This Roasted Red Pepper Pasta delivers a restaurant-quality experience right at home, combining silky roasted red pepper sauce with lightly caramelized shallots for a comforting yet vibrant meal.
Rich in plant-based fiber, healthy fats from butter and cream, and moderate protein from pasta and Parmesan, it’s both satisfying and nutritious.
Quick to prepare in just 30 minutes, it’s perfect for busy weeknights, meal prep, or a cozy dinner.
Creamy, flavorful, and versatile, this dish proves that simple ingredients can create a truly indulgent yet balanced pasta.
Creamy Roasted Red Pepper Pasta
Equipment
- Large Skillet
- Saucepan
- Blender or Food Processor
- Measuring cups and spoons
- Mandoline or sharp knife
Ingredients
Roasted Red Pepper Sauce:
- 1/2 cup roasted red peppers jarred, drained, 3–5 pieces
- 3/4 cup water
- 1/2 teaspoon chicken or vegetable broth base Better than Bouillon optional
For Sautéing:
- 2 tablespoons butter
- 1 large shallot thinly sliced
Pasta:
- 3/4 cup heavy cream
- 8 ounces pasta pennoni or preferred shape
- 1/2 cup reserved pasta water optional, as needed
Toppings:
- 1/4 cup Parmesan cheese
- Fresh basil leaves and/or red pepper flakes
Instructions
- Prepare the Roasted Red Pepper Puree: start by placing your drained roasted red peppers into a blender or food processor. Add 3/4 cup of water along with 1/2 teaspoon of chicken or vegetable broth base (Better than Bouillon works great here, but plain broth is fine if you prefer). Blend the mixture on high until completely smooth, forming a silky, vibrant red sauce. Taste and adjust seasoning if needed; the puree should have a rich roasted flavor with a subtle savory undertone. Set aside in a measuring cup or small bowl for easy pouring later.
- Caramelize the Shallots: Heat a large skillet over medium heat and add 2 tablespoons of butter. Once the butter is melted and slightly foamy, add the thinly sliced shallots. Stir to coat the slices evenly in butter. Cook slowly, stirring occasionally, for 10–15 minutes until the shallots turn a beautiful golden brown and develop a sweet, caramelized aroma. Avoid turning the heat too high to prevent burning—gentle caramelization brings out the natural sweetness and depth of flavor.
- Cook the Pasta to Al Dente: While your shallots are slowly caramelizing, bring a large pot of salted water to a boil. Add 8 ounces of your preferred pasta (pennoni works wonderfully) and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, which can be used later to adjust the sauce consistency. Al dente pasta is slightly firm to the bite, which allows it to absorb and cling beautifully to the creamy red pepper sauce.
- Combine Puree and Cream to Form the Sauce: Once the shallots are perfectly caramelized, reduce the heat to low to prevent splattering. Pour the roasted red pepper puree directly into the skillet and let it gently sizzle for a minute or two, allowing the flavors to meld with the buttery shallots. Slowly stir in 3/4 cup of heavy cream, combining it thoroughly with the puree. Let the sauce bubble gently for 3–5 minutes until it thickens slightly, forming a rich, velvety consistency that will coat the pasta evenly. Taste and season lightly if necessary.
- Toss Pasta in the Creamy Red Pepper Sauce: Add the cooked pasta directly into the skillet with the red pepper cream sauce. Use tongs or a large spoon to toss the noodles gently, ensuring every piece is coated with the luxurious sauce. If the sauce feels too thick or clings too heavily to the pasta, stir in small amounts of the reserved pasta water until it reaches your desired consistency. Let the pasta and sauce simmer together for 1–2 minutes to allow the flavors to fully meld.
- Plate and Add Toppings: Divide the pasta among serving plates or bowls.Sprinkle 1/4 cup of freshly grated Parmesan over each serving for a salty, nutty finish.Garnish with fresh basil leaves for a burst of herbaceous aroma, and if you like a little heat, add a pinch of red pepper flakes.Serve immediately while warm, allowing the creamy, sweet, and slightly smoky flavors to shine.
Notes
- Jarred roasted red peppers work best for convenience, but you can roast fresh peppers for deeper flavor.
- Thinly slicing shallots helps them caramelize evenly and quickly.
- Reserve some pasta water—it’s perfect for adjusting sauce consistency.
- Use al dente pasta to ensure the noodles absorb the sauce without becoming mushy.
- Parmesan can be swapped for Pecorino Romano or a plant-based alternative for a dairy-free version.
- Red pepper flakes add a subtle heat but are optional depending on taste.
- This recipe is easily doubled for larger gatherings or meal prep.
Chef’s Secrets To Perfect Sauce
Achieving a smooth, flavorful sauce starts with the red pepper puree.
Blending the peppers with a small amount of water and broth ensures it’s not too thick while retaining rich flavor.
Slowly caramelizing the shallots is key—they develop natural sweetness that balances the creamy sauce.
Be patient and avoid high heat to prevent burning.
When combining the pasta and sauce, adding reserved pasta water gradually allows you to control the texture, giving the sauce that perfect silky coating without thinning it too much.
Serving Suggestions For Maximum Flavor
This creamy roasted red pepper pasta pairs beautifully with light, fresh sides.
A crisp green salad with lemon vinaigrette balances the richness of the sauce, while roasted or grilled vegetables complement the smoky pepper notes.
For protein, consider topping with grilled chicken, shrimp, or a handful of toasted pine nuts.
Finish the plate with fresh basil or parsley for color and aroma, and serve with crusty bread to soak up every bit of the luscious sauce.
Storage Tips For Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to two days.
To reheat, gently warm it over low heat on the stove, adding a splash of water or cream to loosen the sauce and maintain its creamy texture.
Avoid microwaving at high power, as it can cause the sauce to separate.
For longer storage, you can freeze the pasta without cream, then stir in fresh cream when reheating for best results.
Always keep Parmesan or other toppings separate until serving.
Frequently Asked Questions Answered
1. Can I use fresh red peppers instead of jarred?
Yes! Roast fresh red peppers under the broiler or on a grill until charred, then peel and blend. Fresh peppers add a more intense, slightly smoky flavor, but jarred peppers are convenient and still yield excellent results.
2. What pasta shapes work best?
Short, wide noodles like penne, rigatoni, or pennoni hold the sauce well. Long pasta such as fettuccine or linguine also works, but make sure it’s cooked al dente so it absorbs the sauce without becoming mushy.
3. Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with full-fat coconut milk or cashew cream, and use a vegan Parmesan alternative. The texture will remain creamy and flavorful while keeping it plant-based.
4. How do I prevent the sauce from separating?
Keep the heat low when adding cream and avoid boiling. Stir continuously and combine gradually with the pasta. Using reserved pasta water also helps emulsify the sauce, keeping it smooth and creamy.
5. Can this recipe be meal-prepped?
Yes! Cook the pasta slightly under al dente, store separately from the sauce in airtight containers, and combine when reheating. Add fresh toppings like Parmesan or basil just before serving to maintain freshness and flavor.
