Ingredients
Roasted Vegetables
- 3 medium red peppers, cut into large slices
- 1 medium white onion, cut into wedges
- 8 garlic cloves, whole
- Olive oil, for roasting
- Kosher salt, for seasoning
Pasta and Sauce
- 10 ounces penne pasta
- 1/2 cup half-and-half
- 1 tablespoon tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt, plus more as needed
- 1 tablespoon butter
- 1/4 cup reserved pasta water
To Serve
- Grated Parmesan cheese, for serving
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 450°F and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast vegetables: Arrange the red peppers, onion wedges, and whole garlic cloves on the prepared baking sheet. Drizzle them generously with olive oil and sprinkle kosher salt over everything. Roast in the oven for about 25 minutes until the vegetables are soft and lightly charred.
- Cook pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining the pasta thoroughly.
- Blend sauce: Transfer the roasted vegetables to a blender. Add the half-and-half, tomato paste, dried oregano, red pepper flakes, and an extra pinch of kosher salt. Blend until the mixture is smooth and creamy, forming a rich sauce.
- Combine: Return the drained pasta to the pot and add the butter. Pour the blended roasted red pepper sauce over the pasta. Stir the mixture over medium-low heat for 3 to 4 minutes, adding the reserved pasta water as needed to reach your desired sauce consistency.
- Garnish and serve: Plate the pasta and top it with a generous sprinkle of grated Parmesan cheese. Garnish with fresh basil leaves if desired, then serve immediately and enjoy your flavorful meal!
Notes
- For a richer sauce, use heavy cream instead of half-and-half.
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- Add grilled chicken or sautéed mushrooms for extra protein.
- Adjust red pepper flakes to control the heat level.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
