Description
A creamy and flavorful roasted red pepper pasta sauce that blends roasted red peppers with garlic, olive oil, cream, and Parmesan cheese. Perfectly smooth and gently heated, this sauce adds a rich, slightly smoky taste to your favorite pasta dishes.
Ingredients
Scale
Roasted Red Pepper Pasta Sauce Ingredients
- 2 large roasted red peppers, peeled and seeded
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Peppers and Ingredients: Ensure your roasted red peppers are peeled, deseeded, and ready to use. Mince the garlic finely to release its flavor.
- Blend the Sauce: In a blender or food processor, combine the roasted red peppers, minced garlic, olive oil, heavy cream, and Parmesan cheese. Blend until the mixture is smooth and creamy. Adjust the seasoning with salt and freshly ground black pepper to taste.
- Heat the Sauce: Pour the blended sauce into a saucepan and heat gently over low to medium heat. Stir frequently and heat until warmed through but do not let it boil, to preserve the creaminess and flavor.
- Toss with Pasta: Once heated, toss the sauce with freshly cooked and drained pasta of your choice until well coated. Serve immediately for best flavor.
Notes
- For a smoky depth, roast the red peppers yourself by charring them under a broiler or on an open flame.
- Adjust the cream quantity to make the sauce lighter or richer depending on preference.
- Parmesan can be substituted with Pecorino Romano for a sharper taste.
- This sauce pairs well with penne, rigatoni, or fettuccine.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
