Description
This Creamy Roasted Red Pepper Pasta is a flavorful and comforting dish featuring fusilli pasta tossed in a rich, smooth sauce made from roasted red peppers, sautéed onions, garlic, and cream. Enhanced with Kalamata olives, fresh basil, and a hint of chili flakes, this pasta recipe comes together easily on the stovetop, perfect for a quick family dinner or a cozy meal.
Ingredients
Pasta
- 340 g (12 ounces) dried fusilli pasta
- 1 cup pasta water (reserved before draining)
- Sea salt, to taste
Sauce
- 1 cup roasted red peppers/capsicums, roughly chopped (about two large peppers)
- 2 tbsp extra virgin olive oil
- 1 medium brown/yellow onion, finely chopped
- 3 large cloves of garlic, finely chopped
- 2 tbsp tomato paste
- 2 tbsp lemon juice (add to taste)
- 3/4 cup (180 ml) heavy whipping/thickened cream
- 1 tsp dried oregano
- 1/4 tsp red chili pepper flakes, or to taste
- 1/2 cup (90 g) Kalamata olives, pitted and cut into three pieces
- 1/4 cup fresh basil leaves, finely chopped
- Sea salt and black pepper, to taste
To Serve
- Parmesan cheese, freshly grated
Instructions
- Boil Pasta Water: Put a large saucepan of water on the stove and bring it to a boil. Once boiling, add salt to the water to season it for cooking the pasta.
- Sauté Onion and Garlic: In a large frying pan over medium heat, warm the extra virgin olive oil. Add the finely chopped onion and sauté for 5-7 minutes until the onion is soft and lightly golden brown. Add the garlic and cook for an additional 1 minute until fragrant.
- Cook Tomato Paste: Push the onion and garlic mixture to one side of the pan to create a hot spot. Add the tomato paste directly to the pan and cook for 2 minutes to deepen its flavor before mixing it through the onion and garlic. Turn off the heat afterward.
- Make Pepper Sauce Base: In a small food processor, combine the roughly chopped roasted red peppers, lemon juice, and the onion-tomato paste mixture. Process until smooth and creamy.
- Cook Pasta: Add the fusilli to the boiling salted water, stirring occasionally to prevent sticking. Cook until just al dente (firm to bite). Before draining, reserve 1 cup of pasta water for sauce adjustment.
- Prepare Creamy Sauce: Return the frying pan to medium heat and add the red pepper sauce mixture. Stir in the heavy cream, dried oregano, and red chili pepper flakes. Season with salt and pepper to taste. Bring the sauce to a gentle simmer.
- Combine Pasta and Sauce: Add the Kalamata olives and cooked pasta into the sauce. Gradually add reserved pasta water a little at a time, stirring continuously until the sauce beautifully coats the pasta and reaches your preferred consistency.
- Finish and Serve: Adjust seasoning as needed. Serve the pasta garnished with chopped fresh basil and a generous sprinkling of freshly grated Parmesan cheese.
Notes
- Note 1: Fusilli pasta works well for holding the creamy sauce, but you can substitute with other short pasta shapes like penne or rigatoni.
- Note 2: Roasted red peppers can be homemade or store-bought jarred to save time.
- Note 3: Extra virgin olive oil adds a subtle fruitiness and richness to the sautéed onion and garlic.
- Note 4: Lemon juice adds a bright, acidic touch balancing the creaminess; adjust to your taste preference.
- Note 5: Heavy cream creates a luscious sauce; you may substitute with a lighter cream or half-and-half for a lighter dish.
- Note 6: Pasta water adds starchiness that helps the sauce cling better to the pasta.
- Note 7: Season with salt and pepper carefully, as Kalamata olives can contribute saltiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
