Creamy Roasted Red Pepper Pasta

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Sauce Components

02 - 1 (12 oz) jar roasted red peppers, drained

03 - 2 tbsp olive oil

04 - 1 small yellow onion, finely chopped

05 - 3 cloves garlic, minced

06 - 1/2 cup heavy cream or plant-based cream alternative

07 - 1/4 cup grated Parmesan cheese, plus additional for serving

08 - 1/2 tsp smoked paprika

09 - 1/4 tsp crushed red pepper flakes

10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tbsp chopped fresh basil or parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.

02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 4-5 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.

03 - Transfer sautéed onion and garlic to a blender. Add drained roasted red peppers, heavy cream, Parmesan, smoked paprika, and red pepper flakes. Blend until completely smooth and creamy.

04 - Return sauce to the skillet over low-medium heat. Simmer for 3-4 minutes, stirring occasionally. Season with salt and pepper to taste.

05 - Add drained pasta to the skillet, tossing to coat evenly with sauce. Add reserved pasta water as needed to achieve desired consistency. Serve immediately garnished with fresh herbs and extra Parmesan.

# Expert Advice:

01 -

The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
Jarred peppers do all the heavy lifting, so you get maximum flavor with minimal chopping
That silky texture coats every single piece of pasta like a warm hug

02 -

Blending hot liquids can be dangerous, so either let the onion mixture cool slightly or remove the center cap from your blender lid and cover with a kitchen towel
The sauce thickens quickly as it cools, so have that pasta water ready even if you think you will not need it

03 -