Imagine twirling your fork into a plate of silky bucatini, draped in a luxurious roasted red pepper cream sauce that's both sophisticated and comforting. This Italian-inspired recipe transforms simple ingredients into a restaurant-worthy meal that will transport you straight to the sun-drenched kitchens of Italy. Whether you're looking to impress dinner guests or treat yourself to an extraordinary weeknight dinner, this bucatini recipe promises a culinary experience that's as delightful to prepare as it is to devour.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces bucatini pasta
- 2 roasted red peppers, peeled and chopped
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the bucatini pasta and cook according to the package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the roasted red pepper cream sauce. In a medium saucepan over medium heat, add a splash of olive oil. Once heated, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Add the chopped roasted red peppers to the saucepan and stir well. Cook for about 3-4 minutes to allow the flavors to meld together.
- Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer, allowing it to cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Once the sauce has thickened, remove it from heat and blend it using an immersion blender until smooth. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender and blend until smooth, then return it to the saucepan.
- Stir in the grated Parmesan cheese, mixing until fully melted and incorporated into the sauce. Season with salt and pepper to taste.
- Once the bucatini is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Add the drained bucatini directly to the saucepan with the roasted red pepper cream sauce.
- Gently toss the pasta in the sauce, adding reserved pasta water a little at a time if needed to reach your desired sauce consistency.
- Serve the bucatini hot, garnished with fresh parsley and additional grated Parmesan cheese if desired.
Tips
- • For the most intense flavor, use freshly roasted red peppers or high-quality jarred roasted peppers • Don't rush the garlic sautéing step - low and slow prevents burning and releases maximum flavor • Reserve pasta water is crucial for achieving the perfect sauce consistency • Use an immersion blender for easier sauce blending and fewer dishes to wash • For a lighter version, you can substitute half-and-half for heavy cream • Toast some pine nuts or add crispy pancetta as an optional garnish for extra texture • Choose a good quality Parmesan cheese and grate it fresh for the best melting and flavor
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 22g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 110mg
