Creamy Roasted Red Pepper Penne
This Creamy Roasted Red Pepper Penne is rich, vibrant, and packed with smoky, luscious flavor—perfect for quick, comforting dinners any night of the week!
Servings: 4 servings
Ingredients
- 8 oz penne pasta
- 2 cups roasted red peppers jarred or homemade
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil for sautéing garlic
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- fresh basil for garnish
- grated Parmesan cheese for serving
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain, reserving ½ cup pasta water. Set pasta aside.
- While pasta cooks, combine roasted red peppers, heavy cream, and chicken broth in a blender or food processor. Blend until smooth and creamy.
Making the Sauce
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in Italian seasoning.
- Pour blended red pepper mixture into skillet with garlic and herbs. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally. Add reserved pasta water if sauce is too thick. Season with salt and pepper to taste.
Combine and Serve
- Add drained penne to skillet and toss to coat with sauce. Heat together for 1-2 minutes to absorb flavors.
- Serve pasta hot, garnished with fresh basil leaves and grated Parmesan cheese.
Equipment
- Large Pot
- Blender or Food Processor
- Large Skillet
- Colander
- Wooden Spoon or Silicone Spatula
Notes
- Reserve some pasta water to adjust sauce consistency as needed.
- Do not overcook garlic to avoid bitterness.
- Use roasted red peppers for best smoky and sweet flavor; avoid raw peppers.
- Freeze leftovers in airtight container for up to 2 months; reheat gently with extra broth or cream.
- Substitute heavy cream with coconut milk for dairy-free version and Parmesan with nutritional yeast.