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Roasted Red Pepper Pasta Recipe

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4 from 85 reviews

This creamy roasted red pepper pasta is a delightful and vibrant dish featuring a smooth red pepper puree blended with savory broth and butter, caramelized shallots, and a luscious cream sauce. Tossed with al dente pennoni pasta and topped with Parmesan and fresh basil or red pepper flakes, this recipe offers a flavorful, comforting meal perfect for a quick weeknight dinner.

Ingredients

Red Pepper Puree

  • 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

Shallots & Sauce

  • 2 tablespoons butter
  • 1 large shallot, sliced thinly on a mandoline
  • 3/4 cup heavy cream

Pasta & Garnish

  • 8 ounces pasta (pennoni recommended)
  • 1/2 cup reserved pasta water (optional, as needed)
  • 1/4 cup Parmesan cheese
  • Basil leaves and/or red pepper flakes, for garnish

Instructions

  1. Prepare Red Pepper Puree: Blend the roasted red peppers, water, and Better than Bouillon broth base until smooth to create the base of your sauce.
  2. Sauté Shallots: Heat a large skillet over medium heat. Add butter and the thinly sliced shallots. Sauté until the shallots turn lightly golden and caramelize, about 10-15 minutes, stirring occasionally to avoid burning.
  3. Cook Pasta: While shallots cook, boil pasta according to package directions until al dente, then reserve 1/2 cup pasta water before draining.
  4. Combine Sauce: Reduce skillet heat to low to prevent splattering. Add the red pepper puree to the caramelized shallots and let it cook for a moment to release flavors. Then stir in the heavy cream and let the mixture bubble gently until it thickens into a creamy sauce.
  5. Add Pasta to Sauce: Toss the cooked pasta into the sauce. Allow it to simmer for a few minutes so the sauce can thicken and cling to the noodles. Add reserved pasta water a little at a time as needed to achieve your desired sauce consistency.
  6. Serve: Plate the pasta and top generously with Parmesan cheese, fresh basil leaves, and a pinch of red pepper flakes if desired. Serve immediately for best flavor and texture.

Notes

  • You can substitute vegetarian broth base for a vegetarian version or chicken base for richer flavor.
  • Jarred roasted red peppers make this recipe quick and easy, but you can roast fresh red peppers if preferred.
  • Adding reserved pasta water helps loosen the sauce, ensuring it coats the pasta without being too thick.
  • Use a mandoline for thin, even slices of shallots to ensure even caramelization.
  • Leftovers can be refrigerated and gently reheated with a splash of cream or water to restore sauce consistency.

Find it online: https://justsosavory.com/roasted-red-pepper-pasta-recipe/