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Flavour Quest Recipes

Roasted Red Pepper Cream Penne (30-Minute Sauce-Coated Pasta)

Roasted Red Pepper Cream Penne is a smooth, sauce-forward pasta that brings together sweet roasted peppers and rich cream for a comforting, flavorful dinner. The velvety sauce clings to every piece of penne, creating a restaurant-style dish that’s easy enough for busy weeknights yet impressive enough to serve to guests.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz Penne pasta
  • 1 cup Roasted red pepper drained and chopped (jarred or homemade)
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 3 Cloves garlic minced
  • ½ cup Heavy cream (or half-and-half)
  • ½ cup Parmesan cheese grated
  • ¼ tsp Salt adjust to taste
  • ¼ tsp Black pepper
  • ¼ tsp Smoked Paprika (optional)
  • ¼ tsp Red pepper flakes (optional)
  • ¼ cup Pasta water reserved, use as needed
  • Fresh basil or parsley chopped, for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
  2. While the pasta cooks, add roasted red peppers to a blender or food processor and blend until smooth. Set aside.
  3. In a large skillet over medium heat, melt butter with olive oil. Add garlic and cook for 30 seconds, just until fragrant.
  4. Stir in the blended roasted red pepper sauce and simmer gently for 2–3 minutes.
  5. Reduce heat to low and stir in heavy cream, Parmesan cheese, salt, black pepper, smoked paprika, and red pepper flakes if using.
  6. Add the cooked penne to the skillet and toss to coat. Use reserved pasta water a little at a time to loosen the sauce if needed.
  7. Remove from heat and garnish with fresh herbs before serving.