Description
A quick and flavorful pasta dish featuring roasted red peppers and a hint of spice.
Ingredients
Scale
- 1 pound pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (12 ounce) jar roasted red peppers, drained and roughly chopped
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil, for garnish (optional)
Instructions
- Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes and cook for 1 minute more until fragrant.
- Stir in the chopped roasted red peppers and cook for 2-3 minutes.
- Pour in the heavy cream and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Remove skillet from heat. Carefully transfer the red pepper mixture to a blender or use an immersion blender to puree until smooth.
- Return the sauce to the skillet. Stir in the Parmesan cheese. Season with salt and pepper.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For a milder dish, reduce or omit the red pepper flakes.
- You can add cooked chicken, shrimp, or vegetables to make it a complete meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Spicy Roasted Red Pepper Pasta, red pepper pasta, easy pasta, quick dinner, vegetarian pasta, creamy pasta