Creamy Roasted Red Pepper Penne with Feta

• 12 oz penne pasta
• 1 cup roasted red peppers (jarred or fresh)
• 1 cup feta cheese, crumbled
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/4 cup unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• Fresh basil or parsley for garnish

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 In a blender, combine roasted red peppers, heavy cream, garlic, olive oil, and smoked paprika; blend until smooth.
3. 3 In a large skillet, melt butter over medium heat. Pour in the red pepper mixture and simmer for 5 minutes.
4. 4 Add cooked penne to the skillet, stirring to coat. Sprinkle with Parmesan and half the feta; toss until creamy.
5. 5 Season with salt and pepper to taste.
6. 6 Transfer to serving dishes, sprinkle with remaining feta, and garnish with fresh basil or parsley.

Equipment

• Large pot
• Skillet
• Blender

Variations

• Add grilled chicken or shrimp for a heartier dish.
• Substitute half the feta with goat cheese for a tangy twist.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute penne with another pasta shape like fusilli or rigatoni.

Pairings

• Pairs well with a glass of Pinot Noir or a Sauvignon Blanc.

Nutrition

Tips

• For a richer flavor, roast your own red peppers.
• Add a splash of pasta water if you need a looser sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with a crisp green salad and garlic bread for a complete meal.

FAQ