Can I use fresh roasted peppers?

Yes, roast bell peppers under the broiler until charred, peel, and blend. Jarred peppers save significant time though.

Is this freezer-friendly?

The sauce freezes well for up to 2 months. Thaw and toss with freshly cooked pasta.

Roasted Red Pepper Pasta

Name: Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 0.5 cup roasted red peppers; 0.75 cup water; 0.5 tsp Better Than Bouillon; 2 tbsp butter; 1 large shallot; 8 oz pasta; 0.75 cup heavy cream; 0.25 cup Parmesan cheese; 0.25 cup fresh basil; 0.25 tsp red pepper flakes

A silky roasted red pepper cream sauce with caramelized shallots that makes any pasta feel restaurant-worthy.

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

Calories

390/serving

Difficulty

Easy

by Replay RecipesItalian Cuisine

DinnerQuick & EasyVegetarian

Nutrition Per Serving

390Calories

10gProtein

40gCarbs

22gFat

2gFiber

6gSugar

Ingredients

0.5 cup roasted red peppers
0.75 cup water
0.5 tsp Better Than Bouillon
2 tbsp butter
1 large shallot
8 oz pasta
0.75 cup heavy cream
0.25 cup Parmesan cheese
0.25 cup fresh basil
0.25 tsp red pepper flakes

Servings

5 servings

Ingredients

Blend Red Pepper Sauce

Add drained jarred roasted red peppers, water, and broth base to a blender. Process until completely smooth.

Caramelize Shallots

Melt butter in a skillet over medium heat. Add thinly sliced shallots and cook, stirring occasionally, until deep golden and caramelized.

12 min

Cook Pasta

While the shallots cook, boil the pasta in salted water until al dente. Reserve half a cup of pasta water before draining.

10 min

Simmer Sauce

Reduce heat under the shallots and pour in the red pepper puree. Let it sizzle for a moment, then stir in the heavy cream. Simmer until the sauce thickens enough to coat the back of a spoon.

5 min

Toss and Finish

Add the cooked pasta directly to the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Serve topped with shaved Parmesan, fresh basil, and red pepper flakes.

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Tips & Variations

Caramelizing the shallots is what elevates this dish -- don't rush this step.
Reserve more pasta water than you think you need; it's the key to a glossy sauce.

Frequently Asked Questions

Can I use fresh roasted peppers?: Yes, roast bell peppers under the broiler until charred, peel, and blend. Jarred peppers save significant time though.
Is this freezer-friendly?: The sauce freezes well for up to 2 months. Thaw and toss with freshly cooked pasta.

Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.

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