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Creamy Roasted Red Pepper Pasta

A creamy, flavorful pasta featuring roasted red pepper sauce and caramelized shallots.
Quick, nutritious, and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 5

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.