Comfort
Gluten-Free Penne with Roasted Pepper Sauce
A smooth roasted pepper sauce that wraps around gluten-free penne without weighing it down. The sauce is blended, the pasta stays al dente, and the bowl lands bright and comforting.
Ingredients
- 300 g Cibo di Italia Gluten-Free Penne Rigate
- 350 g roasted red peppers — drained
- 3 tbsp olive oil
- 2 pieces garlic cloves — chopped
- 2 tbsp tomato paste
- 80 g cream cheese
- 1 tsp smoked paprika
- 1 piece small handful basil — torn
- 25 g parmesan — optional, grated
- to taste salt and black pepper
Method
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Step 1. Cook the gluten-free penne in salted boiling water for 6 minutes. Reserve pasta water, then drain carefully.
6 min
-
Step 2. Warm olive oil in a pan. Add garlic, tomato paste and smoked paprika; cook for 1 minute.
1 min
-
Step 3. Blend the pan mixture with roasted peppers and cream cheese until smooth.
2 min
-
Step 4. Return the sauce to the pan and simmer for 3 minutes. Season well.
3 min
-
Step 5. Fold in the penne and a splash of pasta water. Toss gently for 1 minute so the ridges pick up the sauce.
1 min
-
Step 6. Serve with basil, parmesan if using, and black pepper.
Goes well with
Pomegranate spritz with lime.
Green salad with cucumber and toasted seeds.
Dark chocolate and raspberries.
Questions cooks ask
Can I make the roasted pepper sauce ahead?
Yes. Blend and chill the sauce for up to two days, then warm it before adding freshly cooked gluten-free penne.
How long should gluten-free penne cook for this sauce?
Cook it for about 6 minutes, then finish it gently in the sauce with a splash of pasta water.
Can I make this sauce dairy-free?
Yes. Replace cream cheese with a spoon of olive oil and a splash of pasta water for a lighter sauce.
Nutrition
Scaled to your servings
- 666kcalCalories33%
- 77.1gCarbohydrate30%
- 22.8gProtein46%
- 30.1gFat43%
The pasta we used
Cibo di Italia Penne Rigate
300g · Cooks in 6–7 minutes · Serves ~3
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