Italian
Roasted Red Pepper Farfalle
Blended roasted red peppers make a smooth pink sauce for bow-tie pasta with a little cream and garlic. It tastes bright and mildly sweet without long simmering.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Photo: wickenden (CC BY-SA). Source
Why you’ll love it
- Jarred roasted peppers blend into sauce in minutes.
- A small amount of cream rounds the pepper flavor.
- Farfalle catches the sauce in its folds.
- The blender does most of the work.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Boil farfalle in salted water until al dente. Reserve 3/4 cup pasta water and drain.
- 2
Warm olive oil in a skillet over medium heat. Cook garlic until fragrant, about 1 minute.
- 3
Blend roasted peppers, cooked garlic and oil, cream, salt, paprika, and black pepper until smooth.
- 4
Pour sauce into the skillet and simmer 3 to 4 minutes.
- 5
Add pasta, Parmesan, and enough pasta water to loosen. Toss until coated.
- 6
Fold in basil and serve.
Pro tips
- Drain peppers well so the sauce is not watery.
- Blend thoroughly for a silky texture.
- Add pasta water gradually; the sauce thickens as it cools.
Easy substitutions
- heavy cream
- half-and-half
- farfalle
- penne or rotini
- smoked paprika
- sweet paprika
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Heat on the stove with a splash of water or milk, stirring often.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 490
- Protein
- 16 g
- Carbs
- 62 g
- Fat
- 20 g
- Fiber
- 4 g
Moderate · Stovetop · Vegetarian
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