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    Creamy Roasted Red Pepper Pasta

    Published: Dec 28, 2022 · Modified: Aug 22, 2023 by Dee · This post may contain affiliate links · 1 Comment

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    This creamy red pepper pasta is easy enough to make on a weeknight but also yummy enough for a Sunday Dinner. Win/win.

    It’s perfectly peppery with a little spice that isn’t overpowering — and you can always adjust the heat by not adding the hot cherry pepper (or adding even more!).

    Creamy Roasted Red Pepper Pasta Ingredients

    Roasted red peppers: The star of the show.

    Hot cherry pepper: Optional, but gives a wonderful flavor a spice

    Sun-dried tomatoes: These bring a unique and complex flavor.

    Chicken stock: I just add chicken bouillon powder to water because we love convenience

    Onion: For flavor

    Garlic cloves: Also for flavor

    Crushed tomatoes: For acidity and brightness

    Italian seasoning: For flavor

    Salt: To make all the flavors pop

    Red pepper flakes: Because I’m obsessed with red pepper flakes

    Heavy cream: To bring creaminess to the sauce

    Fresh basil: We’ll use some in the sauce and also to top.

    Parmigiano Reggiano: Freshly grated is your best bet here. Brings creaminess and that signature Parm flavor

    Fresh mozzarella: I top the finished dish with this. Burrata would be delicious as well!

    Rigatoni: Or your pasta of choice

    How to Make Creamy Roasted Red Pepper Pasta

    It’s so easy and quick to make this dish. Here’s what do to:

    Step 1: Prep your ingredients

    Get everything out, measured and chopped so that when you’re moving through the recipe you can be like BOOM BOOM BOOM instead of AHHHHHH!!

    Step 2: Blend your pepper sauce

    Toss the red peppers, cherry pepper, sun-dried tomatoes and chicken stock into a blend and blend until smooth. It’s going to be a beautiful red color and gorgeously aromatic. Take that in for a second before moving on.

    Step 3: Cook your onions and garlic.

    Add some olive oil to a skillet set on medium-high heat and sauté the onions until they soften (about 5 minutes). Once they soften, add the garlic and cook until fragrant, or about 1 minute.

    Step 4: Cook the red pepper sauce (and your pasta)

    Now add the red pepper sauce, the crushed tomatoes, fresh basil and the spices. Bring to a boil then lower to a simmer, partially cover and let dance together for ~10 minutes. Meanwhile, bring water to a boil and cook your pasta per the packages instructions. Once done, keep ¼ cup of pasta water to the side, drain pasta, then add it back to its pot along with the pasta water.

    Step 5: Finish the sauce

    Add your heavy cream and stir, letting infuse for about 5 minutes. Then stir in the Parmigiano and let thicken for a couple of minutes. Add the pasta, stir and enjoy!

    Print Recipe
    5 from 1 vote

    Creamy Red Pepper Pasta

    This creamy red pepper pasta is a fast, easy recipe for the quick week night meal.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Course: Main Course
    Cuisine: Italian
    Keyword: creamy red pepper pasta, easy recipes, italian recipes, red pepper pasta, weeknight meals
    Servings: 4 people

    Ingredients

    • 12 oz roasted red peppers drained
    • 1 hot cherry pepper optional (seeded)
    • ¼ cup chopped sun-dried tomatoes
    • ¾ cup chicken stock
    • ½ medium onion chopped
    • 4-5 garlic cloves finely chopped
    • ⅔ cup crushed tomatoes
    • 1.5 teaspoon Italian seasoning
    • ¾ teaspoon salt
    • Pinch red pepper flakes
    • ¼ cup fresh basil, julienned
    • 1 cup heavy cream
    • ⅓ cup Parmigiano Reggiano freshly grated (plus more for serving)
    • 8 oz rigatoni cooked
    • Fresh mozzarella

    Instructions

    • Combine the roasted peppers, optional cherry pepper, sun-dried tomatoes and chicken stock in a blender and blend until smooth. Set aside.
    • Add olive oil to a high sided skillet and cook onions until soft. Then add the garlic and cook until fragrant (about one minute).
    • Pour in the red pepper sauce, crushed tomatoes, fresh basil and the spices. Stir, partially cover and let simmer ~10 minutes.
    • Stir in the heavy cream and Parmigiano Reggiano. Let thicken a couple of minutes.
    • Add the cooked pasta and stir. Finish with some torn fresh mozzarella (or burrata!) and fresh basil.

    If you try this recipe, don’t forget to leave a comment and/or a rating! My favorite part about sharing my recipes and kitchen tips is being able to chat with you. If you ever share a recipe to Instagram, don’t forget to tag me so that I can see it! Happy eating <3

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    Reader Interactions

    Comments

    1. Dee

      January 04, 2023 at 4:23 pm

      5 stars
      Let me know if you have any questions!

      Reply

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    Hi, I’m Dee! I’m just a regular gal from Queens, NY who loves creating bomb recipes and sharing them with whoever will read them. Let’s eat.

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