Velvety roasted red pepper sauce meets al dente pasta in this quick, satisfying weeknight dish. Simple, creamy, and utterly delicious.
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce
02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon crushed red pepper flakes
10 - Salt and freshly ground black pepper to taste
→ Garnish
11 - 2 tablespoons chopped fresh basil or parsley
12 - Additional Parmesan cheese for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain in colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent. Add minced garlic and cook for 1 minute more until fragrant.
03 - Transfer sautéed onion and garlic to a blender or food processor. Add drained roasted red peppers, heavy cream, Parmesan, smoked paprika, and red pepper flakes. Blend until smooth and creamy.
04 - Return the sauce to the skillet over low-medium heat. Simmer for 3-4 minutes, stirring occasionally. Season with salt and black pepper to taste.
05 - Add drained pasta to the skillet, tossing to coat evenly with sauce. If needed, add reserved pasta water a little at a time to achieve desired consistency.
06 - Serve immediately, garnishing with fresh basil or parsley and extra Parmesan cheese.
