Ingredients
Kosher salt
12 oz. linguine
2 tbsp. unsalted butter
1 small yellow onion, chopped
3 garlic cloves, minced
2 (12-ounce) jars roasted red peppers, drained and roughly chopped
3/4 c. heavy cream
1/2 c. grated Parmesan, plus more for garnish
Chopped parsley, for garnish
Preparation
Step 1In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water, then drain. Step 2Meanwhile, in a large skillet over medium heat, melt the butter. Add the onion and garlic, and cook, stirring frequently, until onion is tender and the garlic is lightly golden, about 4 minutes. Remove from the heat. Step 3Transfer the onion mixture into a food processor and add the roasted red peppers and cream. Blend until smooth. Step 4Pour the red pepper mixture back into the skillet. Add ½ cup of the pasta water and the parmesan and bring to a simmer over medium heat. Season with salt. Step 5Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and more parmesan and serve immediately.
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