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Creamy Roasted Red Pepper Pasta is a culinary delight that brings together the comforting essence of pasta with the rich, sweet flavor of roasted red peppers. This dish is not just a meal; it's an experience that envelops you in warmth and satisfaction. Its creamy sauce, infused with the smokiness of roasted peppers, creates a harmonious blend that appeals to a wide range of palates. Whether you're seeking a quick weeknight dinner or an impressive dish for entertaining guests, this pasta recipe fits the bill perfectly.

Creamy Roasted Red Pepper Pasta

Discover the delightful Creamy Roasted Red Pepper Pasta, a perfect dish for any occasion! This recipe combines the rich sweetness of roasted red peppers with a creamy sauce, making it a comforting meal that's easy to prepare. Featuring ingredients like fettuccine or penne, heavy cream, aromatic garlic, and savory Parmesan cheese, it's designed for cooks of all levels. Enjoy this vibrant pasta dish that’s sure to impress family and friends alike!
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Ingredients
  

12 oz (340g) pasta of your choice (fettuccine or penne work well)

2 large red bell peppers

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tablespoon balsamic vinegar

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves, for garnish

Red pepper flakes (optional, for heat)

Instructions
 

Roast the Bell Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and drizzle them with olive oil. Roast in the oven for 25-30 minutes, or until the skins are charred and blistered. Remove from the oven and place the peppers in a bowl, covering it tightly with plastic wrap. Let them steam for about 10 minutes, then peel off the skins, remove the seeds, and chop the peppers.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

      Make the Sauce: In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Blend the Ingredients: Add the roasted red peppers to the skillet along with the balsamic vinegar, dried oregano, salt, and pepper. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.

          Blend until Smooth: Use an immersion blender to purée the sauce directly in the skillet until smooth. (Alternatively, transfer the mixture to a blender and blend until smooth before returning it to the skillet.)

            Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

              Add Cheese: Stir in the grated Parmesan cheese until melted and well combined.

                Serve: Divide the creamy pasta among plates or bowls. Garnish with fresh basil, additional Parmesan, and a sprinkle of red pepper flakes if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4