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Creamy Roasted Red Pepper Pasta Sauce

A rich and creamy roasted red pepper pasta sauce that's easy to make and perfect for weeknight dinners or cozy meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tbsp butter Serves as the base of your sauce, adding richness.
  • 1 cup marinated roasted red peppers Include 1-2 tbsp of the marinating liquid for added flavor.
  • 3 cloves garlic, crushed/minced Provides warmth and depth to the sauce.
  • to taste salt and fresh ground pepper Essential for balancing flavors.
  • 1 tsp dried basil Adds a hint of earthiness.
  • 1 cup heavy cream Binds the sauce for a luscious texture.
  • 1/2 lb pasta Your choice of pasta, such as fettuccine or penne.
  • 1/2 cup reserved pasta water Used to achieve desired sauce consistency.

Method
 

Preparation
  1. Puree the marinated roasted red peppers and crushed garlic in a food processor or blender until smooth.
  2. In a small saucepan over medium-low heat, melt the butter until gently frothy.
  3. Add the crushed garlic and sauté for about one minute until fragrant.
  4. Stir in the pureed red pepper mixture along with salt and pepper, cooking for an additional two minutes.
Cooking
  1. Add the dried basil and heavy cream to the sauce, allowing it to simmer for 6-10 minutes until slightly thickened.
  2. Transfer your cooked and drained al dente pasta into the sauce, cooking it with the sauce for a few minutes.
  3. Add reserved pasta water as needed, and finish with grated parmesan cheese on top.

Notes

For a spicier kick, add a pinch of red pepper flakes. Incorporate fresh spinach or kale for a nutritional boost. Leftovers can be refrigerated for up to three days or frozen for three months.