Creamy Roasted Red Pepper Penne
This Creamy Roasted Red Pepper Penne is bursting with smoky sweetness and luscious Parmesan cream. Easy and vibrant, perfect for a quick weeknight dinner or impressing guests!
Servings: 4 servings
Ingredients
- 8 ounces penne pasta
- 2 large red bell peppers roasted
- 2 tablespoons olive oil for roasting and sautéing
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt to taste
- black pepper to taste
- fresh basil leaves for garnish
Instructions
- Preheat oven to 450°F (230°C). Slice red bell peppers in half, remove seeds, place cut side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and roast 20-25 minutes until skins are charred. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel skins off and set aside.
- Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente (about 10-12 minutes). Drain pasta, reserving ½ cup pasta water, and set aside.
- In a blender or food processor, combine peeled roasted red peppers and 1 tablespoon olive oil. Blend until smooth. In a large skillet over medium heat, sauté minced garlic for 1-2 minutes until fragrant. Pour in pureed red pepper mixture and stir.
- Lower heat and pour in heavy cream, stirring continuously. Let sauce simmer gently for 3-4 minutes. Gradually stir in grated Parmesan cheese until melted and incorporated. Add reserved pasta water if sauce is too thick.
- Add drained penne to skillet with sauce. Toss gently to coat evenly. Season with salt and black pepper to taste. Heat through for 1-2 minutes.
- Transfer pasta to serving plates. Garnish with fresh basil leaves. Serve immediately and enjoy!
Equipment
- Baking Sheet
- Large pot
- Large skillet or saucepan
- Blender or food processor
- Colander
- Wooden spoon or spatula
Notes
- Roast peppers at high temperature for best smoky, sweet flavor; don’t rush this step.
- For a chunkier sauce, pulse peppers instead of pureeing fully.
- Use freshly grated Parmesan for better melting and richer flavor.
- Reserve pasta water helps sauce cling beautifully to pasta; don’t skip it.
- Add red pepper flakes when sautéing garlic for a spicy kick.
