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- 12 oz pasta (penne or spaghetti) - 2 large red bell peppers, roasted and peeled - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 cup vegetable broth - 1/2 cup heavy cream (or coconut cream for a dairy-free option) I love using penne or spaghetti for this dish. Both types of pasta soak up the sauce well. Roasted red bell peppers give a sweet and smoky flavor. The olive oil adds a nice richness, while garlic brings a sharp zest. Heavy cream creates a creamy texture that makes the sauce feel luxurious. - 1/4 cup grated Parmesan cheese (optional) - Fresh basil leaves, for garnish Adding Parmesan cheese boosts the umami flavor. Fresh basil leaves provide a pop of color and freshness. They make the dish look pretty, too! - 1 teaspoon red pepper flakes (adjust to taste) - Salt and black pepper to taste I like to add red pepper flakes for a kick. You can adjust the amount based on your spice level. If you want a lighter option, use vegetable broth as the base. If you're dairy-free, coconut cream works well instead of heavy cream. This combination of ingredients creates a rich and flavorful dish. You can find the full recipe in the earlier section. Enjoy crafting your spicy roasted red pepper pasta! To roast red peppers, you have two good choices: the broiler or the grill. If you use the broiler, set it to high and place the peppers on a baking sheet. Turn them often until the skin is blackened. For the grill, place the peppers directly on the grates. Keep turning until they get charred all over. After roasting, put the peppers in a bowl and cover it with plastic wrap. This steaming process helps loosen the skin. Let them steam for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop the peppers into small pieces. Fill a large pot with water and add a generous amount of salt. Bring the water to a full boil. Add your choice of pasta, either penne or spaghetti. Cook according to the package instructions until the pasta is al dente. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta but save a cup of the pasta water for later. In a high-speed blender, combine the roasted red peppers, olive oil, minced garlic, red pepper flakes, vegetable broth, and heavy cream. Blend these ingredients until smooth and creamy. After blending, taste the sauce. Add salt and pepper to adjust the flavor to your liking. Pour the blended sauce into a large skillet over medium heat. Let it simmer for about 5 minutes, stirring occasionally. If the sauce is too thick, add a bit of the reserved pasta water until it reaches your desired consistency. Next, add the cooked pasta to the skillet. Toss gently to ensure that every piece of pasta gets a good coating of sauce. If you want, sprinkle in grated Parmesan cheese at this stage and mix well. Serve the pasta hot and garnish with fresh basil leaves. This adds a nice aroma and color to the dish. For plating, you can use a large bowl or individual plates. Twirl the pasta into a nest shape for a nice presentation. Enjoy your flavorful dish! For the full recipe, check out the details above. To make the best Spicy Roasted Red Pepper Pasta, cook the pasta until it's al dente. This means it should be firm but not hard. Usually, this takes about 8-10 minutes, but check the package for exact times. For spice lovers, add more red pepper flakes. If you want it milder, use less or skip them. Prep your ingredients ahead of time. Chop garlic and roast red peppers in advance. You can roast peppers quickly on a grill or under a broiler. Just turn them until they are charred. This method takes about 10-15 minutes. After roasting, cover them to steam. This makes peeling easy. To boost flavor, add herbs like thyme or oregano. You can also try spices like smoked paprika for a unique twist. When serving, pair the dish with a crisp white wine, like Sauvignon Blanc. This wine pairs perfectly with the creamy sauce. You can also serve it with a side salad to balance the meal. {{image_4}} You can easily make this dish vegetarian or vegan. To switch to vegan, replace the heavy cream with coconut cream. It gives a rich taste without dairy. You can also use plant-based cheese if you want. Adding more veggies boosts nutrition and flavor. Try tossing in spinach, zucchini, or mushrooms. They add color and taste to the dish. For gluten-free options, use rice or chickpea pasta. These types cook well and taste great too. Whole grain pasta is a healthy choice. It adds more fiber and nutrients. You can find whole grain versions of penne or spaghetti. These options keep the dish wholesome and filling. To change the flavor, think about adding sun-dried tomatoes or olives. They bring a unique taste and depth to the sauce. You can also use nuts or seeds for a crunchy texture. Pine nuts or sunflower seeds work nicely. These additions make the dish exciting and different. For the full recipe, check out the detailed steps above. To keep your spicy roasted red pepper pasta fresh, store it right. Let it cool down first. Then, place it in an airtight container. This helps to seal in the flavors. A glass container works best. It won’t stain and keeps the pasta safe. If you have extra sauce, store that in a separate container. This keeps the pasta from getting soggy. When it’s time to enjoy your leftovers, reheat them carefully. The best way is to use a skillet. Add a bit of olive oil or water to the pan. Heat it over low to medium heat. Stir often to keep the pasta from sticking. If your sauce is thick, add a splash of reserved pasta water. This brings back that creamy texture. You can freeze this pasta for later meals. First, let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top. The pasta will expand as it freezes. It’s best to use it within three months for the best taste. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for a delicious meal. I recommend using penne or spaghetti for this dish. Penne holds the sauce well in its tubes. Spaghetti gives you long, twirly bites that make each forkful fun. Both types cook quickly and pair nicely with the creamy sauce. Yes, you can! Prepare the sauce and cook the pasta in advance. Store the sauce in an airtight container in the fridge for up to three days. Keep the pasta separate to avoid sogginess. When you're ready to eat, just reheat the sauce and toss it with the pasta. To make it milder, use less red pepper flakes. You can also swap in sweet bell peppers for some of the red peppers. Adding more cream can tone down the heat as well. Taste as you go to get it just right for your liking. This pasta goes great with a simple green salad. A side of garlic bread also adds a nice touch. If you want a protein, grilled chicken or shrimp are excellent choices. They will enhance the meal and balance the flavors nicely. In this blog post, we explored how to make Spicy Roasted Red Pepper Pasta. You learned about key ingredients like roasted red peppers and cream. I shared tips for cooking pasta and making a creamy sauce. We discussed variations, storage tips, and answered frequently asked questions. Now, you have all the tools to create a tasty dish. Enjoy experimenting with flavors and making it your own. This pasta is easy, quick, and packed with flavor!

Spicy Roasted Red Pepper Pasta

Discover the delicious and vibrant flavors of spicy roasted red pepper pasta! This quick and easy recipe combines roasted red bell peppers, garlic, and a touch of cream for a creamy sauce that perfectly coats your favorite pasta. Perfect for weeknight dinners, this dish is sure to impress.
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Ingredients
  

12 oz pasta (penne or spaghetti)

2 large red bell peppers, roasted and peeled

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 cup vegetable broth

1/2 cup heavy cream (or coconut cream for a dairy-free option)

Salt and black pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh basil leaves, for garnish

Instructions
 

Roast the Red Peppers: Begin by roasting the red bell peppers. You can achieve this by placing them under a broiler or directly on a grill. Turn the peppers frequently until their skins are charred and blistered all over. Once roasted, transfer them to a bowl and cover with plastic wrap. Let them steam for about 10 minutes to loosen the skins. After cooling, carefully peel off the skin, remove the seeds, and chop the peppers into small pieces.

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside, making sure to reserve a small cup of the pasta water for later use.

      Prepare the Sauce: In a high-speed blender, combine the roasted red peppers, olive oil, minced garlic, red pepper flakes, vegetable broth, and heavy cream. Blend everything until you achieve a smooth, creamy consistency. Taste the sauce and adjust seasoning with salt and pepper to enhance the flavors.

        Heat the Sauce: In a large skillet over medium heat, pour the blended red pepper sauce and let it simmer for about 5 minutes. Stir occasionally to ensure even heating. If the sauce is thicker than desired, gradually add a splash of the reserved pasta water until it reaches your preferred consistency.

          Combine Pasta and Sauce: Add the cooked pasta to the skillet with the red pepper sauce. Toss gently but thoroughly to ensure that each piece of pasta is well coated with the vibrant sauce. If you’re using grated Parmesan cheese, sprinkle it in at this stage and mix well until incorporated.

            Serve and Garnish: Serve the pasta hot, garnished with fresh basil leaves for a delightful and aromatic finish.

              Vorbereitungszeit: 10 Minuten | Gesamtzeit: 30 Minuten | Portionen: 4