Creamy Red Pepper Pasta
A rich and creamy pasta dish with roasted red peppers and a velvety sauce, perfect for busy weeknights or cozy gatherings.
Ingredients
Pasta Ingredients
- 14 oz Long-Cut Pasta (Linguine) Ideal for hugging the creamy sauce.
Sauce Ingredients
- 16 oz Roasted Red Peppers The stars of the dish.
- 1 tbsp Butter Adds depth to the sauce.
- 1 medium White Onion, diced Balances the flavor of the peppers.
- 2 small cloves Garlic, finely diced Infuses the sauce with aroma.
- 1 cup Heavy/Double Cream Makes the sauce luxuriously creamy.
- 1/2 cup Parmesan, finely grated Enhances umami flavor.
- 1 tbsp Fresh Parsley, finely diced Adds freshness to the dish.
- 1/2 tsp Smoked Paprika Adds subtle smokiness.
- Pinch Chilli Flakes Optional for those who prefer milder flavors.
- Salt & Black Pepper Essential for rounding out flavors.
Instructions
Preparation
- Cook the linguine according to the package instructions in a pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add diced onion and sauté until translucent and fragrant, about 4-5 minutes.
- Add finely diced garlic and cook for an additional minute.
- Stir in the roasted red peppers, cooking for another 3-4 minutes until they begin to soften.
- Blend the mixture until smooth using an immersion blender or stand blender. Return to the skillet.
Cooking
- Pour in the heavy cream, stirring until a creamy sauce forms. Simmer for about 5 minutes while seasoning with smoked paprika, salt, and pepper.
- Add the cooked linguine to the skillet, tossing to coat every strand in the sauce and cooking for another 2-3 minutes.
- Sprinkle grated Parmesan and chopped parsley over the dish, mixing gently. Taste and adjust seasoning.
- Serve hot, garnishing with extra parsley and chili flakes.
Notes
For extra flavor, add a squeeze of fresh lemon juice before serving. You can modify spice levels and incorporate vegetables like sautéed mushrooms or spinach.