Roasted Red Pepper Pasta Recipe

Introduction

Roasted Red Pepper Pasta is a vibrant and creamy dish that’s both comforting and full of flavor. This recipe combines sweet roasted red peppers with caramelized shallots and a rich, velvety sauce that pairs perfectly with your favorite pasta.

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

1. Step 1: Blend the roasted red peppers, water, and broth base until smooth to create the red pepper puree.
2. Step 2: Heat a large skillet over medium heat. Add the butter and sliced shallots; sauté until the shallots turn lightly golden brown and caramelize, about 10-15 minutes.
3. Step 3: Cook the pasta according to package directions until al dente, so it can finish cooking in the sauce.
4. Step 4: Reduce the heat to avoid splatters. Add the red pepper puree to the skillet and let it sizzle for a moment, then pour in the heavy cream. Stir to combine and let the sauce gently bubble until it thickens into a creamy texture.
5. Step 5: Add the cooked pasta to the sauce and let it simmer briefly to thicken and coat the noodles. If the sauce is too thick, stir in reserved pasta water a little at a time until you reach the desired consistency.
6. Step 6: Serve immediately, topped with Parmesan cheese, fresh basil leaves, and/or red pepper flakes for extra flavor.

Tips & Variations

• For a vegetarian version, use vegetable broth base instead of chicken.
• Try swapping pennoni with rigatoni or penne if you can’t find it.
• Add a pinch of smoked paprika or a splash of white wine to deepen the sauce’s flavor.
• Use fresh roasted peppers if time allows for a more vibrant, homemade taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh roasted peppers instead of jarred?

Yes, fresh roasted peppers will give a brighter and more natural flavor. Just roast, peel, and blend them as you would with the jarred version.

What pasta works best for this sauce?

Pennoni or similar tubular pasta shapes are ideal because their ridges and hollow centers hold the creamy sauce well, but penne or rigatoni are great substitutes too.

Roasted Red Pepper Pasta Recipe

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★★★★★

4.6 from 65 reviews

This Roasted Red Pepper Pasta is a creamy, flavorful dish combining pureed roasted red peppers with caramelized shallots and a luscious cream sauce. Perfectly cooked pennoni pasta is tossed in the vibrant red pepper cream sauce and finished with Parmesan cheese and fresh basil or red pepper flakes for a delightful meal that’s both comforting and elegant.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pepper Puree

• 1/2 cup roasted red peppers (jarred, drained – about 3–5 pieces)
• 3/4 cup water
• 1/2 teaspoon Better than Bouillon chicken or vegetable broth base

Sauce & Pasta

• 2 tablespoons butter
• 1 large shallot, thinly sliced on a mandoline
• 3/4 cup heavy cream
• 8 ounces pennoni pasta (or your favorite pasta)
• 1/2 cup reserved pasta water (optional, as needed)
• 1/4 cup grated Parmesan cheese
• Basil leaves and/or red pepper flakes for garnish

Instructions

1. Prepare the Red Pepper Puree: Blend together the roasted red peppers, water, and broth base in a blender or food processor until smooth, creating a vibrant red pepper puree.
2. Sauté the Shallots: Heat a large skillet over medium heat. Add butter and the thinly sliced shallots. Cook, stirring occasionally, until the shallots are lightly golden brown and caramelized, about 10-15 minutes.
3. Cook the Pasta: While sautéing shallots, cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining the pasta.
4. Combine Sauce Ingredients: Lower the skillet heat to reduce splatter, then add the red pepper puree to the sautéed shallots. Let it sizzle briefly to develop flavor, then pour in the heavy cream. Stir to combine and allow the sauce to gently bubble and thicken into a creamy consistency.
5. Add Pasta to Sauce: Add the cooked pasta to the skillet with the sauce. Toss and let it simmer for a few minutes so the pasta absorbs the flavors and the sauce thickens. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
6. Serve: Plate the pasta immediately and garnish with grated Parmesan, fresh basil leaves, and/or a sprinkle of red pepper flakes for a touch of heat and color.

Notes

• For a vegetarian version, use vegetable broth base instead of chicken.
• Use jarred roasted red peppers drained well to avoid watery sauce.
• Make sure to caramelize shallots slowly to bring out their sweetness without burning.
• Adding pasta water helps loosen the sauce and helps it adhere better to the noodles.
• Feel free to swap pennoni for penne, rigatoni, or any tube-shaped pasta you prefer.

Keywords: roasted red pepper pasta, creamy red pepper sauce, shallot pasta, easy Italian pasta recipe, pennoni pasta, quick dinner, vegetarian pasta