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+ servings

Creamy Roasted Red Pepper Pasta

Katelyn Ryan
This Creamy Roasted Red Pepper Pasta is easy and delicious. Ready in 20-minutes, this pasta recipe is perfect for any night of the week.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 295 kcal


  • 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


  • 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.


  • 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. 


Calories: 295kcalCarbohydrates: 37gProtein: 8gFat: 13gSaturated Fat: 7gCholesterol: 42mgSodium: 48mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 541IUVitamin C: 1mgCalcium: 41mgIron: 2mg
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