Description
Silky, restaurant-quality pasta in a rich roasted red pepper cream sauce with garlic, Parmesan, and fresh basil. Ready in 30 minutes.
Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or fettuccine)
- 12 ounces roasted red peppers (jarred)
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable broth
- 1/4 cup fresh basil leaves
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
- 2 tablespoons butter
Instructions
- 1. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for 2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
- 2. Blend roasted red peppers with vegetable broth until completely smooth. Pour the puree into the skillet with garlic and simmer for 5 minutes.
- 3. Reduce heat to low and slowly stir in heavy cream. Season with salt, black pepper, and red pepper flakes. Keep warm on low heat.
- 4. Cook pasta in generously salted boiling water until 1 minute before al dente. Reserve 2 cups pasta water before draining.
- 5. Add pasta to the sauce along with 1/2 cup pasta water. Toss vigorously over medium-low heat for 2-3 minutes until pasta finishes cooking in the sauce.
- 6. Gradually add Parmesan cheese while tossing continuously. Add more pasta water if needed to reach desired consistency.
- 7. Remove from heat and fold in torn fresh basil leaves. Taste and adjust seasoning as needed. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of cream or milk when reheating. Sauce can be made up to 3 days ahead and frozen for up to 3 months. Best served fresh, but reheats well on the stovetop over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 340mg
- Fat: 22g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g