Pasta with Creamy Roasted Pepper Sauce
This amazing dish features tender pasta in a creamy, smoky roasted pepper sauce. The peppers are roasted alongside onion and garlic and then pureed with fire-roasted tomatoes and heavy cream. The oven does all the work, and the result is one incredibly dreamy sauce.
There’s so much flavor in this sauce. This sauce is brimming with flavor because the vegetables are slow-roasted in the oven to bring out more of their natural nuances, while adding smoky, caramelized notes. And since we roast the peppers alongside onion and garlic, everything tenderizes on one sheet pan, creating sublimely soft, flavorful vegetables. Adding fire-roasted tomatoes to the puree enhance the smoky essence of everything.
The cream is the perfect partner for the roasted vegetables. Adding heavy cream to the roasted vegetables and fire-roasted tomatoes balances the acidity of the vegetables. The cream also ensures that the sauce coats every nook and cranny of the noodles.
Any pasta shape works. I used radiatore, but you can use any pasta shape, including long noodles like spaghetti and linguine.
Choose any color bell peppers. I used 2 red, 1 yellow, and 1 green bell pepper because that’s what I had on hand. You can use a variety of colors, or one color – the sauce will be delicious no matter what you choose.
What should you serve with this creamy pasta? I suggest adding some warm bread and a crisp green salad (or steamed/roasted green veggies) to round out the meal.
This sauce is also great spooned over chicken, pork and seafood. If you’re looking for a low-carb alternative to pasta, spoon this sauce over grilled or roasted chicken, pork chops, and seafood, including shellfish!
Pasta with Creamy Roasted Pepper Sauce
Ingredients
- 4 bell peppers, any color, seeded and cut into 2-inch pieces
- 1 yellow onion, cut into 2-inch pieces
- 2 tablespoons olive oil
- 2-4 cloves garlic, peeled
- 1 pound pasta of choice, I used radiatore (also spelled radiatori)
- 14.5- ounce can fire-roasted diced tomatoes
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
- Grated parmesan cheese for serving
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
- Toss the bell peppers and onion with the olive oil and transfer to the prepared pan. Wrap the garlic cloves in aluminum foil and add to the pan.
- Roast for 50 to 60 minutes, until the vegetables are tender and golden brown and the garlic is softened.
- Meanwhile, cook the pasta according to the package directions. Drain and cover with foil to keep warm.
- Transfer the roasted bell peppers, onion, and garlic to a food processor or blender, add the diced tomatoes and process until smooth. Add the cream and process until blended. Season to taste with salt and black pepper.
- Either spoon the sauce over the pasta, or combine the pasta and sauce and toss to combine.
- Serve with grated parmesan cheese.