Description
This creamy roasted red pepper pasta combines tender linguine noodles with a smooth, rich sauce made from roasted red peppers, butter, cream, parmesan, and smoky spices. Quick to prepare in just 25 minutes, it’s a perfect weeknight meal featuring a vibrant, velvety sauce that clings beautifully to the pasta. Garnished with fresh parsley and extra parmesan, it’s a simple yet indulgent dish full of balanced flavors and comforting textures.
Ingredients
Units
Scale
Pasta
- 14oz / 400g Long-Cut Pasta (Linguine)
Sauce
- 16oz / 450g jar of Roasted Red Peppers (drained of brine)
- 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 taste
- Salt & Black Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the linguine. Cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta, reserving some pasta water for later use if needed.
- Prepare the Peppers: Squeeze the jarred roasted red peppers to drain as much brine as possible, but do not rinse to retain a bit of acidity that balances the sauce.
- Sauté Onions and Garlic: In a large deep pan over medium heat, melt the butter. Add the diced white onion and cook, stirring frequently, until it becomes soft and golden, about 5-7 minutes. Add the finely diced garlic and fry for an additional 1-2 minutes until fragrant, taking care not to burn it.
- Blend the Sauce: Transfer the cooked onions, garlic, roasted red peppers, and melted butter from the pan into a blender. Blend until completely smooth and creamy. If needed, add a splash of chicken stock or water to help the blending process.
- Combine Sauce Ingredients: Pour the blended mixture back into the pan and set to a low simmer. Stir in the heavy cream, mixing thoroughly until the sauce becomes smooth and cohesive. Add the finely grated parmesan, fresh parsley, smoked paprika, chili flakes, and season with salt and black pepper to taste. Stir well until parmesan is fully incorporated and the sauce begins to thicken slightly.
- Toss Pasta in Sauce: Using tongs, transfer the cooked linguine directly from the pot into the sauce. Toss to coat the pasta completely with the creamy roasted red pepper sauce. If the sauce seems too thick or dry, add a splash of reserved pasta water to loosen it and encourage the sauce to cling nicely to the noodles.
- Serve: Plate the pasta and garnish with extra parmesan cheese and fresh parsley. Serve immediately and enjoy the creamy, flavorful dish.
Notes
- Roasted Red Peppers: Use jarred roasted red peppers drained of brine but not rinsed to maintain a slight acidity that balances richness.
- Homemade Roasted Red Peppers: For fresh peppers, broil until charred on all sides, cool covered to peel, deseed, and slice. Use about 12oz/350g drained weight for equivalent flavor.
- Parmesan: Use freshly grated parmesan for best texture. Avoid powdered parmesan as it may cause grainy sauce.
- Blending Tip: Include melted butter with onions and garlic in blender to achieve a smoother consistency. Add a splash of stock or water if blender struggles.
- Calories: Nutritional values calculated based on 4 servings without extra parmesan or sides.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 80 mg
