CREAMY PASTA

Roasted Red Pepper Pasta

Penne or rigatoni in a smooth sauce of roasted peppers, shallot, garlic, tomato paste, smoked paprika, cream, parmesan, and lemon.

Roasted Red Pepper Pasta coats penne or rigatoni in a smooth sauce of roasted peppers, shallot, garlic, tomato paste, smoked paprika, cream, parmesan, and lemon. The sauce is smoky, gently sweet, and bright enough to balance its creamy finish.

Jump to Recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
DifficultyEasy

You May Also Like

Explore these related FreshFork recipes next:

Ingredients

  • 12 ounces penne or rigatoni
  • 1 tablespoon olive oil
  • 1 small shallot, chopped
  • 3 garlic cloves, minced
  • 1 jar (12 ounces) roasted red peppers, drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes, optional
  • 3/4 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped basil or parsley
  • Salt and black pepper

Substitutions

  • Use dairy-free cream and a dairy-free grated topping for a dairy-free sauce.
  • Use well-drained jarred roasted red peppers, or roast and peel fresh red peppers before blending.

Instructions

Step 1: Cook the pasta

Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.

Step 2: Build flavor

Cook shallot in olive oil for 3 minutes. Add garlic, tomato paste, paprika, and red pepper flakes for 1 minute.

Build flavor for Roasted Red Pepper Pasta

Step 3: Blend the sauce

Blend the skillet mixture with roasted peppers and broth until smooth.

Blend the sauce for Roasted Red Pepper Pasta

Step 4: Finish the sauce

Return sauce to the skillet, add cream, and simmer 3 to 4 minutes. Stir in parmesan and lemon juice.

Finish the sauce for Roasted Red Pepper Pasta

Step 5: Toss and serve

Add pasta and enough pasta water to coat. Season, then finish with basil or parsley.

Finished Roasted Red Pepper Pasta ready to serve

How to Store Leftovers

Cool Roasted Red Pepper Pasta promptly and refrigerate it in a shallow airtight container for up to 3 days. Save extra sauce separately because pasta absorbs moisture as it rests.

How to Reheat

Reheat Roasted Red Pepper Pasta in a covered skillet or short microwave intervals, adding liquid one spoonful at a time until the sauce loosens.

What to Serve With It

  • Garlic bread or warm rolls
  • A crisp green salad
  • Roasted broccoli or asparagus
  • Lemon wedges or grated parmesan

Common Mistakes to Avoid

  • Skipping the sauté step and blending raw-tasting shallot, garlic, or tomato paste.
  • Adding cream before blending the hot pepper base.
  • Cooking the pasta past al dente before it enters the sauce.

Nutrition Information

Nutrient Per Serving
Calories 570
Protein 18g
Carbohydrates 77g
Fat 22g
Sugar 10g

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions

Can I make the roasted pepper sauce ahead?

Yes. Blend and refrigerate the sauce without the pasta for up to 3 days. Reheat gently, add cream and parmesan if they were reserved, then toss with freshly cooked pasta.

Can I make Roasted Red Pepper Pasta without cream?

Use a smaller amount of unsweetened oat cream, cashew cream, or additional broth. The sauce will be lighter and may need extra parmesan or seasoning.

Why is my sauce thin?

The peppers may not have been drained, or too much broth or pasta water was added. Simmer gently before adding the pasta, then adjust liquid one spoonful at a time.

What can replace roasted red peppers?

A blend of roasted tomatoes and a small amount of smoked paprika gives a different but compatible sauce. It will be more tomato-forward and less sweet.

About the Author

Written and edited by the FreshFork Recipes Team.

More Recipes

Similar Recipes

Try another fresh and easy recipe from FreshFork Recipes.