pasta with roasted pepper and tomato Roasted pepper and tomato pasta sauce

Aiyo, if you are looking for something really special to cook for your family this weekend, you have come to the right place! We all love a good pasta dish, but sometimes the regular tomato sauce can get a bit boring, right? That is why I am so excited to share this recipe for Creamy Roasted Red Pepper Tomato Pasta. It is so rich, so velvety, and honestly, the smell in your kitchen while you are roasting the peppers will make everyone run to the dining table. It is the perfect comfort food that looks like it came from a fancy restaurant but is actually so easy to make at home. Your kids will love it, your parents will love it, and you will definitely be going back for seconds!

Creamy Roasted Red Pepper Tomato Pasta – What Jessica Baked Next

Look at that beautiful, bright orange color! This version is so decadent and smooth. When you roast the red peppers, they get this natural sweetness that goes so well with the acidity of the tomatoes. I always say, don't be shy with the garlic! It adds that extra "umami" we all crave. This dish is great because it feels very light but the cream gives it that "luxurious" mouthfeel that makes a meal feel like a real treat. Make sure you use fresh basil if you can find it at the market, it makes a world of difference for the aroma.

Ingredients:

• 500g Penne or your favorite short pasta
• 3 large red bell peppers, halved and deseeded
• 4 large ripe tomatoes, halved
• 1 medium onion, peeled and quartered
• 5-6 cloves of garlic (keep the skin on for roasting)
• 2 tablespoons olive oil
• 1/2 cup heavy cream or cooking cream
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish
• Salt and black pepper to taste
• A pinch of red chili flakes (if you like a little heat!)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the peppers, tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and a pinch of salt. Roast for about 25-30 minutes until the pepper skins are charred and charred.
2. Once cooled slightly, peel the skin off the peppers and squeeze the roasted garlic out of its skin.
3. Put all the roasted vegetables into a blender and blitz until very smooth. If it's too thick, you can add a little bit of water or chicken stock.
4. While the sauce is blending, boil a large pot of salted water and cook your pasta until it is al dente. Save a little bit of the pasta water before draining!
5. Pour the blended sauce into a large pan over medium heat. Stir in the heavy cream and let it simmer for a few minutes.
6. Toss in the cooked pasta and the Parmesan cheese. If the sauce is too thick, add a splash of that saved pasta water.
7. Season with more salt, pepper, and chili flakes. Serve hot with lots of fresh basil on top!

Creamy Roasted Red Pepper Tomato Pasta | Share the Pasta

Sharing is caring, especially when the food is this delicious! This recipe is perfect for those big family gatherings where you need to feed a lot of people without spending the whole day in the kitchen. The secret here is to really let the sauce simmer so the flavors of the roasted pepper and the cream fully marry together. You can even make the sauce a day in advance and just boil the pasta when you are ready to eat. It actually tastes even better the next day after the flavors have had time to sit! Don't forget to serve this with some toasted garlic bread to soak up every last drop of that creamy sauce.

Ingredients:

• 1 box (16 oz) of pasta, like Rigatoni or Fusilli
• 2 jars of roasted red peppers (if you are in a rush, but fresh roasted is better!)
• 1 can (14 oz) of crushed tomatoes
• 3 cloves of garlic, minced
• 1 small shallot, finely chopped
• 1 tablespoon butter
• 3/4 cup heavy cream
• 1/4 cup fresh parsley, chopped
• 1/2 cup pasta water
• Salt, pepper, and a little sugar to balance the acidity

Instructions:

1. In a blender, combine your roasted peppers and crushed tomatoes. Blend until the mixture is a nice, thick puree.
2. In a large skillet or wok, melt the butter over medium heat. Sauté the shallots and garlic until they are fragrant and soft (don't let them burn!).
3. Pour the pepper-tomato puree into the skillet. Bring it to a gentle boil, then turn the heat down to low.
4. Slowly pour in the heavy cream while stirring constantly. You will see the sauce turn into a beautiful, creamy orange color. Add a pinch of sugar, salt, and pepper.
5. Cook your pasta in boiling salted water according to the package directions. Drain, but keep some water.
6. Add the pasta directly into the sauce. Stir well to make sure every single piece of pasta is coated in that yummy sauce. If it looks a bit dry, add the pasta water one spoonful at a time.
7. Top with fresh parsley and serve immediately while it is steaming hot. So good!

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