Looking for a comforting, vibrant pasta dish that¡¯s a little different from the usual marinara or Alfredo? These Creamy Red Pepper Shells are the perfect answer. The naturally sweet and smoky flavor of roasted red peppers blends beautifully with cream and Parmesan to create a luxurious sauce that clings perfectly to shell pasta. It¡¯s a quick, vegetarian-friendly meal that feels both hearty and fresh ¡ª ideal for weeknight dinners or cozy weekends at home. Plus, it¡¯s ready in under 30 minutes!
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INGREDIENTS:
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? 12 oz medium pasta shells
? 2 tablespoons olive oil
? 3 cloves garlic, minced
? 1 small yellow onion, finely chopped
? 1 (12 oz) jar roasted red peppers, drained and chopped
? 1 teaspoon smoked paprika
? 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
? 1/2 cup vegetable broth (or chicken broth)
? 3/4 cup heavy cream
? 1/2 cup freshly grated Parmesan cheese
? Salt and black pepper, to taste
? Fresh basil, for garnish
? Extra Parmesan, for serving
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INSTRUCTIONS:
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1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package directions until al dente. Reserve 1/2 cup of pasta water,
then drain and set aside.
2. Make the Sauce Base
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and saut¨¦ until soft and translucent, about 4¨C5 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
3. Blend the Peppers
In a blender or food processor, combine the saut¨¦ed onions and garlic with the roasted red peppers, smoked paprika, and broth. Blend until smooth.
4. Finish the Sauce
Pour the blended sauce back into the skillet over low heat. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 3¨C4 minutes, stirring
frequently, until it thickens slightly. Season with salt, black pepper, and red pepper flakes if using.
5. Combine with Pasta
Add the cooked shells to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
6. Serve
Plate the creamy red pepper shells and garnish with fresh basil and a sprinkle of extra Parmesan. Serve hot and enjoy!
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