# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Roasted Red Pepper Sauce
02 - 2 large red bell peppers, roasted, peeled and chopped, 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 Make:
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, and let steam for 10 minutes. Peel, deseed, and roughly chop.
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 pasta water.
03 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
04 - Add the roasted red peppers to the skillet. Cook for 2 minutes, then transfer the mixture to a blender or use an immersion blender in the pan. Blend until smooth.
05 - Return the sauce to the skillet over low heat. Stir in heavy cream, Parmesan, oregano, and red pepper flakes if using. Season with salt and black pepper. Simmer for 2 to 3 minutes until heated through. If the sauce is too thick, add reserved pasta water as needed.
06 - Add the cooked pasta to the sauce and toss to coat evenly.
07 - Serve immediately, garnished with fresh basil and extra Parmesan.
