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In the world of comfort food, few dishes capture the essence of warmth and satisfaction quite like Creamy Roasted Red Pepper Penne. This vibrant pasta dish combines the richness of cream with the smokey sweetness of roasted red peppers, creating a harmonious blend that tantalizes the taste buds. Not only is this recipe an embodiment of indulgence, but it also reflects the beauty of homemade meals, allowing you to infuse your culinary creations with love and care.

Creamy Roasted Red Pepper Penne

Indulge in the comfort of Creamy Roasted Red Pepper Penne, a vibrant pasta dish that combines rich cream with the smoky sweetness of roasted red peppers. Perfect for cozy dinners or gatherings, this recipe transforms simple ingredients into a delightful culinary experience. Whether you opt for homemade roasted peppers or store-bought, the key is in the quality. Serve it hot, garnished with fresh basil and parmesan, for an unforgettable meal that brings loved ones together. Enjoy the process of cooking and savor the rich flavors that this dish has to offer.
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Ingredients
  

12 oz penne pasta

2 large red bell peppers

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese (plus extra for garnish)

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh basil leaves, for garnish

Red pepper flakes (optional, for heat)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until the skins are blistered and charred. Remove from the oven and let cool. Once cool, peel off the skins and roughly chop the peppers.

    Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.

      Prepare the Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the roasted red peppers and cook for another 2-3 minutes, stirring occasionally.

        Blend the Sauce: Transfer the garlic and roasted red peppers to a blender. Add the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, you can add some of the reserved pasta water to reach your desired consistency.

          Combine Pasta and Sauce: In the skillet, add the cooked penne pasta and toss to coat in the creamy sauce. Cook for another 2-3 minutes over low heat, stirring gently to combine. If needed, adjust salt and pepper to taste.

            Serve and Garnish: Plate the creamy roasted red pepper penne, garnishing with extra grated Parmesan cheese, fresh basil leaves, and a sprinkle of red pepper flakes if desired for a little heat.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings