Looking for a quick and tasty dinner? This Roasted Red Pepper Penne recipe is flavorful and easy to make. With just a few simple ingredients like penne pasta and red bell peppers, you’ll whip up a delicious dish in no time. Whether you’re cooking for family or friends, this meal is sure to impress. Read on to discover how to make this vibrant and satisfying pasta!
Why I Love This Recipe
- Rich Flavor: The roasted red peppers add a deep, smoky sweetness that elevates the dish to a whole new level.
- Creamy Texture: The heavy cream in the sauce creates a luxurious, velvety texture that hugs each piece of pasta.
- Quick and Easy: This recipe can be prepared in just 40 minutes, making it perfect for a weeknight dinner.
- Customizable: You can easily add veggies or proteins to the dish, allowing for endless variations to suit your taste.
Ingredients
Main Ingredients
- 12 oz penne pasta
- 2 large red bell peppers
- 1/4 cup olive oil
Additional Ingredients
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
Seasoning and Garnish
- Salt and pepper to taste
- Fresh basil leaves for garnish
The ingredients for roasted red pepper penne are simple but pack a lot of flavor. The penne pasta serves as the base, providing a chewy texture. The red bell peppers bring a sweet and smoky taste once roasted. Olive oil adds richness and helps blend the sauce smoothly.
Garlic gives the dish a nice kick. Heavy cream makes the sauce creamy and luscious. Parmesan cheese adds a salty, nutty finish. Dried herbs like basil and thyme enhance the overall flavor. Finally, salt and pepper help balance everything. Fresh basil leaves are perfect for garnishing and add a pop of color.
These ingredients work together to create a delightful meal that is both satisfying and easy to make.
Step-by-Step Instructions
Preparation Steps
1. Preheat your oven to 475°F (245°C).
2. Cut the red bell peppers in half. Remove the seeds and stems.
3. Place the peppers cut-side down on a baking sheet. This helps them roast evenly.
4. Roast the peppers for 20-25 minutes. Look for blistered and charred skins.
5. Remove the baking sheet from the oven. Cover it with aluminum foil.
6. Let the peppers steam for about 10 minutes. This makes peeling easier.
Making the Sauce
1. Once cooled, peel the skins off the peppers. The skins should come off easily.
2. Add the roasted peppers to a blender.
3. Include minced garlic, olive oil, and heavy cream.
4. Add dried basil, thyme, salt, and pepper.
5. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Cooking the Pasta
1. In a large pot, boil water. Add a little salt for flavor.
2. Cook the penne pasta until al dente. This usually takes about 8-10 minutes.
3. Drain the pasta and set it aside.
4. In a large skillet, combine the roasted red pepper sauce with the cooked penne.
5. Stir well to coat the pasta. Heat through for about 3-5 minutes.
6. Remove from heat and stir in grated Parmesan cheese. Let it melt into the sauce.
7. Serve hot, garnished with fresh basil leaves. Enjoy your delicious meal!
Tips & Tricks
Cooking Tips
To roast bell peppers well, pick firm, bright red ones. Cut them in half and remove the seeds. Place them cut-side down on a baking sheet. Roast them at 475°F for 20-25 minutes. The skins should blister and char. After roasting, cover them with foil for ten minutes. This helps to steam off the skins easily.
For perfect penne pasta, boil water in a large pot. Add a pinch of salt to the water. Cook the penne until it's al dente, which means it should have a slight bite. Stir occasionally to prevent sticking. Drain the pasta but keep a bit of pasta water. This water can help your sauce stick better.
Flavor Enhancements
To add spice and depth, consider adding red pepper flakes or a pinch of smoked paprika. These ingredients will give your dish a nice kick. You can also mix in some sautéed onions or mushrooms for extra flavor.
For customizing the sauce, try adding fresh herbs like parsley or oregano. You could swap out the heavy cream for Greek yogurt for a tangy twist. Adding a squeeze of lemon juice can brighten the flavors too. Experiment with different cheeses, like feta or goat cheese, for a unique taste.
Pro Tips
- Choosing Peppers: Opt for ripe, vibrant red bell peppers for the sweetest flavor and maximum sweetness in your sauce.
- Blending Consistency: For a creamier sauce, blend the roasted peppers and cream for a longer time until silky smooth.
- Seasoning Adjustment: Always taste your sauce before serving; you can add more salt, pepper, or herbs to suit your preference.
- Serving Suggestions: This dish pairs beautifully with grilled chicken or shrimp for added protein and flavor.
Variations
Substitutes and Additions
You can switch up the penne pasta for other types. Try rigatoni, fusilli, or even zoodles for a fresh twist. These alternatives can add unique textures to your dish.
If you're vegan or dairy-free, don't worry! You can substitute heavy cream with coconut cream or cashew cream. For cheesy flavor, use nutritional yeast instead of Parmesan. These swaps keep your meal tasty and inclusive.
Flavor Variations
Want to mix in more veggies? Add spinach, kale, or cherry tomatoes for color and nutrients. You can also toss in sautéed mushrooms or zucchini for a delicious crunch.
For protein, grilled chicken or shrimp works great. Just cook the protein separately, then combine it with the pasta and sauce. This makes the dish more filling and satisfying. You can even try adding chickpeas for a plant-based option.
Storage Info
Refrigeration
To store leftovers, cool the penne to room temperature. Place it in a container with a tight lid. This keeps the dish fresh. Use glass or plastic containers that seal well. Make sure to eat the leftovers within three to four days for best taste.
Freezing Tips
You can freeze Roasted Red Pepper Penne for later. First, let it cool completely. Use freezer-safe bags or containers. Squeeze out as much air as you can. This helps prevent freezer burn. It can last for up to three months in the freezer.
To reheat, thaw it in the fridge overnight. Then, heat in a pot over low heat. Add a splash of water or cream to keep it moist. Stir often until warm. You can also microwave it. Cover it with a damp paper towel to keep it from drying out.
FAQs
Common Questions
What can I serve with Roasted Red Pepper Penne? You can serve this dish with a side salad. A simple green salad works well. Garlic bread or crusty rolls make a great addition, too. Pair it with a light white wine for a special touch.
Can I make this dish ahead of time? Yes, you can make Roasted Red Pepper Penne ahead. Cook the pasta and sauce, then store them separately. Keep them in the fridge for up to three days. Reheat them when ready to serve.
Nutritional Information
Is Roasted Red Pepper Penne healthy? Roasted Red Pepper Penne can be a healthy choice. It has vitamins from bell peppers and protein from the cheese. You can lighten it up by using less cream or opting for whole grain pasta.
How many calories are in a serving? A serving of Roasted Red Pepper Penne has about 400 calories. This may vary based on the exact ingredients you use. It’s a filling and tasty meal that won’t break your calorie bank.
Cooking Techniques
Can I use jarred roasted peppers instead? Yes, jarred roasted peppers work well in this dish. They save time and add great flavor. Just be sure to drain them well before blending to avoid excess liquid.
What is the best way to reheat pasta dishes? To reheat pasta, use low heat on the stove. Add a splash of water or broth to keep it moist. Stir often to heat evenly and avoid sticking. You can also use the microwave, but check to avoid overheating.
This blog post covered how to make a delicious Roasted Red Pepper Penne dish. You learned about the main and additional ingredients, including cooking tips and variations. Proper storage methods help keep leftovers fresh and tasty.
Enjoy experimenting with flavors and finding your favorite twists on this meal. It’s tasty, easy to make, and great for sharing. Create your version and enjoy every bite!
