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Creamy Roasted Red Pepper Pasta Delightful Recipe

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- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves, for garnish To make creamy roasted red pepper pasta, you will need a few key tools: - Baking sheet - Blender or food processor - Large skillet - Pot for boiling pasta - Knife and cutting board Use fresh, firm red bell peppers for the best flavor. Look for peppers with smooth skin and no blemishes. Choose heavy cream that is not close to its expiration date. This will ensure a rich and creamy sauce. For cheese, use freshly grated Parmesan instead of pre-grated. It melts better and tastes fresher. Lastly, fresh basil adds a bright finish, so get the freshest leaves you can find! {{ingredient_image_1}} To start, preheat your oven to 425°F (220°C). This step is key for roasting. Next, cut the two red bell peppers in half. Remove the seeds and place them cut-side down on a baking sheet. Roast those peppers for about 20 to 25 minutes. You want the skins to get charred and blistered. Once done, take them out and place them in a bowl. Cover the bowl tightly with plastic wrap. This will steam the peppers, making the skin easy to peel. Let them sit for about 10 minutes. When the time is up, peel off the skin and chop the peppers into smaller pieces. While the peppers steam, it’s time to cook the pasta. Use 12 oz of penne or fettuccine for this dish. Follow the package instructions to cook the pasta until it is al dente. Once cooked, drain the pasta but save 1/2 cup of the pasta water. This water will help later on to make the sauce creamy and smooth. Now, let's make the star of the show: the creamy sauce. In a blender or food processor, combine the roasted red peppers, 1 cup of heavy cream, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Blend everything until it is smooth and creamy. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Pour the creamy red pepper sauce into the skillet and bring it to a gentle simmer. If the sauce is too thick, stir in some reserved pasta water until you reach your desired consistency. Add the cooked pasta to the skillet and toss it well to coat. Finally, stir in 1/2 cup of grated Parmesan cheese. Let it melt into the sauce and mix everything well. Adjust the seasoning with salt and pepper to taste. Serve your creamy roasted red pepper pasta hot, garnished with fresh basil leaves. Enjoy your delightful meal! To get a rich and smooth sauce, start with roasted red peppers. Roast them until their skins are charred. This adds depth to the flavor. Use heavy cream for creaminess. Blend the peppers, cream, and spices until smooth. If the sauce is too thick, add some reserved pasta water. This makes it silky and coats the pasta well. One common mistake is not roasting the peppers long enough. If you skip this step, the sauce will lack flavor. Another mistake is adding too much salt too early. Taste as you go to balance flavors. Also, avoid overcooking the pasta. You want it al dente, which means firm to the bite. This helps it hold up in the sauce. If you like a bit of heat, add red pepper flakes. Start with a pinch and taste. You can always add more. For a milder dish, skip the smoked paprika. Instead, focus on the creamy elements. Fresh basil also adds flavor without spice. Toss in some fresh basil leaves at the end for a fragrant finish. Pro Tips Use Fresh Garlic: Fresh minced garlic will provide a more vibrant flavor compared to pre-minced options. Add it to the sauce just before blending for a fresher taste. Reserve Pasta Water: Always save some pasta water before draining. It contains starch that helps thicken the sauce and helps it cling to the pasta better. Customize the Spice: For a bit of heat, consider adding red pepper flakes to the sauce. Adjust the amount to your preferred spice level. Garnish Wisely: Fresh basil not only adds flavor but also enhances the dish's presentation. Tear the leaves instead of chopping to release more aroma. {{image_2}} You can make this dish vegetarian by keeping the same base recipe. The creamy roasted red pepper sauce is rich and flavorful. You can also add veggies like spinach, mushrooms, or zucchini to the pasta. These additions provide extra taste and nutrients. For a crunchy texture, consider adding pine nuts or sunflower seeds. They add a nice bite while staying true to vegetarian options. If you want to add protein, grilled chicken or shrimp pairs well with this dish. Simply cook the protein separately, then toss it with the pasta and sauce. For a plant-based option, try chickpeas or tofu. They soak up the creamy sauce nicely. Adding protein makes the meal heartier and more satisfying. To make this pasta gluten-free, use gluten-free pasta. Many brands offer great options that taste just as good. You can also substitute heavy cream with coconut milk for a lighter version. This keeps the dish creamy and adds a hint of sweetness. Always check labels to ensure all ingredients are gluten-free. Enjoying this dish without gluten is easy with these simple swaps! To keep your creamy roasted red pepper pasta fresh, let it cool completely. Place it in an airtight container. You can store it in the fridge for up to three days. Be sure to label the container with the date to track freshness. If you want to enjoy it later, you can freeze it. When you're ready to eat your leftover pasta, take it out of the fridge. You can reheat it on the stove over low heat. Add a splash of water or cream to keep it creamy. Stir often to prevent sticking. If you use a microwave, heat it in short bursts. Stir between each burst for even warming. To freeze this dish, pack the cooled pasta in a freezer-safe container. Leave some space at the top for expansion. It can last in the freezer for up to three months. When you want to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. This way, you can savor a delicious meal anytime! To make creamy roasted red pepper pasta, start by roasting red bell peppers. Preheat your oven to 425°F (220°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skins are charred. After roasting, cover the peppers in a bowl with plastic wrap. Let them steam for 10 minutes. This helps with peeling the skin. While they steam, cook 12 oz of pasta like penne or fettuccine. Cook until it is al dente. Drain the pasta, saving 1/2 cup of pasta water. Peel the skins from the peppers and chop them. Blend the peppers with 1 cup of heavy cream, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and salt and pepper until smooth. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Pour your creamy sauce into the skillet and let it simmer. Add reserved pasta water to reach your desired sauce thickness. Toss in the pasta and mix well. Stir in 1/2 cup of grated Parmesan cheese. Serve hot, garnished with fresh basil leaves. Yes, you can substitute heavy cream in this recipe. Use alternatives like half-and-half, whole milk, or coconut cream for a dairy-free option. Each will change the sauce's richness. If you choose a thinner option, like whole milk, add a bit of flour or cornstarch to thicken it. Adjust cooking times based on what you use. This keeps the sauce creamy and delicious. The best sides to serve with creamy roasted red pepper pasta include: - Garlic bread - A fresh green salad - Roasted vegetables - Steamed broccoli - Grilled chicken These sides balance the rich sauce and add flavor. Enjoy your meal with a glass of white wine or sparkling water for a refreshing touch! We covered the key points for making creamy roasted red pepper pasta. You learned about ingredients, necessary equipment, and tips for choosing top-quality items. I provided step-by-step instructions on prepping bell peppers, cooking pasta, and making the sauce. You also got tips for achieving the perfect creaminess and avoiding mistakes. Plus, we explored variations for different diets and storage tips for leftovers. Now you have all the tools to make a delicious dish. Enjoy cooking and impressing your friends and family!

WANT TO SAVE THIS RECIPE?

If you’re craving a dish that’s both creamy and packed with flavor, you’ve come to the right place! My Creamy Roasted Red Pepper Pasta is simple to make and utterly delightful. With just a few fresh ingredients and clear steps, you can impress anyone at your dinner table. Join me as we explore how to create this tasty meal and elevate your pasta game. Let’s get started!

Why I Love This Recipe

  1. Simple Ingredients: This recipe uses common pantry staples, making it easy to whip up a delicious meal without a last-minute grocery run.
  2. Flavor Packed: The roasted red peppers combined with garlic and smoked paprika create a rich and vibrant sauce that’s bursting with flavor.
  3. Creamy Comfort: The addition of heavy cream and Parmesan cheese gives this pasta dish a luxurious texture that feels indulgent yet comforting.
  4. Quick to Make: With a total time of just 45 minutes, this recipe is perfect for a weeknight dinner when you’re short on time but still want something special.

Ingredients

List of Ingredients

  • 12 oz pasta (penne or fettuccine)
  • 2 large red bell peppers
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish

Necessary Equipment

To make creamy roasted red pepper pasta, you will need a few key tools:

  • Baking sheet
  • Blender or food processor
  • Large skillet
  • Pot for boiling pasta
  • Knife and cutting board

Tips for Ingredient Quality

Use fresh, firm red bell peppers for the best flavor. Look for peppers with smooth skin and no blemishes. Choose heavy cream that is not close to its expiration date. This will ensure a rich and creamy sauce. For cheese, use freshly grated Parmesan instead of pre-grated. It melts better and tastes fresher. Lastly, fresh basil adds a bright finish, so get the freshest leaves you can find!

Step-by-Step Instructions

Preparing the Bell Peppers

To start, preheat your oven to 425°F (220°C). This step is key for roasting. Next, cut the two red bell peppers in half. Remove the seeds and place them cut-side down on a baking sheet. Roast those peppers for about 20 to 25 minutes. You want the skins to get charred and blistered. Once done, take them out and place them in a bowl. Cover the bowl tightly with plastic wrap. This will steam the peppers, making the skin easy to peel. Let them sit for about 10 minutes. When the time is up, peel off the skin and chop the peppers into smaller pieces.

Cooking the Pasta

While the peppers steam, it’s time to cook the pasta. Use 12 oz of penne or fettuccine for this dish. Follow the package instructions to cook the pasta until it is al dente. Once cooked, drain the pasta but save 1/2 cup of the pasta water. This water will help later on to make the sauce creamy and smooth.

Making the Creamy Sauce

Now, let’s make the star of the show: the creamy sauce. In a blender or food processor, combine the roasted red peppers, 1 cup of heavy cream, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Blend everything until it is smooth and creamy. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Pour the creamy red pepper sauce into the skillet and bring it to a gentle simmer. If the sauce is too thick, stir in some reserved pasta water until you reach your desired consistency. Add the cooked pasta to the skillet and toss it well to coat. Finally, stir in 1/2 cup of grated Parmesan cheese. Let it melt into the sauce and mix everything well. Adjust the seasoning with salt and pepper to taste. Serve your creamy roasted red pepper pasta hot, garnished with fresh basil leaves. Enjoy your delightful meal!

Tips & Tricks

Achieving the Perfect Creamy Sauce

To get a rich and smooth sauce, start with roasted red peppers. Roast them until their skins are charred. This adds depth to the flavor. Use heavy cream for creaminess. Blend the peppers, cream, and spices until smooth. If the sauce is too thick, add some reserved pasta water. This makes it silky and coats the pasta well.

Common Mistakes to Avoid

One common mistake is not roasting the peppers long enough. If you skip this step, the sauce will lack flavor. Another mistake is adding too much salt too early. Taste as you go to balance flavors. Also, avoid overcooking the pasta. You want it al dente, which means firm to the bite. This helps it hold up in the sauce.

How to Adjust Spice Levels

If you like a bit of heat, add red pepper flakes. Start with a pinch and taste. You can always add more. For a milder dish, skip the smoked paprika. Instead, focus on the creamy elements. Fresh basil also adds flavor without spice. Toss in some fresh basil leaves at the end for a fragrant finish.

Pro Tips

  1. Use Fresh Garlic: Fresh minced garlic will provide a more vibrant flavor compared to pre-minced options. Add it to the sauce just before blending for a fresher taste.
  2. Reserve Pasta Water: Always save some pasta water before draining. It contains starch that helps thicken the sauce and helps it cling to the pasta better.
  3. Customize the Spice: For a bit of heat, consider adding red pepper flakes to the sauce. Adjust the amount to your preferred spice level.
  4. Garnish Wisely: Fresh basil not only adds flavor but also enhances the dish’s presentation. Tear the leaves instead of chopping to release more aroma.

Variations

Vegetarian Alternatives

You can make this dish vegetarian by keeping the same base recipe. The creamy roasted red pepper sauce is rich and flavorful. You can also add veggies like spinach, mushrooms, or zucchini to the pasta. These additions provide extra taste and nutrients. For a crunchy texture, consider adding pine nuts or sunflower seeds. They add a nice bite while staying true to vegetarian options.

Protein Additions

If you want to add protein, grilled chicken or shrimp pairs well with this dish. Simply cook the protein separately, then toss it with the pasta and sauce. For a plant-based option, try chickpeas or tofu. They soak up the creamy sauce nicely. Adding protein makes the meal heartier and more satisfying.

Gluten-Free Adaptations

To make this pasta gluten-free, use gluten-free pasta. Many brands offer great options that taste just as good. You can also substitute heavy cream with coconut milk for a lighter version. This keeps the dish creamy and adds a hint of sweetness. Always check labels to ensure all ingredients are gluten-free. Enjoying this dish without gluten is easy with these simple swaps!

Storage Info

How to Store Leftovers

To keep your creamy roasted red pepper pasta fresh, let it cool completely. Place it in an airtight container. You can store it in the fridge for up to three days. Be sure to label the container with the date to track freshness. If you want to enjoy it later, you can freeze it.

Reheating Instructions

When you’re ready to eat your leftover pasta, take it out of the fridge. You can reheat it on the stove over low heat. Add a splash of water or cream to keep it creamy. Stir often to prevent sticking. If you use a microwave, heat it in short bursts. Stir between each burst for even warming.

Freezing the Dish

To freeze this dish, pack the cooled pasta in a freezer-safe container. Leave some space at the top for expansion. It can last in the freezer for up to three months. When you want to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. This way, you can savor a delicious meal anytime!

FAQs

How do I make creamy roasted red pepper pasta?

To make creamy roasted red pepper pasta, start by roasting red bell peppers. Preheat your oven to 425°F (220°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skins are charred.

After roasting, cover the peppers in a bowl with plastic wrap. Let them steam for 10 minutes. This helps with peeling the skin. While they steam, cook 12 oz of pasta like penne or fettuccine. Cook until it is al dente. Drain the pasta, saving 1/2 cup of pasta water.

Peel the skins from the peppers and chop them. Blend the peppers with 1 cup of heavy cream, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and salt and pepper until smooth.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Pour your creamy sauce into the skillet and let it simmer. Add reserved pasta water to reach your desired sauce thickness. Toss in the pasta and mix well. Stir in 1/2 cup of grated Parmesan cheese. Serve hot, garnished with fresh basil leaves.

Can I substitute heavy cream in this recipe?

Yes, you can substitute heavy cream in this recipe. Use alternatives like half-and-half, whole milk, or coconut cream for a dairy-free option. Each will change the sauce’s richness. If you choose a thinner option, like whole milk, add a bit of flour or cornstarch to thicken it. Adjust cooking times based on what you use. This keeps the sauce creamy and delicious.

What are the best sides to serve with this pasta?

The best sides to serve with creamy roasted red pepper pasta include:

  • Garlic bread
  • A fresh green salad
  • Roasted vegetables
  • Steamed broccoli
  • Grilled chicken

These sides balance the rich sauce and add flavor. Enjoy your meal with a glass of white wine or sparkling water for a refreshing touch!

We covered the key points for making creamy roasted red pepper pasta. You learned about ingredients, necessary equipment, and tips for choosing top-quality items. I provided step-by-step instructions on prepping bell peppers, cooking pasta, and making the sauce. You also got tips for achieving the perfect creaminess and avoiding mistakes. Plus, we explored variations for different diets and storage tips for leftovers. Now you have all the tools to make a delicious dish. Enjoy cooking and impressing your friends and famil

- 12 oz pasta (penne or fettuccine) - 2 large red bell peppers - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves, for garnish To make creamy roasted red pepper pasta, you will need a few key tools: - Baking sheet - Blender or food processor - Large skillet - Pot for boiling pasta - Knife and cutting board Use fresh, firm red bell peppers for the best flavor. Look for peppers with smooth skin and no blemishes. Choose heavy cream that is not close to its expiration date. This will ensure a rich and creamy sauce. For cheese, use freshly grated Parmesan instead of pre-grated. It melts better and tastes fresher. Lastly, fresh basil adds a bright finish, so get the freshest leaves you can find! {{ingredient_image_1}} To start, preheat your oven to 425°F (220°C). This step is key for roasting. Next, cut the two red bell peppers in half. Remove the seeds and place them cut-side down on a baking sheet. Roast those peppers for about 20 to 25 minutes. You want the skins to get charred and blistered. Once done, take them out and place them in a bowl. Cover the bowl tightly with plastic wrap. This will steam the peppers, making the skin easy to peel. Let them sit for about 10 minutes. When the time is up, peel off the skin and chop the peppers into smaller pieces. While the peppers steam, it’s time to cook the pasta. Use 12 oz of penne or fettuccine for this dish. Follow the package instructions to cook the pasta until it is al dente. Once cooked, drain the pasta but save 1/2 cup of the pasta water. This water will help later on to make the sauce creamy and smooth. Now, let's make the star of the show: the creamy sauce. In a blender or food processor, combine the roasted red peppers, 1 cup of heavy cream, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Blend everything until it is smooth and creamy. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Pour the creamy red pepper sauce into the skillet and bring it to a gentle simmer. If the sauce is too thick, stir in some reserved pasta water until you reach your desired consistency. Add the cooked pasta to the skillet and toss it well to coat. Finally, stir in 1/2 cup of grated Parmesan cheese. Let it melt into the sauce and mix everything well. Adjust the seasoning with salt and pepper to taste. Serve your creamy roasted red pepper pasta hot, garnished with fresh basil leaves. Enjoy your delightful meal! To get a rich and smooth sauce, start with roasted red peppers. Roast them until their skins are charred. This adds depth to the flavor. Use heavy cream for creaminess. Blend the peppers, cream, and spices until smooth. If the sauce is too thick, add some reserved pasta water. This makes it silky and coats the pasta well. One common mistake is not roasting the peppers long enough. If you skip this step, the sauce will lack flavor. Another mistake is adding too much salt too early. Taste as you go to balance flavors. Also, avoid overcooking the pasta. You want it al dente, which means firm to the bite. This helps it hold up in the sauce. If you like a bit of heat, add red pepper flakes. Start with a pinch and taste. You can always add more. For a milder dish, skip the smoked paprika. Instead, focus on the creamy elements. Fresh basil also adds flavor without spice. Toss in some fresh basil leaves at the end for a fragrant finish. Pro Tips Use Fresh Garlic: Fresh minced garlic will provide a more vibrant flavor compared to pre-minced options. Add it to the sauce just before blending for a fresher taste. Reserve Pasta Water: Always save some pasta water before draining. It contains starch that helps thicken the sauce and helps it cling to the pasta better. Customize the Spice: For a bit of heat, consider adding red pepper flakes to the sauce. Adjust the amount to your preferred spice level. Garnish Wisely: Fresh basil not only adds flavor but also enhances the dish's presentation. Tear the leaves instead of chopping to release more aroma. {{image_2}} You can make this dish vegetarian by keeping the same base recipe. The creamy roasted red pepper sauce is rich and flavorful. You can also add veggies like spinach, mushrooms, or zucchini to the pasta. These additions provide extra taste and nutrients. For a crunchy texture, consider adding pine nuts or sunflower seeds. They add a nice bite while staying true to vegetarian options. If you want to add protein, grilled chicken or shrimp pairs well with this dish. Simply cook the protein separately, then toss it with the pasta and sauce. For a plant-based option, try chickpeas or tofu. They soak up the creamy sauce nicely. Adding protein makes the meal heartier and more satisfying. To make this pasta gluten-free, use gluten-free pasta. Many brands offer great options that taste just as good. You can also substitute heavy cream with coconut milk for a lighter version. This keeps the dish creamy and adds a hint of sweetness. Always check labels to ensure all ingredients are gluten-free. Enjoying this dish without gluten is easy with these simple swaps! To keep your creamy roasted red pepper pasta fresh, let it cool completely. Place it in an airtight container. You can store it in the fridge for up to three days. Be sure to label the container with the date to track freshness. If you want to enjoy it later, you can freeze it. When you're ready to eat your leftover pasta, take it out of the fridge. You can reheat it on the stove over low heat. Add a splash of water or cream to keep it creamy. Stir often to prevent sticking. If you use a microwave, heat it in short bursts. Stir between each burst for even warming. To freeze this dish, pack the cooled pasta in a freezer-safe container. Leave some space at the top for expansion. It can last in the freezer for up to three months. When you want to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. This way, you can savor a delicious meal anytime! To make creamy roasted red pepper pasta, start by roasting red bell peppers. Preheat your oven to 425°F (220°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skins are charred. After roasting, cover the peppers in a bowl with plastic wrap. Let them steam for 10 minutes. This helps with peeling the skin. While they steam, cook 12 oz of pasta like penne or fettuccine. Cook until it is al dente. Drain the pasta, saving 1/2 cup of pasta water. Peel the skins from the peppers and chop them. Blend the peppers with 1 cup of heavy cream, 2 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and salt and pepper until smooth. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Pour your creamy sauce into the skillet and let it simmer. Add reserved pasta water to reach your desired sauce thickness. Toss in the pasta and mix well. Stir in 1/2 cup of grated Parmesan cheese. Serve hot, garnished with fresh basil leaves. Yes, you can substitute heavy cream in this recipe. Use alternatives like half-and-half, whole milk, or coconut cream for a dairy-free option. Each will change the sauce's richness. If you choose a thinner option, like whole milk, add a bit of flour or cornstarch to thicken it. Adjust cooking times based on what you use. This keeps the sauce creamy and delicious. The best sides to serve with creamy roasted red pepper pasta include: - Garlic bread - A fresh green salad - Roasted vegetables - Steamed broccoli - Grilled chicken These sides balance the rich sauce and add flavor. Enjoy your meal with a glass of white wine or sparkling water for a refreshing touch! We covered the key points for making creamy roasted red pepper pasta. You learned about ingredients, necessary equipment, and tips for choosing top-quality items. I provided step-by-step instructions on prepping bell peppers, cooking pasta, and making the sauce. You also got tips for achieving the perfect creaminess and avoiding mistakes. Plus, we explored variations for different diets and storage tips for leftovers. Now you have all the tools to make a delicious dish. Enjoy cooking and impressing your friends and family!

Creamy Roasted Red Pepper Pasta

A delicious pasta dish featuring a creamy sauce made from roasted red peppers, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (penne or fettuccine)
  • 2 large red bell peppers
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 20-25 minutes until their skins are charred and blistered.
  • Remove the peppers from the oven and place them in a bowl, covering it tightly with plastic wrap. This will steam the peppers and make it easier to peel the skin. Let them sit for about 10 minutes.
  • While the peppers are steaming, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • After the peppers have cooled, peel off the skin and chop them into smaller pieces.
  • In a blender or food processor, combine the roasted red peppers, heavy cream, garlic, oregano, smoked paprika, salt, and pepper. Blend until smooth and creamy.
  • In a large skillet, heat olive oil over medium heat. Pour the creamy red pepper sauce into the skillet and bring to a simmer. Stir in the reserved pasta water as needed to achieve your desired sauce consistency.
  • Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
  • Stir in the grated Parmesan cheese, allowing it to melt and incorporate into the sauce. Adjust seasoning with salt and pepper as desired.
  • Serve immediately, garnished with fresh basil leaves.

Notes

For a spicier kick, add red pepper flakes to the sauce.
Keyword creamy, pasta, red pepper, vegetarian

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