Ingredients
Scale
- 12 oz Rigatoni or Penne pasta
- 2 jars (12 oz each) Roasted red peppers, drained and rinsed
- 3 cloves Garlic, minced
- 1 small Yellow onion, finely diced
- 1/2 cup Heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup Freshly grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (adjust for heat)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Optional: Burrata cheese for topping
Instructions
- Step 1: Boil the Pasta and Prepare the Peppers
Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it is al dente. While the pasta cooks, take your drained roasted red peppers and place them in a blender or food processor. Pulse until the peppers are completely smooth and vibrant. Set this puree aside. Remember to reserve about one cup of the starchy pasta water before draining the noodles. - Step 2: Sauté Aromatics and Simmer the Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for another minute until fragrant. Pour the blended red pepper puree into the skillet. Let the sauce simmer for 5 to 7 minutes to allow the flavors to meld and the moisture to reduce slightly. - Step 3: Create the Creamy Finish and Combine
Lower the heat and stir in the heavy cream and grated parmesan cheese. Whisk constantly until the sauce becomes a silky, uniform orange-red color. Season with salt and pepper to taste. Add the cooked pasta directly into the skillet. Toss the pasta thoroughly, adding splashes of the reserved pasta water as needed to help the sauce cling to every noodle. Serve immediately in warm bowls, topped with fresh basil and an optional ball of burrata for that extra “viral” touch.
- Cook Time: 30 minutes