Roasted Red Pepper Pasta: A Vibrant, Flavorful, and Easy Vegetarian Dish

This Roasted Red Pepper Pasta is a quick, easy, and flavorful vegetarian dish that’s perfect for a weeknight dinner or a casual gathering. The star of the show is the vibrant sauce, made with jarred roasted red peppers, which provides a sweet, smoky, and slightly tangy flavor. The sauce is incredibly easy to make, requiring just a quick blend and a few minutes on the stovetop. This guide provides a comprehensive breakdown of the recipe, ensuring a perfect, delicious pasta dish every time.

A Taste of the Mediterranean

I’m always drawn to the bright, fresh flavors of Mediterranean cuisine. This Roasted Red Pepper Pasta was inspired by my love for roasted red peppers, which are a staple in many Mediterranean dishes. The simplicity of the recipe and the intensity of the flavors make it a winner. It’s a dish that’s both comforting and elegant, and it’s always a hit with family and friends.

Ingredient Descriptions: Building a Flavorful and Vibrant Sauce

Each ingredient contributes to the pasta’s overall flavor, texture, and color:

• Pasta (6-8 oz): The foundation of the dish. Use your favorite pasta shape. Penne, rotini, rigatoni, or fusilli work well because they hold the sauce nicely. Farfalle or spaghetti would also be good choices.
• Roasted Red Peppers (16-oz Jar): The star of the sauce! Jarred roasted red peppers provide a convenient and flavorful shortcut. Make sure to drain them well before using.
• Fresh Basil Leaves (3): Add a fresh, herbaceous note that complements the roasted red peppers. Fresh basil is highly recommended for the best flavor.
• Olive Oil: Used for sautéing the onion and garlic. Olive oil adds a subtle flavor and helps create a smooth sauce.
• Onion (1/2, Diced): Adds a savory base to the sauce. Yellow or white onion can be used.
• Garlic (1 tbsp, Minced): Adds a pungent, aromatic flavor. Use fresh garlic for the best results. About 2-3 cloves, depending on size.
• Salt and Pepper: Season the sauce to taste.
• Heavy Cream (1/4 cup): Adds richness and creaminess to the sauce. You can substitute with half-and-half or a plant-based cream for a lighter option.
• Butter (1 tbsp): Adds richness and helps thicken the sauce.
• Parmesan Cheese (Freshly Grated): Adds a salty, nutty flavor and helps thicken the sauce. Freshly grated Parmesan is highly recommended for the best flavor and melting properties.
• Fresh Parsley (Chopped): Adds a fresh, herbaceous garnish.
• Reserved Pasta Water: This starchy water helps to emulsify the sauce and create a creamy, cohesive dish.

Equipment/Tools: Essential Gear for Pasta Perfection

• Large Pot: For cooking the pasta.
• Colander: For draining the pasta.
• Blender or Food Processor: For pureeing the roasted red peppers and basil.
• Large Skillet or Pan: For making the sauce and combining the pasta and sauce.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Cutting Board and Knife: For dicing the onion and mincing the garlic.
• Wooden Spoon or Spatula: For stirring the sauce.

Complete Recipe: Roasted Red Pepper Pasta

Ingredients with Measurements:

• 6-8 oz pasta of choice
• 1 16-oz jar roasted red peppers, drained
• 3 leaves fresh basil
• 1 tablespoon olive oil
• 1/2 an onion, diced
• 1 tablespoon garlic, minced (about 2-3 cloves)
• Salt and pepper, to taste
• 1/4 cup heavy cream
• 1 tablespoon butter
• Parmesan cheese, freshly grated (for serving)
• Fresh parsley, chopped (for serving)

Step-by-Step Instructions:

1. Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions, or until al dente.
3. Before draining, reserve about 1/2 cup of the starchy pasta water. This will be used to adjust the sauce consistency later.
4. Drain the pasta and set aside.

2. Make the Roasted Red Pepper Puree:

1. Drain the jar of roasted red peppers.
2. In a blender or food processor, combine the drained roasted red peppers and fresh basil leaves.
3. Process until smooth.

3. Sauté the Aromatics:

1. Heat the olive oil in a large skillet or pan over medium heat.
2. Add the diced onion and cook until softened and translucent, about 3-5 minutes.
3. Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic.
4. Season with salt and pepper to taste.

4. Build the Sauce:

1. Add the roasted red pepper puree to the skillet with the onions and garlic.
2. Stir to combine.
3. Pour in the heavy cream and stir well.
4. Bring the sauce to a gentle simmer, then reduce the heat to low.

5. Combine Pasta and Sauce:

1. Add the cooked pasta to the skillet with the sauce.
2. Stir to coat the pasta evenly with the sauce.
3. Add the butter and stir until melted and incorporated. This adds richness and helps thicken the sauce.
4. Add pasta water, 1 tablespoon at a time, if needed to thin the sauce to your desired consistency.

6. Serve:

1. Serve immediately.
2. Top with freshly grated Parmesan cheese and chopped fresh parsley.

Troubleshooting Common Problems:

• Sauce is Too Thin: Simmer the sauce for a few more minutes to reduce it, or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water. You can also add more Parmesan cheese.
• Sauce is Too Thick: Add a little bit of the reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
• Sauce is Bland: Add more salt, pepper, garlic, or Parmesan cheese to taste. You can also add a pinch of red pepper flakes for a touch of heat.
• Pasta is sticking together: Be sure to add salt to the boiling water, and stir occasionally while cooking.

Tips and Variations:

• Add Protein: Add cooked chicken, shrimp, sausage, or chickpeas to the pasta for a more substantial meal.
• Add Vegetables: Add other vegetables to the sauce, such as spinach, mushrooms, or bell peppers.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for extra heat.
• Lemon Juice: Add a squeeze of fresh lemon juice to the sauce for a brighter flavor.
• Goat Cheese: Add crumbled goat cheese to the finished dish for a tangy flavor.
• Sun-Dried Tomatoes: Add a few chopped sun-dried tomatoes to the sauce for extra flavor and texture.
• Roasted Garlic: Use roasted garlic instead of raw garlic for a sweeter, more mellow flavor.
• Make it Vegan: Use a plant-based cream and omit the butter and Parmesan.

Serving Suggestions:

• Serve as a main course or a side dish.
• Serve with a side salad and crusty bread.

Pairing Recommendations:

• Drinks: A dry white wine (like Pinot Grigio or Sauvignon Blanc), a light-bodied red wine (like Pinot Noir), or a rosé. Iced tea or lemonade would also be refreshing.
• Side Dishes: A simple green salad, roasted vegetables, or garlic bread.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 4 servings). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 400-500
• Fat: 20-25g
• Saturated Fat: 8-12g
• Cholesterol: 40-60mg
• Sodium: 300-400mg
• Carbohydrates: 50-60g
• Fiber: 3-5g
• Sugar: 5-8g
• Protein: 10-15g

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Comprehensive FAQ:

Q: Can I make this ahead of time?

A: You can make the sauce ahead of time and store it separately in the refrigerator for up to 2 days. Cook the pasta just before serving and combine with the reheated sauce.

Q: How long does it last in the refrigerator?

A: Leftover pasta will last for up to 3-4 days in the refrigerator, stored in an airtight container.

Q: Can I freeze this dish?

A: It’s best to freeze the sauce separately from the pasta. Freeze the sauce in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Cooked pasta does not freeze well, as it can become mushy.

Q: Do I really need to use fresh basil?

A: Fresh basil provides the best flavor, but you can substitute with 1 teaspoon of dried basil in a pinch. Add it to the sauce along with the roasted red peppers.

Q: Can I use a different kind of pepper?

A: Yes, you can use fresh roasted red peppers, or even jarred piquillo peppers.

Q: My sauce is too sweet. What should I do?

A: Add a pinch of salt, a squeeze of lemon juice, or a dash of red wine vinegar to balance the sweetness.

Q: Can I make this gluten-free? A: Yes, use gluten-free pasta.

Q: Can I make this vegan? A: Yes, use a plant-based cream and omit the butter and Parmesan.