Red Pepper Pasta

Why You’ll Love This Recipe

This creamy roasted red pepper pasta delivers restaurant-quality flavor with minimal effort. Sweet, smoky peppers blend into a velvety sauce that clings to every noodle, creating a comforting yet vibrant dinner that is ready in under half an hour. The recipe relies on pantry staples, scales easily, and welcomes countless customizations—ideal for busy weeknights or casual entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz (340 g) dried fettuccine or your favorite pasta

• 2 Tbsp extra-virgin olive oil

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 12 oz (340 g) jarred roasted red peppers, drained

• ½ cup (120 ml) low-sodium vegetable broth

• ½ cup (120 ml) heavy cream (or canned full-fat coconut milk for dairy-free)

• ¼ cup (25 g) grated Parmesan cheese, plus extra for serving

• ¼ tsp crushed red-pepper flakes (optional, for heat)

• ½ tsp dried Italian herb blend

• Kosher salt and freshly ground black pepper, to taste

• 2 Tbsp chopped fresh basil or parsley, for garnish

Directions

1. Cook the pasta
   Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.

2. Prepare the sauce base
   While the pasta cooks, warm the olive oil in a sauté pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook 30 seconds more.

3. Blend
   Transfer the sautéed onion-garlic mixture to a blender. Add the roasted red peppers and vegetable broth; purée until smooth.

4. Finish the sauce
   Return the purée to the pan over medium-low heat. Stir in the cream, Parmesan, red-pepper flakes, and Italian herbs. Simmer gently for 3 minutes, thinning with a splash of reserved pasta water if needed. Season with salt and pepper.

5. Combine
   Add the drained pasta to the skillet, tossing until every strand is coated in sauce. Heat 1 minute to marry flavors, adjusting consistency with more pasta water as desired.

6. Serve
   Divide among warm plates and garnish with fresh basil and additional Parmesan.

Servings and Timing

• Yield: Serves 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Vegan: Replace heavy cream with unsweetened oat or soy cream and omit the Parmesan, or use a plant-based alternative.

• Extra Protein: Stir in sautéed shrimp, grilled chicken strips, or white beans just before serving.

• Spicy Twist: Add 1 tsp Calabrian chili paste or double the crushed red-pepper flakes.

• Gluten-Free: Substitute your preferred gluten-free pasta; monitor closely to avoid overcooking.

• Roast-Your-Own Peppers: Char 3 large red bell peppers under a broiler until blackened, steam in a covered bowl 10 minutes, peel, and use in place of jarred peppers.

Storage/Reheating

• Refrigerator: Cool leftovers completely, then store in an airtight container for up to 4 days.

• Freezer: Freeze sauce alone (without pasta) for up to 2 months; thaw overnight in the refrigerator.

• Reheating: Warm gently on the stovetop over low heat, adding a splash of milk or water to loosen. Microwave individual portions in 30-second bursts, stirring between intervals.

FAQs

Can I use fresh red peppers instead of jarred?

Yes. Roast, peel, and de-seed three large red bell peppers; the flavor will be deeper and slightly smokier.

Is there a non-dairy substitute for Parmesan?

Nutritional yeast or grated vegan “Parmesan” yields a similar savory note without dairy.

Will whole-wheat pasta work?

Absolutely, though it has a heartier texture; cook it a minute longer than white pasta.

How can I make the sauce thicker?

Simmer an extra 2-3 minutes or add 1 Tbsp tomato paste while the sauce reduces.

Can I prepare the sauce ahead?

Blend and refrigerate the sauce base for up to 48 hours; finish with cream and cheese when reheating.

What protein pairs best with this dish?

Seared Italian sausage, grilled chicken breast, or sautéed shrimp complement the sweet pepper sauce.

Is the recipe kid-friendly?

Yes—omit the crushed red-pepper flakes and use mild Parmesan for a gentle, sweet flavor.

How do I prevent the sauce from splitting?

Keep the heat to medium-low after adding cream and avoid rapid boiling.

Can I add vegetables?

Fold in baby spinach, roasted zucchini, or peas during the final minute of simmering.

What wine pairs well?

A light-bodied red such as Pinot Noir or a crisp white like Sauvignon Blanc balances the dish’s sweetness.

Conclusion

Roasted red pepper pasta offers a quick yet sophisticated meal that marries smoky-sweet peppers with creamy, herb-kissed sauce. Flexible enough to accommodate dietary needs and weeknight schedules, this dish is poised to become a reliable favorite in your culinary rotation. Enjoy the vibrant flavors and effortless preparation tonight

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