and adjust seasoning with additional salt and pepper as needed.

              Serve and Garnish: Spoon the creamy roasted red pepper pasta into bowls. Garnish with fresh basil leaves and sprinkle extra Parmesan cheese on top, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings