Description
A creamy, vibrant pasta recipe featuring Campanelle noodles and smoky roasted red peppers. Quick, elegant, and full of summery flavor.
Ingredients
Scale
- 12 oz Campanelle pasta
- 1 jar roasted red peppers, drained
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- ¾ cup heavy cream
- ½ cup vegetable broth
- ½ cup grated Parmesan cheese
- Pinch of red pepper flakes (optional)
- Fresh basil or parsley, for garnish
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Cook the pasta in heavily salted water until al dente. Reserve 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium. Sauté onion until soft, then add garlic and red pepper flakes; cook for 1 minute.
- Add roasted red peppers and broth; simmer for 5 minutes.
- Blend the sauce until smooth. Return to skillet over low heat.
- Stir in cream and Parmesan until melted and velvety.
- Add drained pasta to sauce; toss gently. Use reserved water to thin if needed.
- Serve immediately with fresh basil and extra Parmesan.
Notes
Be careful when blending hot sauce vent lid and blend in batches if needed.
A pinch of sugar enhances the red pepper flavor.
For a protein boost, add chicken or shrimp at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 0g
- Sodium: 0
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 0mg