Roasted Red Pepper Pasta (Print Version)
Silky roasted red pepper sauce with caramelized shallots tossed over warm, bouncy noodles for pure comfort.
# What You'll Need:
→ Pasta
01 -
12 ounces dried penne pasta
→ Main Sauce Ingredients
02 -
2 tablespoons unsalted butter
03 -
3 shallots, thinly sliced
04 -
2 garlic cloves, minced
05 -
1 jar (16 ounces) roasted red peppers, drained
06 -
3/4 cup heavy cream
07 -
1/2 cup grated Parmesan cheese, plus more for serving
→ Seasoning & Garnish
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
10 -
1/4 teaspoon crushed red pepper flakes
11 -
Fresh basil leaves, for garnish
# Steps to Follow:
01 -
Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package instructions. Reserve 1/2 cup pasta cooking water, then drain.
02 -
Melt the unsalted butter in a large skillet over medium heat. Add sliced shallots and sauté for 6–8 minutes, stirring frequently, until deeply caramelized.
03 -
Add minced garlic to the skillet and cook for 1 minute, stirring continuously, until fragrant.
04 -
Transfer caramelized shallots, garlic, and roasted red peppers to a blender. Blend until completely smooth.
05 -
Pour blended mixture back into the skillet over medium-low heat. Add heavy cream, grated Parmesan, kosher salt, black pepper, and crushed red pepper flakes. Simmer for 2–3 minutes, stirring until creamy and heated through.
06 -
Add drained penne to the skillet. Toss well to coat every noodle in the red pepper sauce, adding reserved pasta water as needed to loosen the sauce.
07 -
Divide pasta among serving bowls. Garnish with additional Parmesan and fresh basil leaves.
# Additional Notes:
01 -
This dish pairs exceptionally well with sautéed shrimp, roasted broccolini, or garlic bread for a complete meal.