Ingredients:

  • 12 oz (340g) Penne or Fusilli pasta
  • 1 tbsp (15ml) Salt
  • 2 large Red Bell Peppers, diced (600g)
  • 1 medium Yellow Onion, finely diced (150g)
  • 3 cloves Garlic, minced (15g)
  • 2 tbsp (28g) Unsalted Butter
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 1/2 cup (120ml) Heavy Cream
  • 1/2 cup (120ml) Reserved pasta water
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/2 tsp (2.5g) Red pepper flakes
  • 1 tbsp (15ml) Fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup (240ml) of the cloudy pasta water before draining the pasta.
  2. Heat olive oil and butter in a skillet over medium-high heat. Add diced onions and bell peppers, sautéing for 6–8 minutes until peppers develop charred, mahogany-colored edges. Stir in minced garlic and red pepper flakes, cooking for another 60 seconds.
  3. Transfer half of the sautéed pepper mixture into a blender. Add heavy cream and 1/4 cup (60ml) of reserved pasta water. Blend until completely smooth.
  4. Pour the blended sauce back into the skillet with the remaining chunky peppers. Stir in Parmesan cheese over low heat until melted, then toss with the cooked pasta.