Pasta that tastes like it’s from a restaurant, but simple enough to prepare in a snap! Sweet caramelized shallots mixed into a smooth red pepper sauce, then combined with pasta. Pure bliss!
My Go-To Restaurant Pasta.
In my personal thoughts, I call this “Mood Lifesaver Pasta” because these noodles always turn my mood around. When I’m unsure what to prepare for dinner, feeling overwhelmed or just not enjoying the day – I treat myself to this creamy, savory pasta.
It’s just like the red pepper pasta served at Estelle in St. Paul – only this version is made at home in 20 minutes. A restaurant quality dish, but make it simple!
The process begins with sweet buttery caramelized shallots (let’s take a moment to appreciate how wonderful shallots are). These are mixed into a creamy red pepper sauce, which envelops a heap of vibrant noodles. Unbelievably delicious!
This pairs beautifully with shrimp (simply pull a bag from the freezer, thaw, season, and sauté). Also wonderful alongside a simple green salad or air-fried broccoli.
Furthermore, if I’m serving this to guests, which I’ve been doing quite often lately, I highly recommend serving it with our beloved garlic bread. It’s always a crowd-pleaser!
I prefer using these fun pennoni noodles, which resemble large penne! Friends and family regularly compliment these noodles – they twist just right and the shapes are quite pleasing. However, rigatoni or penne are also delightful choices!
I hope you enjoy these noodles!
Watch How To Create This Red Pepper Pasta
Roasted Red Pepper Pasta
Total Time:
30 minutesYield:
4–6 servings 1x
Description
Pasta that tastes like it’s from a restaurant, but simple enough to prepare in a snap! Sweet caramelized shallots mixed into a smooth red pepper sauce, then combined with pasta. Pure bliss!
Ingredients
Units
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Roasted Red Pepper Pasta:
Toppings:
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Instructions
- Red Pepper Puree: Blend the red peppers, water, and broth base until smooth.
- Saute the Shallots: Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.
- Cook Pasta: During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
- Combine Sauce: Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.
- Add Pasta: Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.
- Yum. Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.
Notes
If you don’t have Better than Bouillon, that’s okay – just use chicken or vegetable broth instead of water, or season the red pepper puree from Step 1 with a bit of salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: red pepper pasta, red pepper sauce, pasta recipe
Common Questions About This Recipe
Can I prepare this recipe dairy-free?
Absolutely! You can utilize your preferred dairy-free heavy cream and omit the cheese, or create this dish using cashews for a creamy texture.
What protein can I include?
I really enjoy pairing this with shrimp! However, incorporating Italian sausage into the sauce is also fantastic. Grilled chicken would be delightful on the side too!
Which vegetables can I add?
Stirring in some spinach until it wilts works wonderfully, or serve alongside broccoli (air-fried if desired!).
Is it possible to substitute chicken broth for Better than Bouillon?
Yes! Just swap the 3/4 cup of water for broth instead.
More Chewy Pasta Delights
**Creamy Roasted Red Pepper Pasta with Garlic and Parmesan: A Flavorful Comfort Dish**
If you’re in search of a tasty and comforting pasta dish that is both straightforward and full of flavor, your search ends here with Creamy Roasted Red Pepper Pasta with Garlic and Parmesan. This vibrant, smooth sauce combines the smoky sweetness of roasted red peppers with the richness of cream, the savory depth of garlic, and the nutty sharpness of Parmesan cheese. Whether preparing for a weeknight meal or hosting friends, this dish is bound to impress.
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### What Makes Roasted Red Pepper Pasta Unique?
Roasted red peppers take center stage in this dish. When caramelized, red bell peppers acquire a sweet, smoky flavor that enhances the complexity of sauces. Blended with cream and Parmesan, they form a rich, colorful sauce that beautifully adheres to pasta. The inclusion of garlic amplifies the savory aspect, making every bite incredibly satisfying.
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### Essential Ingredients
Here’s a rundown of the key ingredients that bring this dish together:
– **Roasted Red Peppers**: Use jarred for convenience or roast your own for a fresher taste.
– **Garlic**: Fresh garlic cloves are sautéed to bring out their aroma and flavor.
– **Heavy Cream**: Provides richness and helps create a smooth, creamy sauce.
– **Parmesan Cheese**: Freshly grated Parmesan introduces a salty, umami depth.
– **Olive Oil or Butter**: Used for sautéing garlic and adding richness.
– **Pasta**: Penne, fettuccine, or any pasta of your choice works great.
– **Seasonings**: Salt, black pepper, and optional red pepper flakes for a bit of heat.
– **Fresh Herbs (Optional)**: Basil or parsley for garnish and added freshness.
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### How to Prepare Creamy Roasted Red Pepper Pasta
**1. Roast the Peppers (if not using jarred):**
– Preheat your oven to 450°F (230°C).
– Place whole red bell peppers on a baking sheet and roast for 20–25 minutes, turning them occasionally until the skins are charred.
– Move them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel the skins, remove seeds, and set aside.
**2. Cook the Pasta:**
– Boil a large pot of salted water.
– Prepare pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
**3. Prepare the Sauce:**
– In a large skillet, heat olive oil or butter over medium heat.
– Add minced garlic and sauté for 1-2 minutes until fragrant.
– Add roasted red peppers and cook for another 2-3 minutes.
– Transfer the mixture to a blender or use an immersion blender to puree until smooth.
– Return the sauce to the skillet, mix in heavy cream and grated Parmesan, and simmer for 5-7 minutes until thickened.
– Season with salt, pepper, and red pepper flakes to taste.
**4. Combine and Serve:**
– Toss the cooked pasta into the sauce, mixing to coat. Use reserved pasta water to adjust the sauce’s consistency if needed.
– Serve immediately, garnished with extra Parmesan and fresh herbs.
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### Success Tips
– **Opt for Fresh Parmesan**: Pre-grated cheese can contain anti-caking agents that affect the texture of the sauce.
– **Adjust Creaminess**: For a lighter dish, substitute half-and-half or whole milk for heavy cream.
– **Incorporate Protein**: Adding grilled chicken, shrimp, or Italian sausage can make this a filling main dish.
– **Make It Vegan**: Use plant-based cream and cheese alternatives, and skip the Parmesan or switch to nutritional yeast.
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### Nutritional Highlights
Roasted red peppers are abundant in vitamins A and C, antioxidants, and fiber. Though the sauce is creamy, you can control the richness by adjusting cream and cheese amounts. Pairing this dish with a side salad or steamed veggies can enhance the meal’s nutritive value.
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### Final Thoughts
Creamy Roasted Red Pepper Pasta with Garlic and Parmesan is a versatile and satisfying recipe that delivers gourmet flavor to your dinner table without much fuss. Its vibrant color and bold flavor set it apart from traditional tomato or Alfredo sauces. Give it a try, and it may just become a regular feature in your meal rotations.
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**Recipe Overview:**
– **Prep Time**: 10 minutes
– **Cook Time**: 20 minutes
– **Total Time**: 30 minutes
– **Servings**: 4
**Ingredients**:
– 2 roasted red bell peppers (or 1 jar, drained)
– 3 cloves garlic, minced
– 1 tbsp olive oil or butter