Description
This Roasted Red Pepper Pasta is a creamy, comforting dish featuring penne pasta tossed in a flavorful roasted red bell pepper sauce. The sauce is built from sautéed onions and garlic, thickened with flour and milk, and finished with parmesan cheese and fresh basil for a rich and delicious meal that’s perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 1 lb penne pasta
Sauce
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 16 ounces roasted red bell peppers, roughly chopped
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup pasta water (reserved from cooking the pasta)
- 5 ounces shredded parmesan cheese, divided
- 2 tablespoons roughly chopped basil
Instructions
- Cook the Pasta: Heat a large pot of salted water over high heat until boiling. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
- Sauté Onions and Garlic: In a large skillet or dutch oven, heat the olive oil over medium heat. Add the finely diced yellow onion and cook for about 5 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the roughly chopped roasted red bell peppers.
- Make the Sauce Base: Sprinkle the all-purpose flour over the onion and pepper mixture and stir continuously for 30 seconds to cook out the raw flour taste. Slowly add the milk, stirring occasionally, and cook for 2 to 3 minutes until the sauce begins to thicken.
- Adjust the Sauce Consistency: Add the reserved 1/2 cup of pasta water to the sauce and continue cooking for another 2 minutes until the sauce thickens again to a creamy consistency.
- Blend the Sauce: Remove the pot from heat. Using an immersion blender or regular blender, carefully blend the sauce until smooth and creamy, breaking down the bell peppers to create a velvety texture. Return the sauce to the pot if blended separately.
- Add Parmesan Cheese: Stir in half of the shredded parmesan cheese into the sauce until it melts fully, adding richness and flavor.
- Combine and Serve: Toss the cooked penne into the sauce until evenly coated. Divide the pasta between serving bowls, then top with the remaining parmesan cheese and sprinkle with chopped fresh basil for a fragrant finish.
Notes
- Reserve pasta water is key to adjusting the sauce consistency smoothly.
- You can substitute milk with cream or a milk alternative for a different flavor or dietary need.
- Use freshly roasted bell peppers for best flavor or jarred roasted peppers as a convenient alternative.
- For a vegan version, substitute parmesan with a dairy-free cheese and use a plant-based milk.
- To add protein, grilled chicken or sautéed mushrooms would complement this pasta well.
