Name: Roasted Red Pepper Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
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); 1/4 cup Parmesan; basil leaves and/or red pepper flakes

Jump to Recipe

If you’re looking for that perfect mix of comfort and sophistication on a plate, Roasted Red Pepper Pasta is it. This dish is all creaminess and savory depth, thanks to sweet charred peppers, silky cream, and golden shallots, finished with a shower of Parmesan and fresh basil. It comes together faster than you’d expect, yet tastes completely restaurant-worthy—an instant weeknight favorite and a guaranteed crowd-pleaser for any get-together.

Roasted Red Pepper Pasta Recipe - Recipe Image

Ingredients You’ll Need

Roasted Red Pepper Pasta calls for a lineup of simple, thoughtful ingredients that work magic together. From sweet roasted peppers to lush cream and tangy Parmesan, each brings a special spark, making this dish shine with color and flavor.

Roasted Red Peppers: These are the star of the show, lending a smoky-sweet depth and that vibrant sun-kissed color to the sauce.
Water: Just enough to help blend the peppers smoothly for a luxurious, pourable sauce.
Better than Bouillon Broth Base: A little scoop goes a long way, adding welcome savoriness and complexity.
Butter: For rich flavor and silky texture—don’t skip it!
Shallot: Thinly sliced shallots caramelize into something magical, bringing an irresistible sweetness.
Heavy Cream: The indulgent ingredient that pulls everything together into a glossy, luscious sauce.
Pasta: Pennoni is amazing here, but any noodle with nooks and crannies will soak up the sauce beautifully.
Reserved Pasta Water: This is your secret weapon for adjusting the sauce and helping it stick to every noodle.
Parmesan: Salty and savory, this cheese ties everything together—use the good stuff and grate it fresh if possible!
Basil Leaves and/or Red Pepper Flakes: For a pop of color and extra kick right before serving.

How to Make Roasted Red Pepper Pasta

Step 1: Make the Red Pepper Puree

Add the roasted red peppers, water, and a scoop of Better than Bouillon into your blender. Blitz everything together until the mixture is completely smooth and creamy—the vivid color will already have you excited! This step packs in the flavor and sets the base for our luscious Roasted Red Pepper Pasta sauce.

Step 2: Sauté the Shallots

In a large skillet over medium heat, melt your butter until it’s foamy, then add those thinly sliced shallots. Take your time with this step! Let them sizzle until they turn a rich golden brown and start to caramelize—usually about 10 to 15 minutes. The sweetness you build here is going to play beautifully with the tangy peppers later on.

Step 3: Cook the Pasta

While the shallots work their magic, get your pasta going in a pot of salted boiling water. Aim for al dente—firm to the bite—so the noodles can finish cooking right in the sauce, soaking up all that creamy, peppery goodness.

Step 4: Combine the Sauce

Once the shallots are golden and fragrant, reduce the heat to avoid splatters. Pour in your red pepper puree, letting it bubble just a bit to wake up the flavors. Stir in the heavy cream, creating a silky, aromatic sauce. Let it gently simmer until it thickens to your ideal creamy consistency. Your kitchen should smell amazing by now!

Step 5: Add the Pasta

Drain your pasta, saving some of that starchy water. Drop the noodles right into your sauce and let everything simmer together for a few minutes, coating each piece in that vibrant, creamy blanket. If it seems a little thick, drizzle in some reserved pasta water, a tablespoon at a time, to loosen everything up so the sauce hugs every bite.

Step 6: Finish and Serve

Now comes the best part! Immediately spoon your Roasted Red Pepper Pasta into bowls, shower with fresh grated Parmesan, and finish with torn basil or a sprinkle of red pepper flakes—whatever your heart desires. Serve while piping hot for ultimate coziness!

How to Serve Roasted Red Pepper Pasta

Garnishes

When it comes to finishing touches, think fresh and vibrant! A generous scatter of basil leaves works wonders, brightening up the dish both visually and in flavor. A flurry of Parmesan and a little pinch of red pepper flakes give a savory, gently spicy kick. Don’t forget a drizzle of good olive oil if you’re feeling fancy.

Side Dishes

This pasta is rich and satisfying on its own, but it also pairs beautifully with a simple green salad tossed in lemony vinaigrette or some toasted garlic bread. For a lighter touch, try roasted asparagus or a platter of marinated olives alongside your Roasted Red Pepper Pasta.

Creative Ways to Present

For dinner parties, twirl your pasta into neat nests on each plate and top with extra basil and cheese. Or, serve family-style straight from the skillet for a rustic, hearty vibe. You can even spoon the sauce over gnocchi or use it as a base for a roasted veggie grain bowl—Roasted Red Pepper Pasta sauce adapts in the tastiest ways!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Red Pepper Pasta keeps surprisingly well! Transfer cooled pasta into an airtight container and refrigerate for up to 3 days. If you have extra sauce, you can store it separately to keep the noodles from getting too soft.

Freezing

The sauce alone freezes beautifully—just pour it into a freezer-safe jar or zip bag, and stash in the freezer for up to 2 months. Thaw overnight in the fridge and rewarm gently before stirring in fresh-cooked pasta.

Reheating

To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk, cream, or pasta water to revive the creamy texture. Stir frequently just until heated through and serve with a fresh sprinkle of cheese.

FAQs

Can I make Roasted Red Pepper Pasta vegan?

Absolutely! Swap the butter for olive oil, use a dairy-free cream (like cashew or coconut), skip the Parmesan or use nutritional yeast, and choose the vegetable broth base. The flavors still shine and you keep all that creamy goodness.

What kind of pasta works best with this sauce?

Hearty shapes like pennoni, rigatoni, or penne are perfect since they trap the sauce in every tube, but feel free to use whatever pasta you have on hand—long noodles like fettuccine also pair beautifully with Roasted Red Pepper Pasta sauce!

Can I use homemade roasted red peppers?

Definitely! Char fresh red bell peppers under the broiler, peel off the skins, and use just as you would jarred peppers. Homemade peppers bring a smoky edge that’s truly special in this Roasted Red Pepper Pasta.

Will this work with gluten-free pasta?

Yes, just cook your favorite gluten-free pasta according to the package instructions and toss it in the sauce as directed. Keep an eye on the texture—gluten-free noodles can be a bit more delicate, but it still makes terrific Roasted Red Pepper Pasta.

Is the sauce spicy?

The base Roasted Red Pepper Pasta sauce is cozy and mild, but you can spice it up easily! Add extra red pepper flakes when blending or sauteing for gentle heat, or serve with a bottle of hot sauce at the table for spice-lovers.

Final Thoughts

I can’t recommend this Roasted Red Pepper Pasta enough—it’s a total weeknight hero and impressive enough for guests. Try it next time you need something quick but special, and watch it disappear faster than you can say “seconds, please!”

Roasted Red Pepper Pasta Recipe

★★★★★

4.8 from 26 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Roasted Red Pepper Pasta is a creamy and flavorful dish that’s perfect for a cozy night in. The roasted red pepper puree combined with cream creates a luxurious sauce that coats the pasta beautifully. Topped with Parmesan, basil, and red pepper flakes, this dish is a true crowd-pleaser.

Instructions

Red Pepper Puree – Blend the red peppers, water, and broth base until smooth.
Saute the Shallots – Heat a skillet over medium heat. Add butter and shallots; sauté until golden brown and caramelized.
Cook Pasta – Cook pasta to al dente according to package instructions.
Combine Sauce – Add red pepper puree to skillet, then cream. Let it thicken into a creamy sauce.
Add Pasta – Mix pasta into sauce; simmer to coat noodles. Add reserved pasta water if needed.
Yum – Serve topped with Parmesan, basil, and red pepper flakes.

Notes

You can adjust the spice level by adding more or less red pepper flakes.
Feel free to add cooked protein like chicken or shrimp to make it a complete meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Saute, Simmer
Cuisine: Italian