A creamy, savory pasta tossed with sweet roasted red peppers, garlic, onion, tomato paste, and Parmesan for a quick, comforting meal with bright color and rich flavor.
Ingredients
- 2 cups pasta such as penne, rigatoni, or fusilli
- 2 tablespoons olive oil divided
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 cups roasted red peppers drained if jarred
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1/2 cup heavy cream or half-and-half
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon red pepper flakes optional
- to taste salt
- to taste black pepper
- 2 tablespoons reserved pasta water as needed to thin sauce
Instructions
- Cook the pasta in salted water according to package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 to 5 minutes.
- Add the garlic and cook for 30 seconds, then stir in the roasted red peppers and tomato paste. Cook for 1 to 2 minutes.
- Transfer the pepper mixture to a blender with the vegetable broth and blend until smooth.
- Return the sauce to the skillet. Stir in the cream, Parmesan, red pepper flakes, salt, and black pepper. Simmer gently for 3 to 4 minutes.
- Add the cooked pasta and toss to coat. Use a little reserved pasta water if needed to loosen the sauce.
- Serve warm, topped with extra Parmesan if desired.
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 78gProtein: 18gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 780mgPotassium: 640mgFiber: 5gSugar: 9gVitamin A: 35IUVitamin C: 120mgCalcium: 18mgIron: 15mg