Creamy Roasted Red Pepper Pasta

Silky roasted pepper sauce with cream and Parmesan coats tender pasta in this quick 30-minute vegetarian main dish.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Sauce

02 - 1 (12 oz) jar roasted red peppers, drained

03 - 2 tbsp olive oil

04 - 1 small yellow onion, finely chopped

05 - 3 cloves garlic, minced

06 - 1/2 cup heavy cream

07 - 1/4 cup grated Parmesan cheese

08 - 1/2 tsp smoked paprika

09 - 1/4 tsp crushed red pepper flakes

10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tbsp chopped fresh basil or parsley

12 - Additional Parmesan cheese for serving

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 4–5 minutes until soft and translucent. Add garlic and cook 1 minute more.

03 - Transfer onion and garlic to a blender. Add drained roasted red peppers, heavy cream, Parmesan, smoked paprika, and red pepper flakes. Blend until completely smooth.

04 - Return sauce to the skillet over low-medium heat. Simmer 3–4 minutes, stirring occasionally. Season with salt and pepper.

05 - Add drained pasta to the skillet and toss to coat. Add reserved pasta water as needed for desired consistency. Serve immediately garnished with fresh herbs and extra Parmesan.

# Expert Advice:

01 -

The sauce comes together in minutes but tastes like it simmered all afternoon
Jarred peppers do all the heavy lifting, so you look fancy with zero effort
That smoky sweetness clings to every curve and hollow of the pasta

02 -

Reserve that pasta water before draining, the starchy liquid helps the sauce cling and marry with the noodles
Let the sauce cool slightly before blending if you are using a regular blender, hot liquid expands aggressively
The sauce thickens as it sits, so err on the side of slightly thinner when you first toss everything together

03 -