Penne with Roasted Red Pepper Sauce

• 12 oz penne pasta
• 1 12-oz jar roasted red peppers, drained
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F. Place roasted red peppers on a baking sheet and roast for 10 minutes to enhance flavor.
2. 2 Meanwhile, cook penne according to package instructions until al dente; drain and set aside.
3. 3 In a blender, combine roasted peppers, vegetable broth, heavy cream, garlic, smoked paprika, red pepper flakes, and a pinch of salt. Blend until smooth.
4. 4 Heat olive oil in a large skillet over medium heat. Pour in the pepper sauce and simmer for 5 minutes.
5. 5 Add cooked penne to the sauce, tossing to coat. Season with salt and pepper to taste.
6. 6 Serve topped with Parmesan cheese and fresh basil if desired.

Nutrition

Tips

• For a richer flavor, sauté minced garlic in olive oil before adding the sauce.
• If you prefer a chunkier sauce, pulse the blended sauce briefly to leave some texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen the sauce.

Serving Suggestions

• Pair with a crisp green salad for a complete meal.
• Serve with warm crusty bread for a delightful touch.

FAQ