Cheesy Pasta with Roasted Red Peppers
A delightful dish combining creamy sauce with smoky roasted red peppers, perfect for weeknight dinners or special gatherings.
Ingredients
Pasta and Sauce Ingredients
- 12 ounces penne pasta Cook according to package instructions.
- 2 large roasted red peppers, diced
- 1 cup heavy cream Adds richness to the sauce.
- 1 cup grated parmesan cheese For a cheesy flavor.
- 1 tablespoon olive oil For sautéing the garlic.
- 2 cloves garlic, minced Enhances the flavor.
- to taste Salt and pepper Adjust according to your preference.
Garnish
- to taste Fresh basil Optional, for garnish.
Instructions
Cooking the Pasta
- In a large pot of salted boiling water, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Preparing the Sauce
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Stir in the diced roasted red peppers and cook for 2-3 minutes.
- Pour in the heavy cream and bring to a simmer. Let it cook for about 5 minutes, allowing it to thicken slightly.
- Stir in the grated parmesan cheese until melted and combined. Season with salt and pepper to taste.
Combining Pasta and Sauce
- Add the cooked penne pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
- Serve hot, garnishing with fresh basil if desired.
Notes
Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. To reheat, warm in a microwave or on the stove, adding a splash of cream or water if needed.