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In a world where takeout and pre-packaged meals often dominate our dining experiences, the importance of homemade recipes cannot be overstated. Cooking at home allows you to control the ingredients, ensuring that each meal is not only delicious but also healthier than its commercial counterparts. Among the myriad of comfort foods available, creamy roasted red pepper penne stands out as a delightful and satisfying dish that combines rich flavors with a creamy texture. This recipe brings together the smokiness of roasted red peppers with the heartiness of penne pasta, creating a dish that is both indulgent and nourishing.

Creamy Roasted Red Pepper Penne

Discover the ultimate comfort food with creamy roasted red pepper penne. This dish combines the smoky sweetness of roasted red peppers and the satisfying texture of penne pasta, resulting in a meal that's both indulgent and nourishing. Simple to prepare, it's perfect for any occasion—whether a weeknight dinner or a special gathering. Packed with nutrients and full of flavor, this recipe allows for easy adaptations to suit your dietary preferences. Enjoy a delicious homemade dish that brings everyone together.
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Ingredients
  

12 oz penne pasta

3 large red bell peppers

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh basil leaves, for garnish

Optional: red pepper flakes for an extra kick

Instructions
 

Roast the Peppers: Begin by preheating your oven to 400°F (200°C). Arrange the red bell peppers on a baking sheet in a single layer. Roast them in the oven for about 25 to 30 minutes, or until the skins are blistered and charred. Once done, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for around 10 minutes, making it easier to peel off the skins.

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

      Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes, or until it becomes translucent. Incorporate the minced garlic and smoked paprika into the skillet, cooking for an additional 1 to 2 minutes until the mixture becomes fragrant.

        Blend the Peppers: After the roasted peppers have cooled enough to handle, peel off the charred skin and remove the seeds. Place the peeled peppers into a blender along with the sautéed onion and garlic mixture. Blend until you achieve a smooth consistency.

          Combine Ingredients: Return the blended roasted red pepper mixture to the skillet, setting the heat to low. Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce is well combined, smooth, and creamy. Taste and season with salt and black pepper as needed.

            Toss the Pasta: Add the cooked penne to the skillet containing the creamy sauce. Toss the pasta gently to ensure it is fully coated with the sauce. If the sauce appears too thick, add a splash of the reserved pasta cooking water to achieve your desired consistency.

              Serve: Plate the creamy roasted red pepper penne onto serving dishes and garnish with fresh basil leaves. If you enjoy a bit of spice, sprinkle some red pepper flakes on top. Serve immediately and relish your delicious creation!

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