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
Scale
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
