Ingredients
Scale
- 12 ounces penne or rigatoni pasta (feel free to use gluten-free pasta if needed)
- 3 large red bell peppers, roasted and peeled
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup heavy cream (or coconut cream for a dairy-free option)
- 1/4 cup grated Parmesan cheese (optional but adds a lovely depth)
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Red pepper flakes (optional, for a little heat)
Instructions
- Begin by roasting your red peppers. Preheat your oven to 450°F. Place the peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are blackened and blistered. This step always brings back memories of my sister Ouma and me standing by the oven, eagerly waiting for those peppers to char just right. Once roasted, place them in a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes—this makes peeling easier.
- While the peppers steam, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve about a cup of pasta water before draining—trust me, this will come in handy for perfect sauce consistency.
- Peel the skin off the roasted peppers, remove the seeds, and roughly chop them. Place the peppers in a blender or food processor.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5-7 minutes. Add garlic and cook for another 1-2 minutes until fragrant. I always think of Mama Lou’s gentle reminders here: “Low and slow, Sofia. Let the flavors talk.”
- Transfer the sautéed onion and garlic to the blender with the roasted peppers. Add smoked paprika, salt, pepper, and blend until smooth and creamy. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up to your desired consistency.
- Return the sauce to the skillet and warm gently over low heat. Stir in the heavy cream and Parmesan cheese until melted and combined. Taste and adjust seasoning if needed. The creaminess here is what makes this pasta feel indulgent but still light enough to enjoy without guilt.
- Toss the cooked pasta in the sauce, ensuring every piece is beautifully coated. If the sauce needs to stretch a bit, use a little more pasta water to bring it all together seamlessly.
- Serve immediately, garnished with fresh basil leaves and a sprinkle of red pepper flakes if you like a little kick. Watching my family dig into this dish always fills me with joy, reminding me of those quiet, precious moments with Mama Lou and Ouma around the kitchen table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
