Description
This pink pasta sauce recipe takes a creamy tomato base and swirls in deep, smoky flavor from roasted red peppers. It’s a gourmet twist on a simple meal that delivers a restaurant-quality result in under an hour.
Ingredients
Scale
- 400 g short pasta (penne, rigatoni, or fusilli)
- 3 tbsp olive oil, divided
- 1 medium onion (about 150 g), finely chopped
- 4 cloves garlic (about 20 g), minced, divided
- 680 g can crushed tomatoes
- 120 mL vegetable broth
- 240 mL heavy cream
- 1/2 tsp granulated sugar
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 2 large red bell peppers (about 350 g total)
- 1 tbsp smoked paprika, divided
- 1/4 cup chopped fresh basil leaves, plus more for garnish
Instructions
- Roast Red Bell Peppers: Preheat oven to 400°F (200°C). Halve and deseed the red bell peppers. Place cut-side down on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 20-25 minutes until blistered and tender. Transfer to a bowl, cover tightly to steam for 10 minutes, then peel and discard the skin.
- Cook Pasta: Boil a large pot of salted water. Add the pasta and cook according to package directions until al dente. Reserve 1 cup (240 mL) of starchy pasta water before draining thoroughly.
- Prepare Tomato Sauce Base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add 2 cloves of the minced garlic and cook for 1 minute more until fragrant. Stir in the crushed tomatoes, vegetable broth, sugar, salt, and black pepper. Bring to a gentle simmer.
- Simmer Sauce: Reduce heat to low, cover, and cook the tomato base for 15-20 minutes, stirring occasionally. Adjust seasoning to taste after simmering.
- Make Smoky Red Pepper Swirl: While the tomato sauce simmers, prepare the red pepper swirl. In a blender, combine the roasted and peeled red bell peppers, the remaining 1 tablespoon of olive oil, the remaining 2 cloves of minced garlic, and 2 teaspoons of the smoked paprika. Blend until completely smooth, adding a tablespoon or two of vegetable broth (or water) if needed for consistency. Season with salt.
- Combine and Finish: Uncover the tomato sauce and stir in the heavy cream and chopped fresh basil. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
- Plate and Garnish: Serve the pasta in bowls. Drizzle the smoky roasted red pepper swirl generously over the pasta. Finish with a light dusting of the remaining smoked paprika and a few fresh basil leaves for garnish.
Notes
Store leftover pasta and sauce in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of fresh cream or pasta water to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 75 mg
Keywords: pasta, pink sauce, creamy, tomato, roasted red pepper, smoked paprika, weeknight meal, easy, comfort food, vegetarian