Creamy Roasted Pepper and Sun-Dried Tomato Pasta
This creamy roasted pepper and sun-dried tomato pasta is a bold, velvety, and flavor-packed dish made with smoky roasted peppers and tangy sun-dried tomatoes. Ready in just 30 minutes, it’s a rich and satisfying pasta perfect for weeknight dinners or special occasions.
Ingredients
- For the Pasta:
- 12 oz pasta penne, rigatoni, or fettuccine
- Salt for boiling water
- For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup roasted red peppers jarred or homemade
- ½ cup sun-dried tomatoes oil-packed, drained
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional Add-Ins:
- Spinach or kale
- Grilled chicken or shrimp
- Red pepper flakes
- Fresh basil
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ¼ cup pasta water, then drain.
- In a blender or food processor, combine roasted red peppers and sun-dried tomatoes. Blend until smooth.
- Heat olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in the blended mixture and stir in heavy cream. Bring to a gentle simmer.
- Add Parmesan cheese, salt, and pepper. Stir until smooth and slightly thickened.
- Add cooked pasta to the sauce and toss until fully coated. Add pasta water if needed for a silky consistency.
- Serve with fresh basil, extra Parmesan, and optional chili flakes.
Notes
- Use oil-packed sun-dried tomatoes for deeper flavor.
- Blend the sauce thoroughly for a smooth, velvety texture.
- Avoid overheating the cream to prevent separation.
- Salt pasta water well to enhance overall taste.
- Adjust consistency with pasta water as needed.