Description
Velvety, smoky-sweet roasted red pepper Parmesan cream sauce that comes together in under 30 minutes. Bright yet comforting, glossy, and perfect for pasta, chicken, seafood, or roasted vegetables.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, very finely chopped
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup tomato paste
- 1 jar (12 oz / 340 g) roasted red peppers, drained and patted dry
- 1 cup low-sodium chicken or vegetable broth
- 3/4 cup heavy cream (or 1/2 cup cream + 1/4 cup milk)
- 3/4 cup very finely grated Parmesan (freshly grated)
- 1–2 tsp fresh lemon juice, to taste
- Salt and freshly ground black pepper, to taste
- Optional: 1 tsp smoked paprika for extra smokiness
- Optional garnish: chopped parsley or basil, extra Parmesan
Serving: Toss with 12–14 oz (340–400 g) pasta for 4 servings, spoon over seared chicken or shrimp, or drizzle on roasted vegetables.
Instructions
- Prep: Drain and pat dry the roasted peppers to prevent a watery sauce. Dice peppers. Finely chop onion and mince garlic.
- Build base: Warm butter and olive oil in a saucepan over medium heat. Add onion with a pinch of salt; cook 4–5 minutes until soft and translucent.
- Aromatics: Stir in garlic and optional red pepper flakes; cook 30–45 seconds until fragrant (do not brown).
- Concentrate: Add tomato paste and cook 1–2 minutes until the color deepens to brick red, stirring frequently.
- Simmer & blend: Add diced roasted peppers and broth; simmer 2–3 minutes. Blend until perfectly smooth, then return to the pan over low heat. Vent the blender lid carefully.
- Cream & cheese: Stir in cream (or cream + milk) and bring to a gentle simmer on low. Whisk in Parmesan a small handful at a time until melted and glossy. Add smoked paprika if using.
- Balance & season: Add 1–2 tsp lemon juice to brighten. Season with salt and black pepper to taste (remember Parmesan adds saltiness).
- Toss or serve: For pasta, add cooked pasta and a few tablespoons of reserved pasta water; toss until coated and silky. For proteins/veggies, spoon warm sauce over and garnish with herbs and extra cheese.
- Fixing texture: Too thick? Add a splash of broth. Too thin? Simmer a minute or whisk in a little more Parmesan. Looks grainy? Lower heat and whisk in a tablespoon of warm cream or broth.
Notes
- Finely grate Parmesan; pre-shredded cheeses often contain anti-caking agents that hinder melting.
- Keep heat gentle after adding dairy to avoid splitting or graininess.
- Dry peppers well to concentrate flavor and achieve proper thickness.
- Season in stages; taste at the end before adding more salt.
- For a spicier version, increase red pepper flakes or add Calabrian chili paste.
Nutrition
- Serving Size: 1/4 of sauce (with pasta)
- Calories: 520–600
- Sugar: 7–10 g
- Sodium: 650–850 mg
- Fat: 26–32 g
- Saturated Fat: 14–18 g
- Unsaturated Fat: 10–14 g
- Trans Fat: 0 g
- Carbohydrates: 50–60 g
- Fiber: 3–5 g
- Protein: 18–22 g
- Cholesterol: 70–110 mg