Description
A quick and flavorful roasted red pepper pasta recipe perfect for a 20-minute meal. This creamy sauce made with roasted red peppers, garlic, and Parmesan cheese blends into a smooth, vibrant pasta topping that’s sure to impress any guest.
Ingredients
Scale
Pasta
- 8 oz pasta
Sauce
- 2 roasted red peppers, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Garnish
- Fresh basil leaves for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Sauté garlic: In a pan over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook red peppers: Add the chopped roasted red peppers to the pan along with salt, black pepper, and optional red pepper flakes. Cook the mixture for 3-4 minutes to combine flavors and warm through.
- Blend the sauce: Transfer the sautéed mixture to a blender or food processor and blend until smooth and creamy.
- Toss pasta with sauce: Return the blended sauce to the pan and add the drained pasta back in. Toss well to coat the pasta evenly with the sauce. Stir in the grated Parmesan cheese until fully melted and incorporated.
- Garnish and serve: Plate the pasta and garnish with fresh basil leaves. Serve immediately while hot.
Notes
- Use jarred roasted red peppers for convenience or roast fresh peppers yourself for deeper flavor.
- Adjust red pepper flakes to your preferred spice level or omit for a milder taste.
- Parmesan cheese adds a creamy texture and umami; you can substitute with Pecorino Romano if desired.
- Reserve a little pasta water when draining to loosen the sauce if needed.
- This dish pairs well with a simple green salad or garlic bread.
