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Creamy Red Pepper Pasta

Creamy Red Pepper Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (penne, rigatoni, or fusilli)
  • 2 cups jarred roasted red peppers, drained
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan, plus more for serving
  • Salt and black pepper
  • Crushed red pepper flakes (optional)

Method
 

  1. Cook the pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and tomato paste, stirring for about 1 minute until fragrant and darkened.
  3. Transfer garlic mixture to a blender. Add roasted red peppers, heavy cream, Parmesan, 1/2 tsp salt, and pepper. Blend until smooth.
  4. Return sauce to the skillet over medium-low heat. Add pasta and 1/4 cup pasta water, tossing for 1-2 minutes, adding more water as needed until the sauce coats the pasta. Serve with extra Parmesan and red pepper flakes.

Notes

Reserve the pasta water before draining; it’s what makes the sauce cling to the pasta. If the sauce gets too thick after sitting, stir in a splash of cream or milk when you reheat it.