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Roasted red peppers possess a unique flavor profile that adds both depth and sweetness to any dish they grace. Unlike their raw counterparts, roasting red peppers enhances their natural sweetness, transforming them into a velvety ingredient with rich, smoky notes. The process of roasting caramelizes the sugars in the peppers, creating a complex flavor that elevates the overall profile of the dish. This transformation is what makes roasted red peppers a beloved addition to many recipes, including the Fiery Roasted Red Pepper Pasta.

Roasted Red Pepper Pasta

Discover the vibrant flavors of Fiery Roasted Red Pepper Pasta, a comforting dish that is perfect for any occasion. This recipe beautifully combines sweet roasted red peppers, aromatic garlic, and a touch of spice to create a creamy sauce that elevates your pasta experience. Suitable for all dietary preferences, this delightful meal invites everyone to savor its deliciousness. With easy-to-follow steps, you can create a visually stunning and flavorful pasta dish that is sure to impress.
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Ingredients
  

2 large red bell peppers

3 tablespoons olive oil, divided

4 cloves garlic, minced

1 small onion, finely diced

1 teaspoon red pepper flakes (more or less to suit your heat preference)

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a vegan alternative)

12 oz pasta of your choice (fettuccine and penne are excellent options)

Fresh basil leaves, for garnish

Grated Parmesan cheese (optional, for serving)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half lengthwise, removing the seeds and stems. Place the pepper halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the skins are charred and blistered. Once roasted, remove from the oven and let them cool for a few minutes. After cooling, gently peel off the charred skins and chop the pepper flesh into small pieces.

    Cook the Pasta: While the peppers are roasting, fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Once done, drain the pasta in a colander, reserving about 1/2 cup of the starchy pasta cooking water.

      Prepare the Sauce: In a large skillet set over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Then, add the minced garlic and red pepper flakes, letting them cook for an additional minute until fragrant.

        Blend the Sauce: In a blender or food processor, combine the chopped roasted red peppers, sautéed onion and garlic mixture, oregano, salt, black pepper, vegetable broth, and heavy cream. Blend until the mixture is completely smooth and creamy.

          Combine Pasta and Sauce: Pour the blended sauce back into the skillet over medium-low heat. Add the drained pasta to the skillet, tossing gently to combine everything thoroughly. If the sauce appears too thick, gradually add a splash of the reserved pasta water until the desired consistency is reached. Stir until the pasta is well coated and heated through.

            Serve: Plate the pasta onto individual dishes and drizzle with the remaining tablespoon of olive oil. Garnish with fresh basil leaves for a pop of color and flavor. If desired, finish with a sprinkle of grated Parmesan cheese atop each serving.

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

                - Presentation Tips: For an appealing presentation, use large pasta bowls, and layer the pasta with the sauce on top. Add a few basil leaves and a light sprinkle of cheese for a decorative touch.