Creamy Roasted Red Pepper Pasta is easy and delicious. Ready in 20-minutes, this pasta recipe is perfect for any night of the week.
This creamy roasted red pepper pasta is a dish I had been craving for a while before I created this recipe. And gosh is this pasta good!
The sauce is luscious and creamy which allows it to coat the noodles beautifully. The roasted red peppers and basil have a complex yet addicting flavor that keeps you wanting more. The sauce is primarily made in a blender, similar to my 10-Minute Creamy Tomato Soup. This pasta recipe could not be simpler!
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Ingredients
- Jarred Roasted Red Peppers - This recipe calls for jarred peppers that have already been roasted. You will find them submerged in liquid, the liquid is not needed for this recipe. You can also roast the red peppers from scratch. Roasting them yourself is, however, far more time-consuming.
- Chicken Stock - Or vegetable stock, to make this recipe vegetarian.
- Fresh Garlic
- Fresh Basil Leaves
- Heavy Cream - The cream is what gives this sauce its luscious, creamy finish.
- Butter
- Crushed Red Pepper Flakes - The quantity you use is up to how spicy you want it. The amount of crushed red pepper flakes in this recipe is just enough to tickle the tongue.
- Salt and Pepper, to taste
- Cooked Pasta - Use a varietal of pasta that has ridges to soak up all the saucy goodness. My favorite pasta for this recipe, and the one pictured, is Rigatoni. Other great pasta that works well in this recipe includes penne, bucatini, large shells, or farfalle. Pappardelle and linguine are also great pasta for mopping up the sauce.
Instructions
This pasta dish comes together in a matter of 20-minutes. While the pasta is cooking, you make the sauce. You will need a blender to puree the peppers, garlic, and basil.
- Cook the pasta according to package instructions.
- Add the roasted red peppers, garlic, basil leaves, and chicken stock into a blender and blend until smooth.
- Pour the blended mixture into a large saucepan over medium heat. Add the crushed red pepper flakes and bring the mixture to a simmer. Reduce the heat to low and allow the sauce to simmer, stirring frequently, for about 10 minutes.
- Stir in the heavy cream and butter, and cook until heated through, stirring constantly. Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the saucepan and toss until all of the noodles are coated in the sauce. Serve with freshly grated parmesan and torn basil leaves.
Recipe Tips
- This recipe is phenomenal with ground beef. Simply add a pound of seasoned ground beef (season with salt, pepper, and garlic powder) to the sauce at the end of the cooking process. Then, add the pasta and toss until the noodles are coated.
- If you do not have fresh basil on hand, use dried basil instead. A ½ teaspoon of dried basil is enough to flavor the sauce.
- Serve this creamy roasted red pepper pasta with crusty bread. The bread is perfect for soaking up any extra sauce on the plate. Trust me, you will want to!
Frequently Asked Questions
I do not suggest making this pasta in advance. If needing to do so, however, blend the sauce ingredients and cook the pasta ahead of time. Heat the sauce with the heavy cream and seasonings and toss in the pasta upon service.
You can make this recipe vegan. Use a dairy-free heavy whipping cream alternative. There are many options available nowadays. Substitute vegetable stock for the chicken stock. And then, either omit the butter or use margarine in its place.
While a blender is certainly the best tool to puree the peppers and other ingredients, a food processor works well too.
Other Recipes You'll Love
This creamy roasted red pepper pasta is seriously addictive and I mean it. The last time I made this I could not stop eating it. This pasta dish is ready in 20-minutes making it a perfect addition to your weekly recipe rotation.
📖 Recipe
Creamy Roasted Red Pepper Pasta
Equipment
Ingredients
- 1 16oz jar roasted red peppers drained of liquid
- ¼ cup chicken stock
- 2 cloves garlic
- 10 fresh basil leaves plus more for garnish
- ¼ teaspoon crushed red pepper
- ½ cup heavy cream
- 2 tablespoon butter
- salt and pepper to taste
- 1 lb cooked pasta *See notes
- grated parmesan for garnish
Instructions
- Cook the pasta according to package instructions. While the pasta is cooking, make the sauce.
- Add the roasted red peppers, garlic, basil leaves, and chicken stock into a blender. Blend until smooth and completely incorporated.
- Pour the blended mixture into a large saucepan over medium heat. Add the crushed red pepper flakes and bring the mixture to a simmer. Reduce the heat to low and allow the sauce to simmer, stirring frequently, for about 10 minutes.
- Stir in the heavy cream and butter, and cook until heated through, stirring constantly. Season the sauce with salt and pepper to taste.
- Add the pasta to the saucepan and toss until all of the noodles are coated in the sauce. Serve with freshly grated parmesan and torn basil leaves.
Notes
- Use a varietal of pasta that has ridges, such as Rigatoni, to soak up all the saucy goodness. Other great pasta that works well in this recipe includes penne, bucatini, large shells, or farfalle. Pappardelle and linguine are also great pasta for mopping up the sauce.
- Add a pound of cooked and seasoned ground beef to the sauce at the end of cooking for added protein.
Nutrition
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