Creamy Roasted Red Pepper Pasta
This creamy roasted red pepper pasta blends jarred roasted peppers, garlic, cream and smoked paprika into a smooth, flavorful sauce finished with parmesan.
Servings: 2 people
Ingredients
- 400 grams dried pasta
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3-4 cloves garlic, finely diced
- 1.5 teaspoons smoked paprika
- 1 tablespoon tomato paste
- 1 (460) gram jar roasted red peppers (or similar size)
- ¾ cup heavy cream
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Boil your pasta in well salted water, reserving a cup of pasta water before draining. I tend to undercook dried pasta by about 1 minute from the packet instructions so it can finish cooking in the sauce at the end.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and a big pinch of salt and cook for 4-5 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant. Stir in the smoked paprika and tomato paste and cook for 1 minute, stirring constantly.
- Drain the peppers really well, giving them a gentle squeeze to get any liquid out. Give them a rough chop.
- Transfer the onion mixture to a blender along with the roasted red peppers and ¼ cup of pasta water from the pot. Blend until smooth. Blender tip: If you have a smoothie maker or high-speed blender, use it here. Roasted peppers can be quite fibrous and a powerful blender will give you a much smoother sauce.
- Pour the sauce back into the skillet and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally to evaporate some of the water.
- Lower the heat and stir in the cream, bring to a very gentle simmer.
- Add the parmesan in two separate lots, stirring and letting the first melt in before adding the next.
- Add the drained pasta and lemon juice, tossing well to coat. Add an extra splash of pasta water if needed to loosen the sauce.
- Let it gently bubble away for 1-2 minutes until the pasta is really well coated. Season to taste with salt and pepper.
- Serve immediately with extra parmesan and fresh basil or Italian parsley if desired.
Notes
Roasted red peppers - I use a 460g (16 oz) jar of roasted red peppers, drained. Different brands can vary slightly in weight so don't worry if your drained peppers weigh a little more or less.
Parmesan - Finely grate your own parmesan for the best result. Pre-grated parmesan doesn't melt as smoothly into the sauce.
Texture - Roasted peppers naturally add body and texture to the sauce. A high-speed blender will give the smoothest result, but don't expect it to be quite as silky as a traditional cream sauce.
Additions - This sauce works well with crispy bacon, cooked chicken, chorizo or a handful of baby spinach stirred through at the end.
Storage - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat or in the microwave with a splash of water or cream to loosen the sauce.