Description
This easy weeknight comfort food features a rich, velvety pink sauce made from slow-roasted red bell peppers and smoked paprika, creating a unique smoky-sweet flavor profile. It’s a quick and simple meal that’s perfect for the whole family.
Ingredients
Scale
- 400 g (14 oz) Penne or Rigatoni Pasta, cooked to al dente
- 2 large Red Bell Peppers, roasted
- 60 ml (1/4 cup) Olive Oil, divided
- 1 small Yellow Onion (about 120 g), finely diced
- 3 cloves Garlic, minced
- 5 g (1 teaspoon) Sweet Smoked Paprika
- 700 g (25 oz) Crushed Tomatoes
- 120 ml (1/2 cup) Vegetable Broth
- 180 ml (3/4 cup) Heavy Cream
- Salt and Freshly Ground Black Pepper, to taste
- Fresh Basil, torn, for garnish
Instructions
- Roast Peppers: Preheat oven to 400°F (200°C). Halve and seed peppers, drizzle with 1 tablespoon olive oil, roast for 25-30 minutes until charred. Steam peppers in a covered bowl for 10-15 minutes, then peel skins and roughly chop flesh.
- Cook Pasta Al Dente: Cook pasta in salted boiling water until al dente. Reserve 1/2 cup (120 ml) pasta water before draining.
- Sauté Aromatics: In a large saucepan over medium heat, sauté onion in remaining olive oil until softened (5-7 minutes). Add minced garlic and smoked paprika; cook for 1 minute until fragrant.
- Simmer Sauce Base: Stir in crushed tomatoes, roasted peppers, and vegetable broth. Simmer covered for 15 minutes to allow flavors to meld.
- Blend for Smooth Sauce: Transfer sauce mixture to a blender (or use immersion blender) and blend until smooth. Return sauce to saucepan.
- Finish with Cream: Stir in heavy cream and reserved pasta water, seasoning generously with salt and pepper. Heat gently until warmed through, avoiding a full boil.
- Combine Pasta and Sauce: Add the drained pasta to the saucepan with the sauce. Toss well and cook together for 1-2 minutes on low heat to coat evenly and allow pasta to absorb sauce.
- Garnish and Serve: Plate immediately and garnish with torn fresh basil leaves. Drizzle with additional olive oil if desired.
Notes
To achieve a restaurant-quality sauce, make sure to reserve the starchy pasta water; it helps bind the sauce to the pasta. Avoid bringing the sauce to a full boil after adding the heavy cream, as this can cause it to separate. This sauce can be made ahead and stored for up to 4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: creamy pink sauce, pasta recipe, roasted red pepper, smoky pasta, weeknight dinner, family-friendly, vegetarian, italian-inspired, comfort food