Creamy Roasted Pepper Penne

Once your roasted peppers have cooled slightly, it's time to bring them into the creamy fold. Begin by transferring the roasted peppers to a blender or food processor. Add the heavy cream, and blend until smooth. This will create a rich, velvety sauce that serves as the foundation for your Creamy Roasted Pepper Penne.

Discover the comforting delight of Creamy Roasted Pepper Penne, a pasta dish that blends the richness of cream with the sweet smokiness of roasted bell peppers. This easy-to-make recipe captures the essence of wholesome ingredients, delivering a satisfying meal perfect for any occasion. With its creamy sauce clinging to perfectly cooked penne and the option to customize with proteins or veggies, this dish promises to become a beloved favorite in your home. Experience the joy of cooking and savor every delicious bite.

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Ingredients

12 oz penne pasta

2 large red bell peppers

1 large yellow bell pepper

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes (optional for a spicy kick)

Instructions

Roast the Peppers: Preheat your oven to 425°F (220°C). Slice the red and yellow bell peppers in half, discarding the seeds and stems. Arrange them cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 25 minutes, or until the skins are blistered and charred. Once done, remove from the oven and cover with aluminum foil for about 10 minutes to steam, which will make peeling easier.

Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set it aside.

Sauté the Aromatics: In a large skillet, warm the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Next, incorporate the minced garlic and cook for an additional minute, stirring continuously until fragrant.

Blend the Roasted Peppers: When the roasted peppers have cooled enough to handle, peel off the charred skins—they should come off easily. Transfer the peeled peppers to a blender, add the balsamic vinegar, and blend until smooth and creamy.

Create the Sauce: Pour the blended pepper mixture into the skillet with the sautéed onion and garlic. Stir thoroughly to combine and simmer over low heat for approximately 5 minutes. Gradually whisk in the heavy cream, allowing the sauce to simmer gently until it thickens, about 3-4 minutes. Stir in the grated Parmesan cheese until melted and evenly mixed. Adjust the seasoning with salt, black pepper, and crushed red pepper flakes if you prefer a bit of heat.

Combine Pasta and Sauce: Add the drained penne into the skillet, tossing gently to ensure the pasta is well coated with the creamy sauce. If the sauce appears too thick, add a splash of reserved pasta water to reach your desired consistency.

Serve Your Dish: Portion the creamy roasted pepper penne into bowls or plates. Garnish with fresh basil leaves and an additional sprinkle of Parmesan cheese, if using. Serve immediately and enjoy!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4