Description
A rich and velvety pasta dish made with roasted red peppers, Parmesan cheese, garlic, and cream for an easy Italian-inspired dinner.
Ingredients
14 ounces linguine or other long-cut pasta
12 ounces roasted red peppers, drained
1 tablespoon butter
1 medium white onion, diced
2 garlic cloves, finely minced
1 cup heavy cream, room temperature
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 tablespoon fresh parsley, finely chopped, plus more for garnish
1/2 teaspoon smoked paprika
Pinch of red pepper flakes
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.
2. While the pasta cooks, squeeze excess liquid from the roasted red peppers without rinsing them.
3. In a large deep skillet over medium heat, melt the butter. Add the diced onion and cook until soft and lightly golden, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Transfer the onion mixture and roasted red peppers to a blender or food processor. Blend until smooth.
6. Pour the blended sauce back into the skillet over low heat. Stir in the heavy cream until fully combined.
7. Add the Parmesan cheese, parsley, smoked paprika, red pepper flakes, salt, and black pepper. Stir until the cheese melts and the sauce becomes creamy.
8. Use tongs to transfer the cooked pasta directly into the sauce. Toss well until the pasta is fully coated. If the sauce becomes too thick, add a splash of pasta water to loosen it.
9. Serve warm with extra Parmesan cheese and parsley on top.
Notes
Reserve a little pasta water to loosen the sauce if needed.
Freshly grated Parmesan melts more smoothly into the sauce.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Quick & Easy Dinners
- Method: Stovetop
- Cuisine: Italian