Description
Creamy Roasted Red Pepper Pasta Sauce with pureed jarred marinated roasted bell peppers, fresh garlic, butter, basil, and heavy cream, ready in 10 minutes!
Ingredients
Scale
- 2 tbsp butter
- 1 cup marinated roasted red peppers (include 1–2 tbsp marinating liquid)
- 3 cloves garlic, crushed/minced
- salt and fresh ground pepper, to taste
- 1 tsp dried basil
- 1 cup heavy cream
- 1/2 lb pasta
- 1/2 cup reserved pasta water, as needed
Instructions
- Step 1: Puree peppers/garlic and juices from jar in a food processor or blender until smooth.
- Step 2: In a small saucepan over medium-low heat, melt butter.
- Step 3: Once butter is melted, add fresh crushed garlic and sauté until fragrant, 1 minute.
- Step 4: Add puréed peppers and salt and pepper to taste. Continue to cook until slightly thickened, stirring occasionally, 2 minutes.
- Step 5: Add the dried basil and cream, and cook sauce 6-10 minutes, stirring occasionally, until slightly thickened.
- Step 6: If serving with pasta, transfer cooked and drained al dente pasta into sauce and allow to finish cooking in sauce for best results. Add reserved pasta water as needed, and finish with plenty of grated parmesan cheese!
Notes
Store cooled sauce or pasta in an airtight container in the refrigerator for 3-4 days. To reheat, add a splash of water, cream, or milk to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 2 g
- Sodium: 363 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: heavy cream, red pepper, red pepper sauce, roasted red pepper, sauce