Description
This Creamy Roasted Red Pepper Pasta is a quick and flavorful dish featuring linguine tossed in a smooth, creamy roasted red pepper sauce with Parmesan, smoked paprika, and fresh parsley. Perfect for a comforting weeknight meal, it balances the richness of cream with a hint of acidity from jarred roasted red peppers.
Ingredients
Units
Scale
Pasta
- 14oz / 400g Long-Cut Pasta (Linguine)
Sauce
- 16oz / 450g jar of Roasted Red Peppers (drained, see notes)
- 1 tbsp Butter
- 1 medium White Onion, diced
- 2 small cloves of Garlic, finely diced
- 1 cup / 240ml Heavy/Double Cream, at room temperature
- 1/2 cup / 40g Parmesan, finely grated (plus extra for serving)
- 1 tbsp finely diced Fresh Parsley, plus extra to serve
- 1/2 tsp Smoked Paprika
- Pinch of Chilli Flakes, to preference
- Salt & Black Pepper, to taste
Instructions
- Cook Pasta: Pop the pasta in salted boiling water and cook until al dente, usually about 9-11 minutes depending on the pasta brand. Drain and set aside, reserving some pasta water.
- Prepare Peppers: Squeeze the brine out of the roasted red peppers and discard it. Do not rinse them to preserve the subtle acidity.
- Sauté Onions & Garlic: Melt the butter in a large deep pan over medium heat. Add the diced onion and fry until soft and golden, about 5-7 minutes. Add the garlic and fry for an additional 1-2 minutes, stirring to avoid burning.
- Blend Sauce: Scrape the onion, garlic, and melted butter mixture into a blender along with the drained roasted red peppers. Blend until smooth and creamy. If needed, add a splash of chicken stock or water to assist blending.
- Simmer Sauce: Pour the blended sauce back into the pan and keep on a low simmer. Stir in the heavy cream until fully incorporated and smooth.
- Add Flavorings: Stir in Parmesan, diced parsley, smoked paprika, chilli flakes, and season to taste with salt and black pepper. Continue heating gently until the sauce thickens slightly and the cheese melts.
- Toss Pasta: Use tongs to add the cooked pasta directly from the pot into the sauce. Toss thoroughly until every strand is coated in the creamy sauce. If the sauce becomes too thick or dry, toss in a splash of the reserved pasta water to loosen it.
- Serve: Divide pasta among plates and garnish with extra Parmesan and parsley. Serve immediately while warm and enjoy!
Notes
- Roasted Red Peppers: Jarred roasted red peppers typically come in a vinegary brine. Drain but do not rinse to retain acidity which balances richness.
- Homemade Roasted Red Peppers: To make fresh, broil skin side up until blackened. Cool covered, then peel, deseed, and slice. Drained weight for this recipe should be approximately 12oz / 350g.
- Parmesan: Use freshly grated or good quality pre-grated Parmesan to avoid grainy sauce texture.
- Blending Tips: Scrape melted butter into blender to help achieve a smooth sauce. Add chicken stock or water if blender struggles.
- Calories: Nutritional info is based on serving size for 4 people with no extra Parmesan or sides.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 60 mg
