This roasted red pepper pasta is easy to make and huge on flavor, a perfect twist on everyday pasta with a sauce you'll want to make over and over, a family favorite. You may never want tomato sauce again!
Roasted Red Pepper Pasta
Looking for a new spin on Italian pasta? This Roasted Red Pepper Pasta is so good, it just might become your few go-to pasta dish! I make this dish regularly and it always satisfies.
What You'll Love About This Recipe
- This recipe puts a new spin on your average pasta dish that offers richer flavor than your standard tomato sauce.
- I show you how you can make a creamy and non-creamy version.
- It's not only quick and easy to make, but it's also customizable, ready for any of your favorite veggies and proteins.
As much as I love a good Italian pasta, this recipe is one I turn to again and again. Instead of your typical tomato sauce, we're using a hugely flavorful easy roasted red pepper sauce that makes the dish extra special.
I like to make it with freshly roasted red peppers, but you can save time by using your favorite brand of roasted red peppers from the grocery store, which means you can have the meal done in well under 30 minutes. Even less!
You'll love the blend of sweet, tangy, and slightly smoky flavor from the roasted red peppers, with a rich and velvety sauce that coats all the wonderful noodles.
It's the perfect choice for pasta lovers who want a unique twist!
Let's talk about how to make roasted red pepper pasta, shall we?
Roasted Red Pepper Pasta Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Red Bell Peppers. This recipe calls for roasting your own bell peppers, or you can use jarred roasted red peppers. See my post on How to Roast Red Peppers.
- Extra Virgin Olive Oil.
- Shallot. Or you can use onion.
- Garlic. I love lots of garlic!
- Chopped Basil. Fresh basil adds a nice herbaceous quality, which is great for pasta sauce.
- Red Wine Vinegar.
- Paprika. You can use smoked paprika or sweet paprika.
- Chili Flakes. Optional, for spicy.
- Salt and Black Pepper.
- Parmesan or Pecorino. For a cheesy-creamy quality – great with heavy cream as well.
- Heavy Cream. OPTIONAL, for Creamy Roasted Red Pepper Sauce. You can also use half and half or sour cream for a lighter version.
- Pasta Noodles. I'm using penne noodles, but this dish works with any of your favorite noodles. Try rigatoni or spaghetti. Delicious!
How to Make Roasted Red Pepper Pasta - the Recipe Method
Roast the red peppers first - NOTE: You can skip roasting peppers if you start with a jar of store bought roasted red peppers. Time saver!
Slice the bell peppers in half. Roast them in the oven at 450°F (230°C) for 20 minutes, cover in a bowl to steam and loosen the skins, then peel and chop.
Next, cook down the shallot and garlic, then stir in the chopped roasted red peppers, basil, paprika, red wine vinegar, and salt and pepper. Simmer for 10 minutes, then blend until smooth in a food processor.
Return the sauce to the pan, stir in the grated cheese and optional heavy cream, then simmer 5 minutes.
Toss in the prepared al dente pasta noodles and stir.
Boom! Done! Your roasted red pepper pasta is ready to serve. Easy enough to make, isn't it? This is going to be your new favorite pasta meal. I know we love it.
Recipe Tips & Notes
- Save time by using jarred roasted red peppers. I love roasting my own peppers, but a good jarred brand is still absolutely delicious - and quick and easy!
- For even hotter/spicier roasted red pepper sauce, swap in red jalapenos, Fresno peppers, or other hotter peppers for 1 of the bell peppers.
- Add capers for a briny flavor, or tomato or tomato paste for even more of an Italian spin.
- You can easily add in your favorite proteins or vegetables. Some of my favorites include spicy Italian sausage, andouille sausage, grilled chicken, shrimp, or spinach.
Storage & Leftovers
Leftover roasted red pepper pasta will last up to 5 days in the refrigerator in a sealed container. You can gently reheat it in the microwave or in a pot on the stove top to enjoy again.
You can also freeze it for 2-3 months, though freezing can affect the texture of the pasta noodles.
That's it, my friends. I hope you enjoy my recipe for roasted red pepper pasta. I'd love to hear what you think! Feel free to share!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Roasted Red Pepper Soup - For more roasted red pepper flavor!
- Zacusca (Roasted Red Pepper and Eggplant Spread) - this spread truly highlights the sweetness of roasted peppers.
- Muhammara (Roasted Red Pepper and Walnut Dip) - This is so addictive!
Try Some of My Other Pasta Recipes
- Rasta Pasta - Pasta with a Caribbean spin.
- Cajun Shrimp Pasta - Cajun-style cooking is my go-to for big flavor.
- Spaghetti all'Assassina (Killer Spaghetti) - This is super saucy with a nice kick to it.
- Pastalaya - Pasta with a Cajun spin. Yes!
- See all of my Spicy Pasta Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Red Pepper Pasta Recipe
Ingredients
- 2 large red bell peppers about 1 pound - or use 16 ounce jar roasted red peppers
- 3 tablespoons extra virgin olive oil
- 1 shallot chopped - or use a small onion
- 5 cloves garlic minced - or to taste
- 3 tablespoons fresh chopped basil
- 2 teaspoons red wine vinegar
- 1 teaspoon paprika smoked or sweet
- 1/2 teaspoon chili flakes or more to taste - optional, for spicy
- Salt and black pepper to taste
- ¼ cup Grated parmesan or pecorino
- ½-1 cup heavy cream or half and half optional, for creamy roasted red pepper sauce
- 12 ounces pasta noodles I’m using penne noodles
- Garnish. Grated parmesan or pecorino, red pepper flakes, fresh chopped basil or parsley
Instructions
Roast the Red Peppers: (Skip if using jarred roasted red peppers)
- Preheat oven to 450°F (230°C). Slice the red bell peppers in half and set them skin sides up on a baking sheet. Roast for 20 minutes, or until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. The steam makes them easier to peel.
- Peel off the skins, remove the stems and seeds, and roughly chop the peppers.
Make the Roasted Red Pepper Sauce
- Heat the olive oil in a large pan over medium heat. Add the shallot and cook for 5 minutes to soften.
- Add the garlic and cook 30 seconds, or until fragrant.
- Stir in the chopped roasted red peppers, fresh chopped basil, paprika, red wine vinegar, and salt and pepper to taste.
- Reduce heat to low and simmer for 10 minutes to let the flavors develop.
- Carefully transfer the mixture to a blender or food processor and process until smooth. Adjust for salt to taste.
- Return the blended roasted red pepper sauce to the pan and heat to low. Stir in the grated cheese and optional heavy cream (if using). Simmer 5 minutes.
Make the Pasta
- Boil the pasta noodles per the package instructions, about 10 minutes until al dente. Drain, then toss with the simmering pasta sauce.
- Garnish and serve.
Notes
Nutrition Information
Mike says
This is AMAZING!! A unique flavor for a red sauce. I highly encourage you to double to recipe and go with the half and half.
Mike H. says
Thank you for the review, Mike!
Denyse Ferrell says
Excellent! Being a single old lady, I stopped the cooking process before adding the cream and cheese, then divided the "base" out into individual servings to freeze. NowI can just pull out a "cube", warm it up and add the cream and cheese while my pasta is cooking, and everything is great and wonderful! This will become a regular staple now!
Mike Hultquist says
Yes! The PERFECT way to do it, Denyse! I do the exact same thing with sauces. I freeze bases all the time in portions to add to them later for cooking Great minds!
RICHARD HAWKS says
A variation on this is to start with a roux with oil and flour then add the onions to that and pretty much proceed with the same recipe without the heavy cream to give a creamy sauce.
Mike Hultquist says
That's what I do with my Roasted Red Pepper Soup Recipe. Very good: https://www.chilipeppermadness.com/recipes/roasted-red-pepper-soup/