Roasted Red Pepper Pecan Penne

This Roasted Red Pepper and Pecan Pesto Penne is perfect for busy nights when you crave something creamy and full of flavor but do not want to spend hours cooking I have served this to friends and family alike and it always draws compliments for its bold pesto sauce and unique nutty finish

When I first made this for a small lunch gathering everyone wanted to know my secret ingredient and now it is a go to whenever I need something both easy and impressive

Ingredients

• Penne or fettuccine: Pasta is the hearty base that captures the creamy sauce Choose high quality dried pasta for the best texture
• Pecans: Add sweetness and a buttery richness to the pesto Toast lightly for even more depth of flavor
• Garlic: Brings aromatic punch and savory warmth Choose fresh firm cloves for max flavor
• Fresh basil: Offers signature pesto brightness with a fragrant finish Look for vibrant green leaves with no bruising
• Parmesan cheese: Adds sharp salty notes Opt for a wedge and grate yourself for best taste
• Olive oil: Gives body and rich mouthfeel to the sauce Choose extra virgin for flavor
• Roasted red peppers: Sweet and smoky they form the sauce’s base Use jarred peppers packed in water for convenience
• Heavy cream: Creates silky creaminess in the sauce Use fresh cream for smoothest results
• Shredded mozzarella: Adds extra creaminess and helps the sauce cling to the pasta
• Bacon or cooked chicken: Brings savory heft and a hint of smokiness Great for using up leftovers
• Salt and pepper: For seasoning use fresh cracked pepper and kosher salt for balance

Step-by-Step Instructions

Boil the Pasta:

Cook your chosen pasta according to the package directions in generously salted water This ensures the pasta itself is flavorful and sets the stage for the sauce

Make the Pesto:

In a food processor combine pecans garlic basil Parmesan cheese olive oil and roasted red peppers Pulse until it forms a thick cohesive paste Scrape down the sides as needed to ensure even blending The aroma should be vibrant and nutty

Cook the Sauce:

In a large saucepan add the roasted red pepper paste Pour in half the heavy cream and cook over medium heat Stir continuously until the mixture begins to simmer This step helps the flavors meld Add shredded mozzarella and if the sauce gets too thick add the remaining cream until it reaches a luscious consistency Season with salt and pepper tasting as you go

Combine Pasta and Sauce:

Add the cooked pasta into the saucepan with the pesto cream sauce Add bacon or chicken if using Toss everything together until the pasta is evenly coated and creamy If the sauce thickens too much add a splash of reserved pasta water to loosen

Serve with Toppings:

Transfer the creamy pasta to serving bowls Top with extra grated Parmesan and a sprinkle of chopped pecans for extra texture and nutty crunch Serve immediately while hot

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My favorite part of this recipe is the blend of sweet red peppers and pecans which always reminds me of holiday dinners where my family would toast pecans together Adding them to pasta keeps those traditions alive in a new way

Storage Tips

Store any leftovers in an airtight container in the fridge Use within three days for freshest flavor When reheating add a splash of cream or milk to revive the sauce’s silky texture If using bacon or chicken store separately to keep them from getting soggy

Ingredient Substitutions

No pecans Swap in walnuts or almonds Both are great for a similar texture No heavy cream Try half and half for a lighter option or even a plant based cream for a dairy free version If bacon is not on hand rotisserie chicken or sautéed mushrooms can be delicious substitutes

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Serving Suggestions

Pair with a fresh green salad and tangy vinaigrette for balance Garlic bread or crusty baguette is perfect for scooping up sauce For a festive presentation garnish with extra basil leaves and a few toasted pecans right before serving My family loves this with a bright Italian soda on the side

Cultural Context

This dish blends American and Italian influences the classic basil pesto reimagined with southern pecans and sweet roasted peppers It is a celebration of quick seasonal cooking fusing tradition with modern convenience

Commonly Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute penne with fettuccine, rigatoni, or any short-cut pasta you have on hand.

→ Is it possible to make the sauce ahead of time?

Absolutely. Prepare the pesto in advance and store it in a sealed container in the fridge for up to 2 days.

→ How can I make this dish vegetarian?

Omit the bacon or chicken and use additional roasted vegetables for a vegetarian version packed with flavor.

→ What can I use instead of pecans?

Walnuts or almonds make great substitutes if you don't have pecans available.

→ How do I reheat the pasta without drying it out?

Reheat gently with a splash of cream or milk on the stovetop to keep the sauce creamy.