Roasted Red Pepper Pasta
This creamy Roasted Red Pepper Pasta combines a rich sauce of roasted red peppers and garlic, perfectly coating each strand of spaghetti for a satisfying meal.
Ingredients
Pasta and Sauce Ingredients
- 12 oz. spaghetti noodles
- 1 medium yellow onion, chopped
- 1 Tbsp. butter
- 2 tsp. garlic, minced
- 16 oz. jar roasted red peppers, drained
- 1 1/4 cup heavy cream
- 3/4 cup grated parmesan cheese
- 2 Tbsp. fresh parsley, chopped For garnish
- 1/2 tsp. paprika
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes Optional, for spice
- 1 1/2 Tbsp. sugar Balances acidity
- 3 tsp. lemon juice
Instructions
Cooking the Pasta
- Bring a large pot of water to a boil. Add the spaghetti noodles and cook until al dente, according to package directions. Drain the noodles and set aside.
Preparing the Sauce
- Heat a large skillet over medium-high heat. Add the butter, chopped onion, and minced garlic. Sauté until the onions are soft and translucent, about 5-7 minutes.
- Add the sautéed onions and garlic to a food processor along with the drained roasted red peppers. Pulse until smooth and creamy.
- Pour the blended mixture back into the skillet. Keep the heat on low and bring to a gentle simmer. Slowly pour in the heavy cream, stirring well to combine.
Finishing the Sauce
- Stir in grated parmesan cheese, paprika, salt, pepper, red pepper flakes, sugar, and lemon juice. Continue to simmer, stirring occasionally for about 5-10 minutes until the sauce thickens.
Combining with Pasta
- Add the drained spaghetti noodles to the skillet with the sauce. Toss gently until the noodles are thoroughly coated.
Serving
- Transfer the pasta to serving plates. Garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately.
Notes
If storing leftovers, allow cooling to room temperature and place in an airtight container. It lasts about 3-4 days in the refrigerator. Add a splash of cream or water when reheating for better texture.