Roasted Red Pepper Pasta Recipe
Introduction
Roasted Red Pepper Pasta is a creamy, flavorful dish that highlights the sweet and smoky taste of roasted red peppers. This simple yet elegant recipe is perfect for a cozy weeknight dinner or a casual meal with friends.
Ingredients
- 1/2 cup roasted red peppers (jarred, drained – 3-5 pieces)
- 3/4 cup water
- 1/2 teaspoon Better than Bouillon chicken or vegetable broth base
- 2 tablespoons butter
- 1 large shallot, sliced thinly on a mandoline
- 3/4 cup heavy cream
- 8 ounces pasta (pennoni recommended)
- 1/2 cup reserved pasta water (optional, as needed)
- 1/4 cup Parmesan
- Basil leaves and/or red pepper flakes for garnish
Instructions
- Step 1: Blend the roasted red peppers, water, and broth base until smooth to create a red pepper puree.
- Step 2: Heat a large skillet over medium heat. Add the butter and sliced shallots, sautéing until the shallots turn lightly golden brown and caramelized, about 10-15 minutes.
- Step 3: Meanwhile, cook the pasta according to package directions until al dente, so it can finish cooking in the sauce.
- Step 4: Reduce the skillet heat to low to avoid splatters, then add the red pepper puree. Let it sizzle briefly before stirring in the heavy cream. Allow the sauce to gently bubble until it thickens into a creamy consistency.
- Step 5: Add the cooked pasta to the sauce. Let it simmer for a few minutes, stirring to coat the noodles well. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Step 6: Serve immediately, topped with Parmesan cheese, fresh basil leaves, and/or red pepper flakes for a bit of heat.
Tips & Variations
- Use fresh basil for a bright flavor boost or substitute with parsley if preferred.
- For a vegan version, replace butter with olive oil, use coconut cream or a plant-based cream alternative, and omit the Parmesan or use a vegan cheese alternative.
- Roasting your own red peppers adds extra depth, but jarred roasted peppers save time and work well.
- If you like more heat, add a pinch of crushed red pepper flakes into the sauce while cooking.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to restore the sauce’s creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, feel free to use your favorite pasta shape. Pennoni works well because of its size and texture, but penne, rigatoni, or even fusilli are great alternatives.
Can I prepare the sauce in advance?
Yes, you can prepare the red pepper puree and sauce ahead of time. Keep it refrigerated and reheat gently before adding the pasta. Add reserved pasta water as needed to adjust the sauce consistency.
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Roasted Red Pepper Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Roasted Red Pepper Pasta features a creamy, vibrant sauce made from blended roasted red peppers, sautéed shallots, and cream. The sauce is perfectly paired with al dente pennoni pasta and finished with Parmesan cheese and fresh basil or red pepper flakes for a deliciously comforting and colorful meal.
Ingredients
Sauce
- 1/2 cup roasted red peppers (jarred, drained – 3–5 pieces)
- 3/4 cup water
- 1/2 teaspoon Better than Bouillon chicken or vegetable broth base
- 2 tablespoons butter
- 1 large shallot, sliced thinly on a mandoline
- 3/4 cup heavy cream
Pasta
- 8 ounces pasta (recommended pennoni)
- 1/2 cup reserved pasta water (optional, as needed)
Toppings
- 1/4 cup Parmesan cheese
- Basil leaves and/or red pepper flakes (to taste)
Instructions
- Prepare the Red Pepper Puree: Combine the roasted red peppers, water, and Better than Bouillon broth base in a blender. Blend until smooth to create a flavorful red pepper puree.
- Sauté the Shallots: Heat a large skillet over medium heat. Add butter and the thinly sliced shallots. Sauté for 10-15 minutes until the shallots become lightly golden brown and caramelized, developing a sweet and rich flavor base for the sauce.
- Cook the Pasta: Meanwhile, cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the pasta water before draining for adjusting sauce consistency if needed.
- Combine Sauce Ingredients: Lower the heat on the skillet to prevent splattering. Pour in the red pepper puree and allow it to sizzle gently. Then add the heavy cream and stir well to combine. Let the sauce bubble gently for a few minutes until it thickens into a creamy consistency.
- Add Pasta to Sauce: Add the cooked pasta directly into the sauce in the skillet. Toss gently to coat the noodles evenly. If the sauce is too thick, stir in reserved pasta water gradually until you reach the desired creamy texture.
- Serve: Plate the pasta and immediately sprinkle with freshly grated Parmesan cheese. Garnish with fresh basil leaves and/or a pinch of red pepper flakes for some heat and extra flavor. Serve while hot for the best taste experience.
Notes
- Using jarred roasted red peppers saves time but ensure they are well drained to avoid thinning the sauce too much.
- Sautéing the shallots slowly enhances the sweetness and depth of flavor in the sauce.
- Reserve pasta water to adjust sauce consistency, which helps the sauce cling beautifully to the noodles.
- Adding herbs like basil adds fresh contrast to the creamy sauce.
- The recipe works with any pasta shape, but larger shapes like pennoni help hold the sauce well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Roasted Red Pepper Pasta, creamy pasta sauce, Italian pasta recipe, shallot sauce, pennoni pasta, comfort food, easy pasta dinner
