A quick, creamy pasta featuring roasted red pepper sauce with garlic, cream, and Parmesan cheese.
# Components:
→ Pasta
01 - 7 oz dried penne or spaghetti
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 12 oz jar roasted red peppers, drained and roughly chopped
06 - ⅓ cup plus 1 tablespoon heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon smoked paprika
09 - Salt, to taste
10 - Black pepper, to taste
→ Garnish
11 - Fresh basil leaves, torn (optional)
12 - Extra Parmesan cheese, for serving
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 2 to 3 minutes until softened and fragrant.
03 - Add chopped roasted red peppers and smoked paprika to the skillet. Cook, stirring frequently, for 2 minutes.
04 - Transfer the pepper mixture to a blender or use an immersion blender to purée until smooth.
05 - Return the purée to the skillet over low heat. Stir in heavy cream and grated Parmesan. Season with salt and black pepper. Simmer for 2 to 3 minutes until creamy and heated through.
06 - Add the drained pasta to the skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water a splash at a time to loosen.
07 - Serve immediately, garnished with torn fresh basil leaves and extra Parmesan cheese as desired.
