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!
Creamy Red Pepper Pasta
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
Dee
Let me know if you have any questions!