Ingredients
- 12 ounces penne pasta
- 2 teaspoons olive oil
- 1 medium white onion diced
- 3 garlic cloves minced
- 1 15-ounce jar roasted red peppers drained
- 3/4 cup heavy cream
- 1/4 cup vegetable broth
- 1/4 teaspoon smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/3 cup grated Parmesan cheese plus more for garnish
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 more minute.
- Add the drained roasted red peppers to the pan and warm them slightly. Transfer the mixture to a blender. Blend until smooth, adding a little reserved pasta water if needed to aid in blending.
- Return the sauce to low heat. Stir in the heavy cream, vegetable broth, smoked paprika, salt, and pepper. Simmer gently for 2 minutes to blend flavors. Gradually mix in the Parmesan cheese.
- Add the drained pasta to the creamy sauce. Toss thoroughly until the pasta is evenly coated. If the sauce is too thick, add a bit more reserved pasta water to reach your desired consistency.
- Divide the pasta among four bowls and top with Parmesan cheese and parsley. Adjust seasoning if needed, then serve while warm.