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Pasta lovers, rejoice! If you're on the hunt for a dish that is not only creamy and flavorful but also packs a punch of vibrant color, look no further than Creamy Roasted Red Pepper Penne. This delightful dish combines the rich, smoky sweetness of roasted red peppers with creamy goodness, creating a comforting meal that can easily impress family and friends. Whether you’re looking for a weeknight dinner or a dish to serve at a gathering, this recipe is sure to become a staple in your kitchen.

Creamy Roasted Red Pepper Penne

Discover the vibrant flavors of Creamy Roasted Red Pepper Penne, a pasta dish that's as comforting as it is impressive. This recipe brings together smoky roasted red peppers with a luscious cream sauce, making it perfect for any occasion. Easy to prepare and visually stunning, it’s versatile enough for quick weeknight dinners or special gatherings. Enjoy a delightful blend of fresh ingredients that adds a Mediterranean flair to your dining experience. Dive into this delicious recipe that promises to elevate your pasta night!
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Ingredients
  

12 oz penne pasta

2 large red bell peppers

1 cup heavy cream

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 small onion, finely chopped

2 tablespoons olive oil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust according to your spice preference)

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Roast the Peppers:

    Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, discarding the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for approximately 20-25 minutes, or until the skins are blistered and charred. Remove the peppers from the oven and transfer them to a bowl, covering the bowl tightly with plastic wrap. Allow the peppers to steam for 10 minutes. Once cooled, gently peel off the skins and chop the roasted peppers into bite-sized pieces.

      Cook the Pasta:

        Bring a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving about ½ cup of the pasta water for later use.

          Prepare the Sauce:

            In a large skillet over medium heat, add the olive oil. Once the oil shimmers, add the finely chopped onion and sauté for about 3-4 minutes, or until the onion is softened and translucent. Add the minced garlic and continue to sauté for an additional minute, until fragrant.

              Blend the Peppers into Sauce:

                In a blender or food processor, combine the roasted red peppers, sautéed onion and garlic, heavy cream, dried oregano, red pepper flakes, and a generous pinch of salt and pepper. Blend on high until the mixture is completely smooth and creamy.

                  Combine Pasta and Sauce:

                    Return the blended sauce to the skillet and warm it over low-medium heat. Add the cooked penne to the skillet and gently toss until the pasta is well coated in the sauce. If the sauce is too thick, gradually add the reserved pasta water a little at a time, stirring until the desired consistency is reached.

                      Incorporate Cheese:

                        Slowly stir in the grated Parmesan cheese, allowing it to melt and become fully integrated into the sauce. Taste the dish and adjust the seasoning with additional salt, pepper, or red pepper flakes to your preference.

                          Serve:

                            Divide the creamy roasted red pepper penne among serving plates or bowls. Garnish with fresh basil leaves and, if desired, an extra sprinkle of grated Parmesan cheese for a burst of flavor.

                              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                                - Presentation Tips: Serve with a drizzle of olive oil and a few whole basil leaves on top for an elegant touch. Pair with a light salad or garlic bread for a complete meal.