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In the realm of comfort food, few dishes can rival the enticing allure of Creamy Roasted Red Pepper Pasta. This delightful meal captivates with its velvety texture and rich flavor profile, making it a standout choice for both weeknight dinners and special occasions. The pasta is enveloped in a creamy sauce that marries the sweetness of roasted red peppers with the savory depth of garlic and onion, creating a symphony of flavors that dance on the palate.

Creamy Roasted Red Pepper Pasta

Indulge in a bowl of comfort with Creamy Roasted Red Pepper Pasta, a delightful dish that combines the sweet, smoky flavor of roasted red peppers with a rich, creamy sauce. Perfect for weeknight dinners or special gatherings, this versatile recipe allows for easy customization, whether you want to add proteins or veggies. Paired with a crisp salad and crusty bread, it's a culinary experience that will impress your family and friends. Dive into the world of flavor and warmth with this exquisite pasta dish!
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Ingredients
  

12 oz (340g) pasta (fettuccine or penne recommended)

2 large red bell peppers

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish (optional)

Crushed red pepper flakes (for added heat, optional)

Instructions
 

Roast the Peppers: Begin by preheating your oven to 450°F (230°C). Slice the red bell peppers in half lengthwise and remove the seeds and stems. Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, until the skins are charred and blistered. Once done, remove from the oven and allow them to cool slightly. Carefully peel off the charred skin and set the peppers aside.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions, aiming for an al dente texture. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant. Stir in the minced garlic and Italian seasoning, cooking for an additional 1-2 minutes until the garlic is fragrant but not burnt.

        Blend the Sauce: Place the roasted red peppers into a blender along with the sautéed onion and garlic mixture, heavy cream, a pinch of salt, and freshly ground black pepper. Blend the mixture until it is smooth and creamy.

          Combine the Sauce with Pasta: Pour the roasted red pepper sauce back into the skillet over medium heat. Allow the sauce to simmer gently for about 5 minutes. Gradually stir in the grated Parmesan cheese, mixing until it melts and incorporates fully into the sauce. If the sauce appears too thick, stir in some reserved pasta water a little at a time until you reach your desired consistency.

            Toss with Pasta: Add the drained pasta directly into the skillet and gently toss to coat the pasta with the creamy roasted red pepper sauce. Cook together for another minute, allowing the pasta to absorb some of the flavor.

              Serve: Plate the creamy pasta and garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes if you like a little heat. Enjoy this comforting and flavor-packed creamy roasted red pepper pasta!

                Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4