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Roasted Red Pepper Pasta Recipe

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★★★★★

4.6 from 104 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://thefoodrecipe.com/roasted-red-pepper-pasta-recipe/