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The success of the creamy sauce in your Creamy Roasted Pepper Penne hinges on the aromatic foundations built by sautéing onions and garlic. Begin by heating a tablespoon of olive oil in a large skillet over medium heat. When the oil shimmers, add finely chopped onions and a pinch of salt. Sauté the onions until they become translucent, about 5 minutes, as this process helps to release their natural sweetness and adds depth to your sauce.

Creamy Roasted Pepper Penne

Indulge in the comforting flavors of Creamy Roasted Pepper Penne, a simple yet elegant pasta dish that brings together the smoky sweetness of roasted red peppers and a luscious, creamy sauce. This versatile recipe is perfect for a quick weeknight dinner or a special occasion. Learn the key techniques for roasting peppers and cooking pasta al dente, and discover how to create a vibrant meal that is as visually appealing as it is delicious, making it a delightful centerpiece for any gathering.
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Ingredients
  

12 oz penne pasta

3 large red bell peppers

2 tablespoons olive oil

1 small onion, finely chopped

4 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

Fresh basil leaves, for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil. Roast in the oven for about 20 minutes, or until the skins are charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skins and chop the peppers.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta water.

      Prepare the Sauce: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the chopped onion for 5–7 minutes until soft and translucent, then add the minced garlic and cook for another minute until fragrant.

        Add Cream and Peppers: Stir in the chopped roasted peppers, heavy cream, Parmesan cheese, oregano, salt, and black pepper. Cook the mixture for about 5 minutes, allowing it to thicken slightly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

          Combine: Add the cooked penne pasta to the sauce, tossing to coat the pasta evenly. Cook for an additional 2–3 minutes until heated through.

            Serve: Plate the creamy roasted pepper penne and garnish with fresh basil leaves. Sprinkle additional Parmesan cheese on top if desired.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings