Creamy Roasted Red Pepper Pasta A creamy roasted red pepper and tomato basil sauce with garlic and heavy cream all tossed together with pasta and topped with parmesan cheese.
Bring a large pot to medium heat. Add oil and onion and cook for about 7-8 minutes or until onions begin to soften and become translucent. Stir in garlic and cook for only 1 minute. Be careful to not let the garlic burn or it will become bitter.
Stir in roasted red peppers, tomatoes, and basil. Stir together and heat. Carefully transfer to blender or food processor. Be careful as the mixture will be hot. Carefully vent and puree the mixture until smooth. Return to pot.
Stir in sugar and salt to taste. Continue to cook on low or medium-low for at least 10-15 minutes. If time is on your hand, let it simmer on low heat for 45 minutes. Stir in heavy cream and 1 cup of shredded parmesan cheese. Taste for seasonings.
While sauce is cooking, cook pasta according to package instructions. Drain the cooked pasta and toss with sauce. When ready to serve, garnish each bowl of pasta with remaining parmesan cheese.