Description
A rich, velvety pasta dish made with jarred roasted red peppers, heavy cream, and parmesan cheese. This easy weeknight dinner feels indulgent but comes together in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 12 ounces jarred roasted red peppers (drained and patted dry)
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 2 tablespoons unsalted butter
- 1 cup freshly grated parmesan cheese
- 1/2 cup low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound penne or rigatoni pasta
- Salt and black pepper to taste
- 1 cup reserved pasta water
Instructions
- Drain and pat dry the jarred roasted red peppers to remove excess moisture. Dice the onion and mince the garlic. Grate the parmesan cheese.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta.
- While pasta cooks, heat butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Transfer the drained roasted red peppers to a blender with chicken broth and Italian seasoning. Blend until completely smooth.
- Pour the pepper puree into the skillet with the onions. Simmer for 2 minutes, then add heavy cream and stir. Simmer for 3-4 minutes until the sauce thickens slightly.
- Remove the skillet from heat. Gradually stir in the grated parmesan cheese until melted and smooth. If the sauce is too thick, add pasta water a tablespoon at a time.
- Add the drained pasta to the sauce and toss to coat evenly. Adjust seasoning with salt and pepper. Add optional add-ins like chicken or spinach if desired.
- Serve immediately topped with extra parmesan, fresh black pepper, and a drizzle of olive oil.
Notes
Pat the roasted red peppers dry to prevent a watery sauce. Always remove the pan from heat before adding cheese to prevent it from becoming grainy. Save pasta water to help emulsify and thicken the sauce. This recipe can be made gluten-free by using gluten-free pasta and vegetarian by using vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 3
- Protein: 16
Keywords: pasta, roasted red pepper, creamy pasta, weeknight dinner, easy dinner, vegetarian pasta, comfort food, one-pot meal