Go Back
–+ servings

Roasted Red Pepper Pasta

Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 373
Ingredients Method Nutrition Notes

Ingredients
  

  • 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
  • 2 tablespoons butter
  • 1 large shallot, sliced thinly on a mandoline
  • 3/4 cup heavy cream
  • 8 ounces pasta – my favorite is pennoni
  • 1/2 cup reserved pasta water (optional, as needed)
  • 1/4 cup Parmesan
  • basil leaves and/or red pepper flakes

Method
 

  1. Blend the red peppers, water, and broth base until smooth.
  2. Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.
  3. During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
  4. Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.
  5. Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.
  6. Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.

Nutrition

Serving: 1gCalories: 373kcalCarbohydrates: 45.7gProtein: 10.7gFat: 16.3gSaturated Fat: 9.8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 45.2mgSodium: 272.9mgPotassium: 350mgFiber: 2.5gSugar: 3.8gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For the perfect pasta texture, cook the pasta just until al dente; it will continue to cook slightly when added to the sauce, ensuring it doesn’t become mushy.
  • If your sauce is too thick, gradually add reserved pasta water to reach your desired creaminess without diluting the flavor.
  • To enhance the roasted flavor, consider broiling fresh bell peppers until charred, then blending them instead of using jarred peppers for a deeper taste.
  • If you're short on time, sauté the shallots in butter while the pasta cooks to streamline the process and maximize flavor development.
  • This dish can be stored in the fridge for up to 3 days; reheat gently over low heat, adding a splash of cream or pasta water to revive the sauce's consistency.

Tried this recipe?

Let us know how it was!