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There's something undeniably comforting about a bowl of creamy pasta, and the Creamy Roasted Red Pepper Penne recipe perfectly encapsulates that warmth and satisfaction. This dish is not just a meal; it’s a celebration of flavors that brings together the rich sweetness of roasted red peppers, the smoothness of cream, and the satisfying chew of penne pasta. Whether you're hosting a cozy dinner with friends, preparing a family meal, or simply indulging in a weeknight treat, this recipe suits various occasions, making it a versatile addition to your culinary repertoire.

Creamy Roasted Red Pepper Penne

Discover the comforting and delicious Creamy Roasted Red Pepper Penne recipe, perfect for any occasion. This flavorful dish combines the rich sweetness of roasted red peppers with smooth cream and al dente penne for a satisfying meal. Easy to prepare, you can customize it with proteins like grilled chicken or shrimp, or keep it vegetarian. Top it off with fresh herbs for added color and flavor. Ideal for family dinners or cozy gatherings, this recipe is sure to delight everyone at the table. Enjoy a culinary adventure with this creamy pasta that embraces warmth and connection!
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Ingredients
  

8 oz penne pasta

2 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes, for extra spice (optional)

Instructions
 

Roast the Red Peppers:

    - Begin by preheating your oven to 450°F (230°C). Prepare the red bell peppers by cutting them in half, removing the seeds and stems. Place them cut-side down on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a sprinkle of salt. Roast in the oven for about 20-25 minutes, or until the skins are blistered and charred. Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes; this will make peeling the skin 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 directions until it reaches al dente texture. Once cooked, drain the pasta but reserve about ½ cup of the starchy pasta water for later use. Set the drained pasta aside.

          Sauté the Aromatics:

            - In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, cooking until it becomes translucent, which should take about 5 minutes. Next, add the minced garlic and smoked paprika, sautéing for an additional 1-2 minutes until the mixture becomes fragrant.

              Prepare the Sauce:

                - Once the roasted peppers are cool enough to handle, carefully peel off the charred skin and chop the pepper flesh into small pieces. Add these roasted pepper chunks to the skillet containing the sautéed onions and garlic. Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. For a smooth sauce, you can use an immersion blender directly in the skillet or transfer the mixture to a traditional blender. Blend until you achieve a creamy consistency. Stir in the grated Parmesan cheese and season the sauce with salt and pepper to taste.

                  Combine Pasta and Sauce:

                    - Add the cooked penne pasta to the skillet filled with the creamy roasted red pepper sauce. If the sauce appears too thick for your liking, gradually incorporate the reserved pasta water until you reach your desired consistency. Gently toss the pasta to ensure it is coated evenly with the sauce.

                      Serve:

                        - Distribute the creamy roasted red pepper penne into serving bowls. Garnish each dish with fresh basil leaves and a light dusting of crushed red pepper flakes if you enjoy a bit of heat.

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