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Red Pepper Pasta: Discover a Flavorful Recipe Delight!

Red Pepper Pasta – Creamy, Roasted & Ready in 20 Minutes!
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A flavorful red pepper pasta dish that combines roasted red peppers, garlic, and Parmesan cheese for a delicious meal.

Ingredients

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  • 1 pound pasta (penne, rigatoni, or your favorite shape)
  • 2 large red bell peppers
  • 4 cloves garlic, minced
  • 1/2 cup olive oil, extra virgin
  • 1/4 cup heavy cream (optional, for extra richness)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons tomato paste
  • 1 teaspoon red pepper flakes (adjust to your spice preference)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1/4 cup reserved pasta water
  • Fresh basil leaves, for garnish (optional)
  • 1/4 cup toasted pine nuts, for garnish (optional)

Instructions

  1. Roast the Red Peppers: Roast red peppers using your preferred method (gas stovetop, broiler, or oven) until the skins are blackened and blistered.
  2. Steam the Peppers: Transfer roasted peppers to a bowl, cover tightly with plastic wrap, and let steam for 15-20 minutes.
  3. Peel and Seed: Remove peppers from the bowl, peel off the skins, cut in half, and remove seeds and membranes.
  4. Sauté the Garlic: In a large skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
  5. Add Red Peppers and Tomato Paste: Add roasted red peppers and tomato paste to the skillet. Cook for 2-3 minutes, stirring occasionally.
  6. Simmer the Sauce: Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, stirring occasionally.
  7. Blend the Sauce: Carefully transfer the red pepper mixture to a blender or food processor. Blend until smooth. Thin with water if needed.
  8. Boil the Water: Fill a large pot with generously salted water and bring to a rolling boil.
  9. Cook the Pasta: Add pasta to the boiling water and cook according to package directions (usually 8-10 minutes for al dente).
  10. Reserve Pasta Water: Before draining, reserve about 1/2 cup of pasta water.
  11. Drain the Pasta: Drain the pasta in a colander (do not rinse).
  12. Combine Sauce and Pasta: Pour the blended red pepper sauce back into the skillet. Add the cooked pasta and toss to coat.
  13. Add Finishing Touches: Stir in red pepper flakes, dried oregano, and Parmesan cheese.
  14. Adjust Consistency: If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  15. Add Cream (Optional): Stir in heavy cream for extra richness, if desired.
  16. Season to Taste: Season with salt and freshly ground black pepper to taste.
  17. Serve: Serve immediately, garnished with fresh basil leaves and toasted pine nuts, if desired. Sprinkle with extra Parmesan cheese.

Notes

  • Roasting Peppers: Roasting the peppers is key to the flavor. Don’t skip this step!
  • Pasta Water: The reserved pasta water is essential for creating a creamy sauce.
  • Spice Level: Adjust the amount of red pepper flakes to your preference.
  • Variations: Add protein (grilled chicken, shrimp, sausage), vegetables (zucchini, eggplant, spinach), or make it vegan by omitting Parmesan and cream.
  • Make Ahead: The red pepper sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.spiritsdrink.com/red-pepper-pasta-flavorful-recipe-delight/