Description
This Roasted Red Pepper Pasta features sweet, smoky roasted peppers blended into a creamy sauce with a hint of spice, tossed with perfectly cooked penne pasta. A comforting and flavorful dish that comes together easily with simple ingredients and minimal prep.
Ingredients
Roasted Vegetables
- 3 medium red peppers, cut into large slices
- 1 medium white onion, cut into wedges
- 8 garlic cloves, whole
- Olive oil, for roasting
- Kosher salt, for seasoning
Pasta
- 10 ounces penne pasta
- 1/4 cup reserved pasta water
Sauce
- 1/2 cup half-and-half
- 1 tablespoon tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt (plus more as needed)
- 1 tablespoon butter
Toppings
- Grated Parmesan cheese, for serving
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 450°F and line a baking sheet with parchment paper. This prepares the oven and the baking surface for roasting the vegetables evenly.
- Roast vegetables: Arrange the red peppers, onion wedges, and whole garlic cloves on the baking sheet. Drizzle them with olive oil and sprinkle kosher salt evenly over the vegetables. Roast in the oven for about 25 minutes, or until they are tender and lightly charred to develop smoky flavor.
- Cook pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Before draining, reserve 1/4 cup of the pasta water to adjust sauce consistency later.
- Blend sauce: Transfer the roasted vegetables to a blender. Add the half-and-half, tomato paste, dried oregano, red pepper flakes, and an extra pinch of kosher salt. Blend until the mixture is smooth and creamy, forming a rich roasted red pepper sauce.
- Combine pasta and sauce: Return the drained pasta to the pot over medium-low heat. Add the butter and pour in the blended sauce. Stir gently for 3-4 minutes to heat through and let flavors meld. Use reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Garnish and serve: Plate the pasta and top generously with grated Parmesan cheese. Add fresh basil leaves if desired for a bright, herbal note. Serve immediately and enjoy this delicious, comforting roasted red pepper pasta.
Notes
- You can substitute half-and-half with heavy cream or whole milk for a richer or lighter sauce.
- Adjust the red pepper flakes to control the spice level according to your taste.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- If you prefer a vegan version, replace butter and half-and-half with plant-based alternatives.
- Make sure to reserve pasta water as its starch content helps to bind and smooth the sauce.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
