Roasted Red Pepper Pasta Recipe
Introduction
This Roasted Red Pepper Pasta is a creamy, flavorful dish that’s easy to prepare and perfect for weeknight dinners. The sweet roasted peppers blended into a smooth sauce pair beautifully with tender pasta and caramelized shallots for a comforting meal.
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 cheese
- Basil leaves and/or red pepper flakes for garnish
Instructions
- Step 1: Blend the roasted red peppers, water, and broth base together until completely smooth to form the red pepper puree.
- Step 2: Heat a large skillet over medium heat and add the butter. Once melted, add the sliced shallots and sauté them until lightly golden brown and caramelized, about 10 to 15 minutes.
- Step 3: While the shallots cook, bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- Step 4: Reduce the heat under the skillet to avoid splatters. Add the red pepper puree and let it sizzle briefly. Then stir in the heavy cream and let the sauce gently bubble until it thickens into a creamy consistency.
- Step 5: Drain the pasta, reserving about 1/2 cup of the pasta water. Add the pasta to the sauce and toss gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Step 6: Serve the pasta immediately, topped with Parmesan cheese, fresh basil leaves, and/or red pepper flakes for extra flavor and color.
Tips & Variations
- For a vegetarian version, use vegetable broth base instead of chicken.
- If you prefer a smoky flavor, try using fire-roasted red peppers.
- Swap pennoni for penne, rigatoni, or any sturdy pasta that holds sauce well.
- Add a touch of garlic when sautéing the shallots for extra depth.
- Use fresh Parmesan for the best melting and flavor.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of cream or pasta water 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 red peppers instead of jarred?
Yes, fresh roasted red peppers work wonderfully and may offer a fresher flavor. Be sure to peel and seed them before blending.
Is this sauce suitable for freezing?
The cream-based sauce can separate when frozen and thawed, so it’s best to enjoy this dish fresh. If you do freeze it, reheat gently while stirring to help recombine the sauce.
PrintRoasted Red Pepper Pasta Recipe
A creamy and vibrant Roasted Red Pepper Pasta featuring a smooth red pepper sauce blended with cream and caramelized shallots, tossed with al dente pennoni pasta, and garnished with Parmesan and fresh basil or red pepper flakes. This flavorful dish balances sweetness and mild heat for a comforting yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Red Pepper Sauce
- 1/2 cup roasted red peppers (jarred, drained – approximately 3–5 pieces)
- 3/4 cup water
- 1/2 teaspoon Better than Bouillon chicken or vegetable broth base
- 3/4 cup heavy cream
Sauté and Pasta
- 2 tablespoons butter
- 1 large shallot, thinly sliced on a mandoline
- 8 ounces pennoni pasta (or similar shape)
- 1/2 cup reserved pasta water (optional, as needed)
Toppings
- 1/4 cup Parmesan cheese
- Basil leaves and/or red pepper flakes, for garnish
Instructions
- Blend the Red Peppers: Combine the jarred roasted red peppers, water, and Better than Bouillon broth base in a blender and blend until smooth to create the red pepper puree.
- Sauté the Shallots: Heat a large skillet over medium heat and add the butter. Once melted, add the thinly sliced shallots. Sauté gently for 10-15 minutes, stirring occasionally, until the shallots are lightly golden brown and caramelized.
- Cook the Pasta: Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- Combine Sauce Components: Reduce the heat under the skillet to low to prevent splattering. Add the red pepper puree to the caramelized shallots and let it sizzle briefly. Then stir in the heavy cream and allow the sauce to gently bubble for a few minutes until it thickens into a creamy consistency.
- Add Pasta to Sauce: Add the cooked pasta into the skillet with the sauce. Toss gently and let it simmer together for a few moments to allow the pasta to absorb the flavors and the sauce to thicken further. Add reserved pasta water as needed to achieve desired sauce consistency.
- Serve: Plate the pasta immediately, topping with grated Parmesan cheese, fresh basil leaves, and/or red pepper flakes according to your taste. Enjoy this comforting and flavorful pasta dish while warm.
Notes
- You can substitute the Better than Bouillon broth base with vegetable or chicken stock if preferred.
- Using jarred roasted red peppers ensures consistent flavor, but roasting fresh red peppers works as well.
- Adjust the amount of reserved pasta water to control the sauce thickness to your preference.
- For a vegan version, replace butter with olive oil, use a plant-based cream substitute, and omit Parmesan or use a vegan cheese alternative.
- Thinly slicing shallots with a mandoline ensures even caramelization and removes bitterness.
- Serve immediately as the sauce thickens and clings best to freshly cooked pasta.
Keywords: Roasted red pepper pasta, creamy pasta recipe, easy pasta sauce, caramelized shallots, pennoni pasta
