# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Roasted Red Pepper Sauce
02 - 2 large red bell peppers, roasted and peeled, or 12 oz jarred roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, diced
05 - 3 garlic cloves, minced
06 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon dried oregano
09 - ¼ teaspoon crushed red pepper flakes, optional
10 - Salt and black pepper to taste
→ Garnish
11 - Fresh basil leaves, torn
12 - Extra grated Parmesan cheese
# How to Prepare:
01 - If using fresh red bell peppers, roast them over an open flame or under the broiler until the skin is charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel away the charred skin, remove seeds, and roughly chop into chunks.
02 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve ½ cup of the cooking water for sauce consistency adjustment.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add the roasted red peppers to the skillet and cook for 2 minutes. Transfer the mixture to a blender or use an immersion blender directly in the pan. Blend until completely smooth.
05 - Return the blended sauce to the skillet over low heat. Stir in heavy cream, Parmesan cheese, oregano, and red pepper flakes if using. Season with salt and black pepper to taste. Simmer for 2 to 3 minutes until heated through. Add reserved pasta water gradually if the sauce needs thinning.
06 - Add the cooked pasta to the sauce and toss gently until all pasta pieces are evenly coated with the red pepper cream sauce.
07 - Transfer to serving bowls immediately while hot. Garnish generously with fresh torn basil leaves and additional grated Parmesan cheese.
