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Pasta is a universal comfort food, and among its many variations, creamy roasted red pepper penne holds a special place in the hearts of pasta enthusiasts. This dish marries the rich, sweet flavor of roasted red peppers with the creamy texture of a velvety sauce, resulting in an indulgent meal that is both satisfying and easy to prepare. Originating from the Mediterranean region, this dish has gained immense popularity in kitchens around the world, celebrated for its vibrant color and delightful taste.

Creamy Roasted Red Pepper Penne

Indulge in the vibrant flavors of creamy roasted red pepper penne, a beloved pasta dish that merges rich roasted red peppers with a velvety, creamy sauce. This Mediterranean-inspired recipe is not only easy to prepare but also versatile, allowing for various adaptations to suit any dietary preference. Whether for a quick weeknight dinner or an impressive gathering, this dish is sure to please everyone. Discover the history, ingredients, and step-by-step instructions to create your own masterpiece!
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Ingredients
  

12 oz (340g) penne pasta

3 large red bell peppers

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Red Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet, cut side down, and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 25-30 minutes or until the skin is charred and blistered. Remove from the oven and let them cool, then peel off the skins and set aside.

    Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water in case you need to thin the sauce later.

      Prepare the Sauce: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic, dried basil, oregano, and red pepper flakes (if using) and cook for an additional 2 minutes, stirring frequently.

        Blend the Peppers: In a blender or food processor, combine the roasted red peppers, sautéed onion and garlic mixture, and heavy cream. Blend until smooth and creamy. Pour the mixture back into the skillet, then stir in the grated Parmesan cheese. Allow the sauce to simmer for about 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.

          Combine Pasta and Sauce: Add the cooked penne pasta to the sauce and toss to coat evenly. If the sauce is too thick, you can thin it out with a bit of the reserved pasta water until desired consistency is achieved.

            Serve: Serve immediately, garnished with freshly chopped parsley and additional Parmesan cheese if desired.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings