Roasted Red Pepper Penne

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Roasted peppers and onions gives this pasta sauce a kick of flavor

YIELD

4 Servings

TOTAL TIME

25 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Garlic

9 g

3 cloves

Yellow onion, quartered 

150 g

1 medium onion

Red bell peppers, destemmed, cut in half

480 g 

4 medium peppers

Olive oil, extra virgin

30 g

30 mL / 2 tbsp

Salt

For pasta water

-

Penne pasta, dried

340 g / 12 oz 

-

Salt

to taste

-

Black pepper, freshly ground  

to taste

-

Milk, whole 

100 g

110 mL / ½ cup 

Parsley, minced 

to garnish

-

METHOD

  1. Preheat oven to 220°C / 425°F.
  2. Line a baking sheet with parchment paper. Place garlic, yellow onion and red bell peppers on sheet and drizzle with olive oil. Roast until peppers and onions are lightly charred, about 15 to 20 minutes.
  3. Allow peppers to cool until comfortable enough to peel the skins off and discard them. 
  4. Transfer to a food processor and blend until smooth. Set aside. 
  5. Bring a large pot of salted water to a boil. Cook pasta until just before al dente and drain. 
  6. In a large skillet, add the pureed sauce and cook over medium-high heat, until bubbling. Season with salt and black pepper. Add milk and whisk to combine. 
  7. Add penne to skillet and toss to combine. Garnish with parsley and serve. 

NOTES

  • Alternatively, you can buy a 15 oz can of roasted red peppers

  • To help loosen skin of roasted red peppers, you can place them in a paper bag or covered glass container to steam for 10 minutes

  • Additionally, you can garnish pasta with grated Parmesan cheese