Quick and Easy Roasted Red Pepper Pasta
Ingredients
- 12 oz. weight Pasta Of Your Choice
I Prefer Short Ones Like Rigatoni, Penne, Etc.
- 4 tbsp. Butter
- 1/2 whole Large Onion
Finely Diced
- 3 cloves Garlic
Minced
- 1 jar Roasted Red Peppers
Drained And Roughly Chopped, 15.5 Ounces
- 1 c. Vegetable Or Chicken Broth
- More To Taste1/2 tsp. Salt
- Freshly Ground Black Pepper
- more To Taste1/2 c. Heavy Cream
- 1/2 c. Parmesan Shavings
more For Serving
- Finely Minced Parsley
- Chopped Fresh Basil
if You Have It!
Directions
- 1
Cook pasta in salted water according to package directions.
- 2
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
- 3
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
- 4
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
- 5
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
- 6
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Quick and Easy Roasted Red Pepper Pasta
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About this Recipe
Looking for a weeknight dinner that feels gourmet but comes together in a flash? This Quick and Easy Roasted Red Pepper Pasta delivers vibrant flavors and creamy indulgence without the fuss, making it a perfect solution for busy evenings.
The true genius of this pasta lies in its ability to achieve rich, complex flavors with remarkable speed. By leaning on the convenience of jarred roasted red peppers, you bypass lengthy roasting times, allowing their deep, sweet notes to form the foundation of your sauce instantly. The simple combination of sautéed aromatics, rich butter, and a touch of heavy cream creates a robust and creamy sauce that clings beautifully to your favorite short pasta, making weeknight cooking feel effortless yet indulgent.
When you sit down to this Quick and Easy Roasted Red Pepper Pasta, you'll be treated to a symphony of flavors. The sauce, lush with the sweet, smoky essence of roasted red peppers, is beautifully balanced by the aromatic foundation of finely diced onion and minced garlic. Swirled with creamy butter and heavy cream, it achieves a luxurious, velvety consistency that coats every piece of pasta perfectly. A generous helping of Parmesan shavings adds a salty, savory tang, while fresh basil and parsley awaken the palate with their vibrant, herbaceous notes. It's a dish that feels both comforting and sophisticated, delivering a gourmet experience to your dinner table with minimal effort.
To make this recipe your own, feel free to swap vegetable broth for chicken broth if you prefer, as both are called for. If you don't have fresh basil, a small amount of dried basil can be used, though the fresh herb pop will be less pronounced. While short pasta like rigatoni or penne is preferred for its ability to hold the creamy sauce, you can experiment with other shapes that you enjoy.
This vibrant pasta is a fantastic choice for a quick family dinner or a relaxed gathering with friends. Serve it simply with extra Parmesan shavings and a sprinkle of fresh herbs for an inviting presentation.