Save to Pinterest A vibrant, quick pasta dish featuring a silky roasted red pepper sauce with garlic, cream, and Parmesan—perfect for busy weeknights.
This pasta has become my go-to weeknight meal when I need something comforting yet effortless.
Ingredients
- Pasta: 200 g (7 oz) dried penne or spaghetti
- Sauce: 1 tablespoon olive oil
- Sauce: 2 cloves garlic, minced
- Sauce: 1 small onion, finely chopped
- Sauce: 1 (340 g / 12 oz) jar roasted red peppers, drained and roughly chopped
- Sauce: 100 ml (⅓ cup + 1 tbsp) heavy cream
- Sauce: 40 g (¼ cup) grated Parmesan cheese
- Sauce: ½ teaspoon smoked paprika
- Sauce: Salt and black pepper, to taste
- Garnish: Fresh basil leaves, torn (optional)
- Garnish: Extra Parmesan cheese, for serving
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Step 2:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 23 minutes until softened and fragrant.
- Step 3:
- Add the chopped roasted red peppers and smoked paprika to the skillet. Cook for 2 minutes, stirring frequently.
- Step 4:
- Transfer the red pepper mixture to a blender or use an immersion blender to purée until smooth.
- Step 5:
- Return the purée to the skillet over low heat. Stir in the heavy cream and grated Parmesan. Season with salt and black pepper. Simmer for 23 minutes until the sauce is creamy and heated through.
- Step 6:
- Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water.
- Step 7:
- Serve immediately, garnished with fresh basil and extra Parmesan if desired.
Save to Pinterest Cooking and sharing this dish has become a loving family tradition for busy evenings together.
Required Tools
Large pot, large skillet, blender or immersion blender, measuring cups and spoons, knife and chopping board
Allergen Information
Contains dairy (cream, Parmesan) and wheat (pasta). For gluten-free, use gluten-free pasta and verify all labels.
Nutritional Information
Per serving: 540 Calories, 19 g Total Fat, 73 g Carbohydrates, 17 g Protein.
Save to Pinterest This dish is a quick, flavorful solution for weeknight dinners that never disappoint.
Recipe Questions & Answers
- → How can I make the sauce vegan?
Substitute heavy cream with plant-based alternatives like coconut or oat cream, and replace Parmesan with nutritional yeast for a similar savory depth.
- → What pasta types work best for this dish?
Penne or spaghetti are ideal as they hold the creamy sauce well, but feel free to use any dried pasta you prefer.
- → Can I prepare this meal gluten-free?
Use gluten-free pasta varieties and ensure all other ingredients are labeled gluten-free to accommodate dietary needs.
- → How do I adjust the sauce consistency if it's too thick?
Add a splash of reserved pasta cooking water while tossing the pasta with the sauce to loosen and create a silky texture.
- → What seasoning enhances the flavor of this sauce?
Smoked paprika adds a subtle smoky hint while salt and pepper balance the creamy, tangy elements of the dish.