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When it comes to pasta dishes that bring warmth and comfort to the table, Creamy Roasted Pepper Penne stands out as a vibrant and flavorful option. This dish combines the earthy sweetness of roasted bell peppers with the rich, creamy texture of a luscious sauce, creating a pasta experience that is both satisfying and indulgent. Whether you’re hosting a dinner party, preparing a cozy family meal, or simply craving a delicious plate of pasta, this recipe is sure to impress.

Creamy Roasted Pepper Penne

Discover the comforting flavors of Creamy Roasted Pepper Penne, a pasta dish that promises warmth and satisfaction. This delightful recipe combines the earthy sweetness of roasted bell peppers with a rich, creamy sauce, making it perfect for dinner parties or cozy family meals. With a vibrant presentation and tantalizing taste, every bite is a culinary adventure. Explore how simple ingredients can create an indulgent experience that everyone will love, and enjoy the process of making this delicious dish.
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Ingredients
  

12 oz penne pasta

2 large red bell peppers

1 large yellow bell pepper

1 medium onion, chopped

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper, to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes (optional for heat)

Instructions
 

Roast the Peppers: Preheat the oven to 425°F (220°C). Cut the red and yellow bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 25 minutes, or until the skins are blistered and charred. Remove from the oven and cover with aluminum foil for 10 minutes.

    Prepare the Pasta: While the peppers are roasting, cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

      Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

        Blend the Peppers: Once the roasted peppers are cool enough to handle, peel off the skins (they should come off easily). In a blender, combine the roasted peppers with balsamic vinegar and blend until smooth.

          Make the Sauce: Pour the blended pepper mixture into the skillet with the onion and garlic. Stir to combine and cook over low heat for about 5 minutes. Gradually whisk in the heavy cream and let simmer until the sauce thickens, about 3-4 minutes. Stir in the grated Parmesan cheese until melted and creamy. Season with salt, pepper, and crushed red pepper flakes if desired.

            Combine Pasta and Sauce: Add the cooked penne to the sauce, tossing until the pasta is well coated. If the sauce seems too thick, you can thin it out with a splash of pasta water.

              Serve: Divide the creamy roasted pepper penne into bowls or plates. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired. Enjoy!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4