Roasted Red Pepper Pasta

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Two peas & their pod

Total Time

20 mins

Prep Time

5 mins

Cook Time

15 mins

Rating

(3)

Ingredients

16 oz rigatoni pasta or pasta of your choice
2 tablespoons olive oil
½ yellow onion chopped
3 cloves garlic chopped
16 oz jar roasted red peppers drained
Kosher salt and freshly ground black pepper to taste
½ cup heavy cream
For garnish: grated Parmesan cheese freshly chopped basil, crushed red pepper flakes (optional)

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Preparation

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Step 1

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve ½ cup of the pasta water and drain.

Step 2

Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes.

Step 3

Place the drained roasted red peppers in a blender. Add the cooked onion, garlic, and the reserved pasta water. Season with salt and black pepper, to taste. Blend until smooth.

Step 4

Place the pasta back into the pot. Pour the roasted red pepper sauce over the pasta and stir until noodles are well coated. Add in the heavy cream and stir until sauce is creamy and noodles are coated. Heat over low just until sauce warms up.

Step 5

Serve the pasta warm with Parmesan cheese, basil, and crushed red pepper flakes, if desired.

Chef’s notes

This is a really great pantry recipe. It’s a good one to plan for the end of the week because the ingredients store so well!

Serve with sides like garlic bread, bruschetta, or a green salad for a full Italian meal experience.

The dish can be customized with additional garnishes such as freshly chopped basil or crushed red pepper flakes for added flavor.

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Roasted Red Pepper Pasta

Ingredients

Preparation

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Chef’s notes

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