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To make Spicy Roasted Red Pepper Pasta, gather these 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 When picking fresh ingredients, focus on these tips: - Select red bell peppers that are firm and shiny. Look for ones without blemishes. - Choose garlic bulbs that feel heavy and have tight skins. Avoid any that are sprouting. - For pasta, look for high-quality brands that list semolina as the main ingredient. - Fresh basil should have vibrant green leaves and a strong aroma. Avoid wilted or brown leaves. You can make changes if you need to. Here are some ideas: - Swap penne or spaghetti with any pasta type you enjoy, like fusilli or fettuccine. - Use roasted tomatoes if red bell peppers are not available. - Try using vegetable stock instead of broth for a richer flavor. - For a lighter dish, replace heavy cream with almond or cashew cream. - If you avoid cheese, skip the Parmesan or use a vegan cheese alternative. These tips and ideas make cooking fun and easy! You can find the full recipe for Spicy Roasted Red Pepper Pasta to enjoy this tasty dish. First, we need to roast the red bell peppers. You can use a broiler or a grill. Place the peppers directly under the heat. Turn them often until their skins are charred and blistered. This should take around 10 to 15 minutes. Once done, put them in a bowl and cover it with plastic wrap. This helps steam the peppers. After about 10 minutes, let them cool. Next, peel off the skin, remove the seeds, and chop the peppers into small pieces. Now, grab a large pot and fill it with water. Add a good amount of salt and bring it to a boil. Once boiling, add your pasta. I recommend penne or spaghetti for this dish. Cook according to the package directions until the pasta is al dente. This usually takes around 8 to 10 minutes. After cooking, drain the pasta but save a little water. We might need it later for the sauce. For the sauce, toss the roasted red peppers, olive oil, minced garlic, red pepper flakes, vegetable broth, and heavy cream into a blender. Blend until it becomes smooth. You want a creamy texture. Taste it and add salt and pepper if needed. If you like it spicy, feel free to add more red pepper flakes. Next, take a large skillet and heat it over medium heat. Pour the blended sauce into the skillet. Let it simmer for about 5 minutes. Stir it occasionally to keep it smooth. If the sauce seems too thick, add a splash of the reserved pasta water. Finally, add the cooked pasta to the skillet. Toss it well to coat the pasta with the sauce. If you want, sprinkle in some grated Parmesan cheese. Serve hot and garnish with fresh basil leaves for a lovely finish. You can find the full recipe to keep handy. To get the sauce just right, you need balance. If the sauce is too thick, add a splash of pasta water. This will help make it creamy without losing flavor. Blend the roasted peppers well. A smooth sauce coats the pasta nicely. If it's too thin, let it simmer a bit longer. This will help thicken it up. Remember, you want a velvety texture that clings to the pasta. Roasting the red peppers is key. It brings out their natural sweetness and adds depth. Use high heat to blister the skins. This adds a smoky flavor. When cooking the pasta, always salt the water. This is the best way to enhance the pasta's taste. Cook it until al dente for the best bite. For the sauce, blending is essential. It creates a smooth and rich base for your dish. This pasta pairs well with a simple salad. A mixed greens salad with a light vinaigrette works great. You can also serve it with garlic bread. The crunch of the bread complements the creamy sauce. For a protein boost, grilled chicken or shrimp are excellent choices. They add substance without overpowering the flavors. You might also consider a glass of white wine. A crisp Sauvignon Blanc enhances the meal's taste. Check out the Full Recipe for more details on making this delightful dish! {{image_2}} You can easily make this dish vegetarian or vegan. To go vegan, swap heavy cream for coconut cream. This change keeps the creamy texture while adding a slight sweetness. You can also use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy. You might want to add some protein for more substance. Grilled chicken or shrimp pairs well with the sauce. For a plant-based option, try chickpeas or lentils. You can also toss in veggies like spinach, zucchini, or cherry tomatoes. They add color and nutrition to your meal. Adjust the heat to fit your taste. If you love spice, add more red pepper flakes. For a milder version, reduce the amount or leave them out. You can also add a splash of hot sauce to kick up the flavor. Just remember, you can always add more spice later, but it’s hard to take it out! For the full recipe, check out the Spicy Roasted Red Pepper Pasta section. After enjoying your spicy roasted red pepper pasta, store leftovers in an airtight container. Let the pasta cool down first. Once cooled, cover tightly and place it in the fridge. The pasta will stay fresh for about 3 to 4 days. For best taste, eat it within this time. To reheat, you can use a stovetop or microwave. If using the stovetop, add a splash of water or broth to the pasta. Heat it over low heat, stirring gently. This keeps the pasta moist. If you prefer the microwave, cover the container loosely. Heat in short bursts, stirring in between, until hot. If you want to keep your pasta longer, freezing is a great option. Place the cooled pasta in a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as mentioned earlier. For the best flavor, add fresh basil right before serving. For the full recipe, check the main recipe section. To make Spicy Roasted Red Pepper Pasta, start by roasting two large red bell peppers. You can roast them under a broiler or on a grill. Turn them until the skins are charred. After roasting, place the peppers in a bowl and cover with plastic wrap for about 10 minutes. This helps them steam and cool. Once cool, peel off the skin, remove the seeds, and chop the peppers. Next, cook 12 ounces of pasta, like penne or spaghetti, in salted boiling water until al dente. Drain the pasta, but save a bit of the water for later. Now, blend the roasted peppers with three tablespoons of olive oil, three minced garlic cloves, one teaspoon of red pepper flakes, one cup of vegetable broth, and half a cup of heavy cream. Blend until smooth. Pour this sauce into a skillet over medium heat and let it simmer for about five minutes. If it’s too thick, add a bit of the reserved pasta water. Finally, mix the cooked pasta with the sauce, then serve hot. You can garnish it with fresh basil or grated Parmesan cheese if you like. For the full recipe, check the earlier section. For this dish, I recommend using penne or spaghetti. Both types hold the sauce well. Penne’s tube shape captures the sauce in each bite. Spaghetti offers a classic look and feel. Either choice works great, so pick your favorite. Yes, you can make the sauce ahead of time. Blend the roasted peppers and keep the sauce in an airtight container in the fridge. It will stay fresh for up to three days. When you’re ready to eat, simply heat it up and toss it with freshly cooked pasta. This saves time on busy days. Absolutely! Spicy Roasted Red Pepper Pasta is great for meal prep. You can cook a big batch and store it in individual containers. Just separate the pasta and sauce to keep them fresh. Reheat them when you’re ready to eat. This dish holds up well in the fridge for about four days. To adjust the recipe for more servings, simply double the ingredients. Use 24 ounces of pasta, four bell peppers, and increase the other ingredients accordingly. This way, you can serve a larger group without losing flavor. Just make sure to use a big enough pot for cooking and a larger skillet for the sauce. This post covered all you need for Roasted Red Pepper Pasta. You learned about fresh ingredients, how to make the sauce, and cooking tips. I shared ways to customize the dish and storage ideas, plus answers to common questions. As you cook this meal, remember that you can adjust it to your taste. Enjoy the process and make it your own! Happy cooking!

Spicy Roasted Red Pepper Pasta

Indulge in a delicious Spicy Roasted Red Pepper Pasta that will elevate your weeknight dinner game! This creamy, flavorful dish combines roasted red peppers, garlic, and a hint of spice for a mouthwatering meal. Perfect for pasta lovers and easy to make in just 30 minutes, this recipe is a must-try. Click through to explore this delightful recipe and impress your family tonight!
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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
 

Begin by roasting the red bell peppers. Place them under a broiler or directly on a grill, turning occasionally until the skins are charred and blistered. Transfer them to a bowl and cover with plastic wrap to steam for 10 minutes. Once cool, peel off the skin, remove the seeds, and chop the peppers.

    In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later.

      In a blender, add the roasted red peppers, olive oil, garlic, red pepper flakes, vegetable broth, and heavy cream. Blend until smooth. Adjust seasoning with salt and pepper.

        In a large skillet over medium heat, pour the blended red pepper sauce. Simmer for about 5 minutes, stirring occasionally, until heated through. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

          Add the cooked pasta to the skillet and toss thoroughly to coat the pasta with the sauce. If using, sprinkle in the grated Parmesan cheese and mix well.

            Serve hot, garnished with fresh basil leaves for an aromatic touch.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4