Roasted Red Pepper Penne – a delicious recipe with red peppers, garlic, parmesan cheese, basil, black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
To roast peppers: remove core and seeds from peppers and slice into pieces. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black - this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a ziplock bag then seal it. Set aside for 20-30 minutes.
2
Boil water and prepare pasta according to directions. Remove peppers from the bag and peel the skin off to discard. It's okay if a little bit of char remains as it adds to the flavor. Add peppers, garlic, parmesan cheese, basil, salt and pepper to a food processor. Blend until pureed, then stream in 3-4 tablespoons of olive oil so mixture comes together.
3
In a large bowl, add red pepper sauce to penne and toss thoroughly to coat as it is very thick. Serve with additional parmesan cheese and a few basil leaves.
966
kcal
Calories
103
g
Fat
8
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large red peppers, 3 cloves of garlic, 1/3 cup parmesan cheese, 4-5 basil leaves, torn, and more.
Yes, Roasted Red Pepper Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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