Pasta with Roasted Red Pepper Sauce

Make sure to use 3 red bells

1/2 lb pasta (not 1)

Pasta with Roasted Red Pepper Sauce

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 351kcal


  • 3 red bell pepper
  • 2 tbsp Pine Nuts optional
  • 2 tbsp olive oil
  • 1/2 whole medium Onion Finely Diced
  • 2 cloves garlic Minced
  • 1/2 cup heavy cream
  • parsley Finely Minced
  • Parmesan cheese Shaved Or Grated
  • 1/2 pound Pasta Orecchiette, Penne, Fusilli, Etc.


  • Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
  • Lightly toast pine nuts in a skillet. Set aside.
  • Puree peppers with pine nuts. Set aside.
  • Cook pasta according to package directions.
  • In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
  • Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
  • Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.



Calories: 351kcal | Carbohydrates: 28g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 230mg | Potassium: 100mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5900IU | Vitamin C: 243.4mg | Calcium: 90mg | Iron: 1.8mg