Velvety pasta with roasted red peppers in a rich, creamy sauce. Quick, budget-friendly weeknight meal ready in 30 minutes.
# What You Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce
02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tbsp 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 tsp smoked paprika
09 - 1/4 tsp crushed red pepper flakes
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp chopped fresh basil or parsley
12 - Additional Parmesan cheese, for serving
# How To Make:
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.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 4–5 minutes until soft and translucent. Add garlic and cook for another 1 minute.
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 pepper.
05 - Add drained pasta to the skillet, tossing to coat with sauce. If needed, add reserved pasta water a little at a time to achieve desired consistency. Serve immediately, garnished with basil or parsley and extra Parmesan.
