Creamy Roasted Pepper Farfalle

Instructions

Step 1: Cook the farfalle pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.

Step 2: Heat olive oil in a large skillet over medium heat.

Step 3: Add the diced onion and cook for 3 to 4 minutes until softened.

Step 4: Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 5: Add the roasted red peppers and cherry tomatoes to the skillet.

Step 6: Transfer the mixture to a blender or food processor and blend until mostly smooth.

Step 7: Return the sauce to the skillet and stir in the heavy cream, Parmesan cheese, Italian seasoning, crushed red pepper flakes, salt, and black pepper.

Step 8: Simmer the sauce for 3 to 4 minutes until creamy and heated through.

Step 9: Add the cooked farfalle pasta to the skillet and toss until evenly coated.

Step 10: Stir in reserved pasta water as needed to loosen the sauce.

Step 11: Garnish with chopped fresh parsley and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover pasta in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the pasta gently in a skillet over low heat with a splash of cream or milk to refresh the sauce.

You can freeze the pasta for up to 1 month, although the sauce may slightly change texture after thawing.