Description
This recipe creates a rich and creamy pasta with a striking marbled effect, achieved by swirling a vibrant sun-dried tomato and roasted red pepper puree into a velvety cream sauce. Perfect for a quick, family-friendly weeknight meal that feels special.
Ingredients
Scale
- 300 g (10.6 oz) pasta (fettuccine or penne)
- 30 ml (2 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 250 ml (1 cup) vegetable stock
- 250 ml (1 cup) heavy cream
- 75 g (3/4 cup) finely grated Parmesan cheese
- 50 g (1/2 cup) sun-dried tomatoes (in oil, drained)
- 120 g (1/2 cup) roasted red peppers, jarred
- 5 ml (1 tsp) sweet paprika
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 15 g (1/4 cup) fresh Italian parsley, chopped
Instructions
- Cook Pasta: Boil generously salted water and cook pasta to al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare Puree: Blend sun-dried tomatoes, roasted red peppers, paprika, red pepper flakes (optional), 1 tbsp oil, and 2 tbsp stock until smooth; season lightly.
- Sauté Aromatics: Heat olive oil and butter in a large skillet. Cook minced onion for 5-7 minutes until soft, then add garlic and cook for 1 minute until fragrant.
- Simmer Creamy Sauce: Pour in remaining stock, scraping up browned bits. Stir in heavy cream and half of the Parmesan cheese. Simmer for 3-5 minutes on low heat until slightly thickened, then season with salt and pepper.
- Create Marbling Mixture: Remove one-third of the creamy sauce and combine it thoroughly with the red pepper puree in a separate bowl.
- Combine Pasta and Base: Add drained pasta to the main skillet with the plain cream sauce. Stir in remaining Parmesan and 1/4 cup reserved pasta water, tossing to coat. Add more pasta water if the sauce is too thick.
- Swirl and Serve: Dollop spoonfuls of the red mixture onto the pasta. Gently swirl to create distinct marbled ribbons without fully incorporating. Garnish immediately with fresh parsley and serve.
Notes
For the best result, use full-fat heavy cream and fresh Parmesan, as pre-shredded cheese may clump. Reserve pasta cooking water to adjust the sauce consistency as needed. Serve immediately for optimal texture, as the sauce will thicken upon cooling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 850 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: creamy, pasta, weeknight meal, sun-dried tomato, roasted red pepper, vegetarian, Italian, family dinner, marbling technique, quick