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.
Ingredients
Scale
Roasted Red Pepper Puree:
- 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
Sauce:
- 2 tablespoons butter
- 1 large shallot, sliced thinly on a mandoline
- 3/4 cup heavy cream
Other:
- 8 ounces pasta – pennoni recommended
- 1/2 cup reserved pasta water (optional)
- 1/4 cup Parmesan
- basil leaves and/or red pepper flakes
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
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
Keywords: Roasted Red Pepper Pasta, Creamy Pasta, Italian Pasta Recipe
