A quick, creamy pasta featuring roasted red peppers, garlic, and Parmesan for a flavorful weeknight meal.
# What You Need:
→ Pasta
01 - 7 ounces dried penne or spaghetti
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 12 ounces jar roasted red peppers, drained and roughly chopped
06 - ⅓ cup plus 1 tablespoon heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon smoked paprika
09 - Salt and black pepper, to taste
→ Garnish
10 - Fresh basil leaves, torn (optional)
11 - Extra Parmesan cheese, for serving
# How-To Steps:
01 - 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.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 2 to 3 minutes until softened and fragrant.
03 - Add the chopped roasted red peppers and smoked paprika to the skillet. Cook for 2 minutes, stirring frequently.
04 - Transfer the red pepper mixture to a blender or use an immersion blender to purée until smooth.
05 - 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 2 to 3 minutes until the sauce is creamy and heated through.
06 - Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water.
07 - Serve immediately, garnished with fresh basil and extra Parmesan if desired.
