Ever have one of those nights where you just want dinner to practically make itself? Enter creamy roasted red pepper pasta—a dish that’s like a warm hug after a long day. It’s quick, comforting, and, dare I say, almost magical in its simplicity. Just like that time I found an extra fry at the bottom of the bag, this pasta never fails to surprise with its rich flavors and velvety texture.
Steps
- Boil the pasta in salted water until it reaches an al dente texture, then set aside. Drain any excess brine from the jarred roasted red peppers without rinsing them.
- In a pan over medium heat, melt the butter and sauté the diced onion until it softens. Add the garlic and cook for an additional minute before transferring both to a blender with the roasted red peppers.
- Blend the mixture until smooth, then return it to the pan and keep it simmering. Stir in the cream until it is fully incorporated.
- Add the parmesan, smoked paprika, parsley, and seasonings to taste. Mix well to combine.
- Toss the cooked pasta in the sauce until it is thoroughly coated, then serve with extra parmesan and parsley on top.
Ingredients
- 14oz / 400g of pasta (e.g., linguine)
- 16oz / 450g jar of roasted red peppers, drained
- 1 cup / 250ml of heavy/double cream, at room temperature
- 1/2 cup / 40g of parmesan, finely grated (plus extra for serving)
- 1 tablespoon of butter
- 1 medium white onion, diced
- 2 small cloves of garlic, finely chopped
- 1 tablespoon of fresh parsley, plus extra for garnish
- 1/2 teaspoon of smoked paprika
- Pinch of chili flakes, to taste
- Salt and black pepper, to taste
Nutritional Values
Calories: 1272kcal | Carbohydrates: 121.36g | Protein: 39.64g | Fat: 72.88g | Saturated Fat: 41.684g | Polyunsaturated Fat: 4.84g | Monounsaturated Fat: 20.432g | Trans Fat: 0.44g | Cholesterol: 360mg | Sodium: 1996mg | Potassium: 980mg | Fiber: 13.6g | Sugar: 21.08g | Vitamin A: 26200IU | Vitamin C: 567.6mg | Calcium: 600mg
FAQ
- Can I use fresh roasted red peppers instead of jarred ones?
- Yes, you can use fresh roasted red peppers. Simply roast them over a flame or under a grill until charred on all sides, let them cool covered, and then peel off the skin.
- What type of pasta is best for this dish?
- Long-cut pastas like linguine, fettuccine, or spaghetti are recommended, as the sauce clings well to them. However, you can use any pasta you prefer.
- Which cream should I use for the sauce?
- Use double cream (UK) or heavy cream (US). It’s best to avoid half and half as it can thin the sauce too much, and ensure your cream is at room temperature to prevent curdling.
- What kind of Parmesan cheese works best?
- Freshly grated Parmesan is ideal for this recipe. Pre-grated is acceptable, but steer clear of powdered Parmesan as it might make the sauce grainy.
- Are there any suggested additions to the pasta?
- Grilled chicken or chorizo can be great additions if you want to add more protein to the dish.
Tips
- Use Jarred Roasted Red Peppers for Convenience: Opt for jarred roasted red peppers to save time and effort, as they come in a ready-to-use form that enhances the sauce with a subtle acidity from the brine.
- Choose the Right Parmesan: Always go for freshly grated or pre-grated Parmesan cheese. Avoid the powdered version, as it can make your sauce grainy.
- Select the Best Cream: Use heavy or double cream at room temperature to ensure a rich and smooth sauce without the risk of curdling.
- Add Smoked Paprika for Depth: Incorporate smoked paprika into the sauce to enhance the smoky flavor of the roasted peppers, elevating the dish to new heights.
Equipment
- Food Processor or Blender
- Large Pot (to boil pasta)
- 12″ Skillet
- Fine Cheese Grater
