Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. lumache or other short pasta
1/4 yellow onion, sliced
4 tbsp. salted butter
2 garlic cloves, minced
12 oz. jar roasted red peppers
3/4 cup heavy cream
1/4 tsp. salt
1/4 cup Parmigiano Reggiano, finely grated
Bring a large pot of water to a boil. Meanwhile, melt the butter in a heavy-bottomed pot over low heat and sauté the onions until they are completely cooked and translucent.
When the onions are close to being done, add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the onion and garlic mixture to a blender along with roasted red peppers and salt. Blend until smooth.
Add the mixture back to the pot and simmer over low heat for about 5 minutes.
Remove from heat and stir in the heavy cream and Parmigiano cheese. Add more salt to taste.
Once the water is boiling, add plenty of salt and cook the pasta until it's al dente. Reserve 3/4 cup pasta water.
Strain and add the pasta to a large sauté pan along with the roasted red pepper sauce and 1/4 cup pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more grated Parmigiano and serve!