Ingredients
Scale
- 2 large red bell peppers
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 12 ounces pasta (like penne or fettuccine)
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds. Place them cut side down on a baking sheet.
- Roast the peppers in the oven for about 25-30 minutes, or until the skins are blistered and charred.
- Once roasted, let the peppers cool for a few minutes, then peel off the skins.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Blend the roasted peppers with the sautéed garlic, heavy cream, salt, pepper, and red pepper flakes until smooth.
- Cook your pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
- Add the pasta to the skillet with the roasted red pepper sauce. Toss to combine, adding reserved pasta water as needed.
- Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
- Prep Time: 10
- Cook Time: 30