When it comes to comfort food, nothing beats a bowl of pasta drenched in a rich, flavorful sauce. One of my go-to sauces that never fails to impress is this Creamy Roasted Red Pepper and Tomato Sauce. It’s bursting with smoky, sweet flavors from the roasted red peppers and tomatoes, and its creamy texture coats the pasta beautifully. Plus, it’s super easy to make and comes together in under 30 minutes!
Ingredients:
- 2 large red bell peppers
- 4-5 medium tomatoes (or 1 can of crushed tomatoes)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/2 cup heavy cream (or coconut milk for a vegan option)
- 1/2 cup vegetable broth (or pasta water)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
- 12 oz of your favorite pasta (I love penne or fusilli for this sauce)
Method:
- Roast the Peppers and Tomatoes:
- Preheat your oven to 425°F (220°C).
- Place the red bell peppers and tomatoes on a baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper.
- Roast for 20-25 minutes, flipping halfway, until the peppers are charred and soft, and the tomatoes are slightly caramelized.
- Once roasted, remove from the oven and let cool slightly. Peel the skin off the peppers (it should come off easily) and discard the seeds.
- Sauté the Aromatics:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Blend the Sauce:
- In a blender or food processor, combine the roasted peppers, tomatoes, sautéed onion, garlic, vegetable broth (or pasta water), smoked paprika, and oregano. Blend until smooth and creamy.
- Simmer the Sauce:
- Pour the blended sauce back into the skillet and bring it to a simmer. Add the heavy cream (or coconut milk for the vegan option) and stir to combine.
- Simmer for about 5-7 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
- Cook the Pasta:
- While the sauce is simmering, cook your pasta according to the package instructions. Make sure to reserve a bit of pasta water to adjust the sauce if needed.
- Combine the Pasta and Sauce:
- Drain the cooked pasta and add it directly into the skillet with the sauce. Toss until the pasta is well coated with the creamy roasted red pepper and tomato goodness.
- Serve:
- Garnish with fresh basil or parsley for a pop of color and freshness. If you like a little heat, sprinkle some red pepper flakes on top.
- Serve immediately, and enjoy with a slice of crusty bread or a side salad.
Tips:
- For a smoky flavor: Add a pinch of smoked paprika or use fire-roasted tomatoes if you’re short on time and don’t want to roast them yourself.
- Make it cheesy: Stir in some grated Parmesan or a spoonful of cream cheese for extra richness.
- Vegan and dairy-free: Swap the cream for coconut milk or a non-dairy alternative like almond cream. You can even blend in some soaked cashews for a creamy texture.
- Add protein: Toss in some grilled chicken, shrimp, or even roasted chickpeas to make it a more filling meal.
Why You’ll Love It:
This sauce is not only flavorful but incredibly versatile! It pairs beautifully with any pasta, can be used as a pizza sauce, or even as a dip for breadsticks. The roasted red peppers and tomatoes give it a depth of flavor that’s hard to resist, and the creaminess adds just the right touch of indulgence without being too heavy.
Final Thoughts:
Creamy Roasted Red Pepper and Tomato Pasta has quickly become one of my favorite go-to meals for any occasion. It’s comforting, quick, and so full of flavor that you’ll find yourself making it on repeat! Give this recipe a try, and I guarantee it’ll become a favorite in your kitchen too.
Enjoy!
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