Pasta with creamy sauce
4 servings
25 minutes
Pasta with creamy sauce is a delicate, enveloping dish of European cuisine filled with rich creamy notes and the bright aroma of roasted sweet peppers. The sauce made from roasted peppers, garlic, and cream creates a velvety texture that pairs perfectly with al dente pasta. This dish evokes a cozy dinner in an Italian restaurant where each ingredient reveals its flavor. The recipe's uniqueness lies in its simplicity and harmony—all ingredients are easily accessible and preparation doesn't require complex techniques. Such a dish is perfect for a romantic dinner or family lunch, providing warmth and gastronomic pleasure. The finishing touch is parmesan, which adds zest and makes the pasta even more appetizing.
1
An easy way to cook any pasta deliciously, just need a blender. Most of the time is spent roasting vegetables and boiling pasta, while the actual preparation takes just a few minutes.
2
Wash the pepper, dry it, poke it in several places with a toothpick, and place it on a baking sheet lined with foil. Place unpeeled garlic next to it. Bake the pepper in a preheated oven at 200 degrees for 25-30 minutes, and the garlic for about 15 minutes until it becomes soft but doesn't dry out.
- Sweet pepper: 3 g
- Ground black pepper: pinch
- Ground paprika: pinch
3
Remove the baked pepper from the oven (it should be soft and the skin should puff up with bubbles), place it in a bag or a pot with a tight lid and let it sit for 15-20 minutes to cool slightly and make the skin easier to remove. Peel the skin off the pepper and remove the seeds. Peel the garlic and put everything together in a blender.
- Sweet pepper: 3 g
- Ground black pepper: pinch
- Ground paprika: pinch
4
Make the puree as uniform as possible by adding cream, salt, and spices to the pepper.
- Cream 23%: 300 ml
- Ground black pepper: pinch
- Ground paprika: pinch
5
While the pepper is roasting and cooling, cook the pasta in a large amount of salted water, undercooking it by 2-3 minutes from the time indicated on the package. Drain the water, add a little oil and mix.
- Paste: 300 g
- Olive oil: 20 ml
6
Pour the sauce over the pasta and mix well.
- Cream 23%: 300 ml
7
Heat the pasta with the sauce for a few minutes, stirring.
8
When serving, sprinkle with finely grated or thinly sliced Parmesan or another hard cheese. Eat while hot.
- Parmesan cheese: 20 g