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Roasted red peppers are the star of this dish, offering a natural sweetness that transforms when cooked. The roasting process caramelizes the sugars in the peppers, enhancing their flavor and adding depth that is simply irresistible. This pasta dish highlights the beauty of these peppers, combining them with a rich sauce for a meal that is both comforting and indulgent. Not only does it taste great, but creamy roasted red pepper pasta is also visually appealing, with its rich red hues contrasting beautifully with the pasta.

Creamy Roasted Red Pepper Pasta

Indulge in the comforting flavors of creamy roasted red pepper pasta, a delightful dish perfect for any occasion. With a velvety sauce made from sweet roasted red peppers, heavy cream, and Parmesan cheese, this recipe is sure to please everyone at your table. Whether you're cooking for a family dinner or an elegant gathering, this dish offers a luxurious and satisfying experience. Discover how to elevate your meals with this simple, flavorful pasta that celebrates the beauty of roasted red peppers. Enjoy the rich taste and incredible presentation, making every bite a delicious delight!
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Ingredients
  

12 oz pasta (fettuccine or penne are great choices)

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Crushed red pepper flakes (optional, for an extra kick)

Instructions
 

Roast the Peppers: Begin by preheating your oven to 400°F (200°C). Halve the red bell peppers and carefully remove the seeds and stems. Arrange them cut-side down on a baking sheet that’s lined with parchment paper. Roast in the preheated oven for 20-25 minutes, until the skins are charred and the peppers feel tender. After roasting, take them out of the oven and cover with aluminum foil. Let them steam for about 10 minutes; this will help loosen the skins for easy peeling.

    Cook the Pasta: While the peppers are roasting, fill a large pot with water, add a generous amount of salt, and bring it to a boil. Once boiling, add the pasta and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set it aside.

      Prepare the Sauce: Once the peppers have cooled enough to handle, peel away the charred skins and roughly chop the flesh. In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently, until it becomes fragrant but not browned.

        Blend Ingredients: Add the chopped roasted red peppers to the skillet, followed by the heavy cream and Italian seasoning. Stir well and bring the mixture to a gentle simmer. Allow it to cook for 3-5 minutes to let the flavors meld. Next, transfer the mixture to a blender or food processor and blend until completely smooth. Alternatively, if you have an immersion blender, you can blend the sauce directly in the skillet.

          Combine Pasta and Sauce: Pour the smooth sauce back into the skillet and add the cooked pasta. Stir thoroughly to ensure the pasta is well coated with the sauce. Gradually incorporate the grated Parmesan cheese, mixing until melted and combined. If the sauce appears too thick, add some of the reserved pasta water a little at a time until you achieve your desired consistency. Season with salt and pepper to taste.

            Serve: Dish out the creamy roasted red pepper pasta onto plates. Garnish with fresh basil leaves for a pop of color and aroma, and sprinkle with crushed red pepper flakes if you like a spicy kick. Serve immediately and enjoy the warmth of this delightful dish!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings