Pasta with Creamy Roasted Pepper Sauce

radiatori pasta with roasted red pepper sauce in a white bowl

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.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword pasta with roasted peppers, roasted red peppers

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 601kcal

Author Robin Miller

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.

Nutrition