Roasted Red Pepper Pasta
This Roasted Red Pepper Pasta recipe delivers a vibrant, smoky, and creamy pasta dish perfect for a weeknight dinner or a special occasion. Roasting the red peppers enhances their natural sweetness, creating a flavorful sauce that coats every strand of pasta.
Equipment
- Baking Sheet
- Parchment paper
- Large pot
- Large skillet
- Blender or immersion blender
- Measuring cups and spoons
- Knife
- Cutting board
- Tongs
- Bowl
- Plastic wrap or kitchen towel
- Colander
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil for roasting peppers
- Salt to taste
- Freshly ground black pepper to taste
- 1 pound pasta penne, rigatoni, or gluten-free
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes optional
- ½ cup vegetable broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil, plus more for garnish
- Salt to taste for pasta sauce
- Freshly ground black pepper to taste for pasta sauce
Instructions
- Preheat oven to 450°F (232°C).
- Halve the red peppers, remove seeds and membranes, and place them skin-side up on a baking sheet lined with parchment paper.
- Drizzle peppers with 2 tablespoons olive oil, season with salt and pepper, and roast for 25-30 minutes, or until the skins are blackened and blistered.
- Alternatively, broil the peppers skin-side up for 5-10 minutes, watching carefully to prevent burning.
- Or, hold each pepper directly over a gas flame with tongs, turning occasionally, until the skin is blackened.
- Immediately transfer the roasted peppers to a bowl and cover it with plastic wrap or a kitchen towel.
- Let the peppers sit for 10-15 minutes to steam.
- Gently peel off the blackened skin from the peppers.
- Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Roughly chop the peeled roasted red peppers and add them to the skillet.
- Cook for 2-3 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer.
- Cook for 5 minutes, allowing the flavors to meld together.
- Carefully transfer the sauce to a blender or use an immersion blender to blend until smooth and creamy.
- Season with salt and pepper to taste.
- Pour the blended sauce back into the skillet.
- Stir in the heavy cream and Parmesan cheese.
- Heat through gently, stirring until the cheese is melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the chopped fresh basil.
- Serve immediately, garnished with more fresh basil and extra Parmesan cheese, if desired.
Notes
Don’t overcook the pasta; cook it al dente. Salt the pasta water for flavor. Adjust sauce thickness with pasta water as needed. The roasted red pepper sauce can be made ahead and stored in the refrigerator for up to 3 days. For a vegan version, use cashew cream and nutritional yeast. Add protein such as grilled chicken, shrimp, or sausage. Sautéed mushrooms, spinach, zucchini, or sun-dried tomatoes can be added for extra vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet, adding water or broth if needed.