Ingredients:

  • 1 lb (450g) Penne or Rigatoni pasta
  • 4 qts (3.8L) Water
  • 2 tbsp (30g) Salt
  • 1 jar (12 oz / 340g) Roasted Red Peppers, drained
  • 3 cloves (15g) Garlic, peeled
  • 1/2 cup (60g) Grated Parmesan cheese
  • 1/4 cup (60ml) Heavy cream
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1/2 tsp (2.5g) Red pepper flakes
  • 1/2 tsp (2.5g) Salt
  • 1/2 tsp (2.5g) Black pepper

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook until al dente. Before draining, reserve 1 cup (240ml) of the starchy pasta water.
  2. While the pasta cooks, place the drained roasted red peppers, garlic, Parmesan, heavy cream, olive oil, red pepper flakes, salt, and pepper into a high-speed blender. Blitz on high for 45-60 seconds until completely smooth.
  3. Drain the pasta and return it to the pot over low heat. Pour in the blended sauce.
  4. Stir constantly for 1-2 minutes, adding the reserved pasta water one tablespoon at a time until the sauce reaches a glossy, silk-like consistency that coats the pasta.