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Roasted Red Pepper Pasta Delight is a culinary masterpiece that brings together the vibrant flavors of roasted red bell peppers, creamy sauces, and al dente pasta to create a dish that is as delightful to the palate as it is to the eyes. This dish is not only visually appealing, with its rich, reddish hue, but it also offers a symphony of flavors that dance across the tongue. The creamy texture of the sauce, combined with the robust taste of roasted peppers, makes it a favorite among pasta lovers and home cooks alike.

Roasted Red Pepper Pasta

Discover the deliciousness of Roasted Red Pepper Pasta Delight, a stunning dish that combines vibrant roasted red bell peppers with creamy sauce and perfectly cooked pasta. This recipe is simple enough for a quick weeknight dinner yet elegant enough for special occasions. Bursting with flavor and nutritional benefits, it’s sure to impress family and friends alike. Elevate your meals and enjoy a beautiful blend of tastes with this delightful pasta dish!
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Ingredients
  

2 large red bell peppers

3 tablespoons olive oil

4 cloves garlic, finely minced

1 small onion, diced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for a spicy kick)

Salt and freshly ground pepper, to taste

12 ounces pasta (linguine or spaghetti recommended)

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Halve the red bell peppers, removing the seeds and stems. Arrange them on a baking sheet with the cut side facing down. Roast in the oven for 20-25 minutes, or until the skins are blistered and charred. Once done, transfer the peppers to a bowl, cover with plastic wrap, and let them steam for about 10 minutes to help peel off the skins effortlessly.

    Prepare the Sauce Base: In a large skillet, warm the olive oil over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes. Then, incorporate the minced garlic and cook for 1-2 more minutes until it releases a delicious aroma.

      Blend the Peppers: After the peppers have cooled slightly, carefully peel off the skins and chop them. Place the peeled peppers into a blender along with the sautéed onions and garlic. Blend until you achieve a smooth and creamy consistency. If the mixture feels too thick, add a tablespoon or two of water to make blending easier.

        Combine & Simmer: Return the roasted red pepper blend to the skillet. Stir in the dried oregano, optional red pepper flakes, and season with salt and pepper. Let the mixture simmer on low heat for about 5 minutes, allowing the flavors to meld beautifully.

          Make it Creamy: Gradually stir in the heavy cream and continue cooking for another 2-3 minutes until everything is heated through. Finally, add the freshly grated Parmesan cheese, stirring until it melts smoothly into the sauce. Taste and adjust seasoning with additional salt and pepper, as desired.

            Cook the Pasta: In a large pot, bring salted water to a rolling boil. Cook the pasta of your choice according to the package instructions until al dente. Before draining, reserve about 1 cup of the pasta water for later use, then drain the pasta.

              Toss Together: Add the drained pasta directly into the skillet with the red pepper sauce, tossing gently to coat the pasta evenly. If the sauce appears too thick, gradually mix in the reserved pasta water a tablespoon at a time until you reach your desired sauce consistency.

                Serve: Plate the roasted red pepper pasta and adorn with fresh basil leaves and a sprinkle of extra grated Parmesan cheese on top. Enjoy this delightful and creamy dish!

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