Creamy Roasted Red Pepper Pasta

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!

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