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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
Cook Time30 minutes
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.