Ingredients: 8 oz pasta (rigatoni, penne, or fettuccine)
1 tbsp olive oil
2 garlic cloves, minced
1 cup roasted red peppers (jarred or homemade), chopped
½ cup heavy cream or coconut cream
¼ cup grated Parmesan
Salt & pepper, to taste
Pinch of red pepper flakes (optional)
Basil Oil:
¼ cup fresh basil leaves
2 tbsp olive oil
Pinch of salt
Directions: Make basil oil: Blend basil, olive oil, and a pinch of salt until smooth. Set aside.
Cook pasta: Boil pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
Make the sauce: In a skillet, heat olive oil over medium. Sauté garlic for 1 minute. Add roasted red peppers and cook 2–3 minutes. Stir in cream and simmer for 5 minutes.
Blend sauce: Transfer to a blender or use an immersion blender to puree until smooth. Return to skillet and stir in Parmesan. Season with salt, pepper, and red pepper flakes.
Combine: Toss cooked pasta with sauce, adding a splash of pasta water if needed for creaminess.
Serve: Drizzle with basil oil and top with extra Parmesan if desired.
