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Tired of the same pasta recipes? You’ll love my quick and easy roasted red pepper pasta recipe! It’s so creamy and satisfying that you’ll be moving it into your regular dinner rotation!
This simple pasta recipe is a fun way to switch up your weeknight pasta rotation, because the roasted red pepper sauce is lightly creamy, tangy, and filled with a sweet and smoky flavor with minimal effort from you!
I am going to have to quote the pioneer woman here…”GROAN”. Seriously, this roasted red pepper pasta is all too delicious. Roasted red peppers really make this dish. Don’t be put off by roasting your own peppers, it really is worth it and not as complicated as it may sound.
The first time I made this recipe, I used whole wheat rigatoni, and although I couldn’t keep my finger out of the sauce, the whole wheat pasta just didn’t work for me. Don’t get me wrong, I LOVE whole wheat pasta, but some sauces just need something else.
This time we used orecchiette and it was like little pockets of heaven!!!!!!! We really liked it a lot more than the rigatoni. I love how they hold the sauce and are still so light. This recipe really is a must try. Let me know how it goes!
Ingredients for Red Pepper Pasta
- Red Bell Peppers: The star of the sauce—roasted for sweetness and smoky depth, giving the pasta its rich flavor and vibrant color.
- Pine Nuts: Add nuttiness and natural creaminess when blended into the sauce; also give a subtle, buttery flavor.
- Pasta (orecchiette or campanelle): Both shapes hold sauce beautifully—their curves and nooks catch the creamy roasted pepper mixture for maximum flavor in every bite.
- Olive Oil: Adds richness, carries the flavors of garlic and shallot, and helps create a silky sauce.
- Shallot: Sweeter and milder than onions, shallots add gentle depth and balance to the sauce.
- Garlic: Brings savory, aromatic flavor that enhances the peppers and ties the sauce together.
- Salt: Essential for balancing sweetness, enhancing flavor, and seasoning the pasta water.
- Heavy Cream: Makes the sauce super smooth, creamy, and comforting while balancing the roasted pepper’s acidity.
- White Wine or Cooking White Wine: Adds acidity and brightness, cutting through the richness and giving a subtle complexity to the sauce.
- Parmesan Cheese: Brings salty, nutty flavor and helps thicken the sauce while adding that irresistible cheesy finish.
- Basil: Adds freshness and a pop of herbal brightness that balances the creamy, smoky, savory flavors.
How to Make Roasted Red Pepper Pasta
Our family’s Roasted Red Pepper Pasta is an easy weeknight meal for when you’re in a hurry. All you need to do is blend together roasted bell peppers into a creamy sauce to toss with your favorite pasta.
- Roast the Peppers: Roast the peppers over the open flame on the stove top or under the broiler in the oven. Once the peppers are blackened on all sides, place them in a ziploc bag to steam the peppers and then remove the skins and seeds.
- NOTE: We go into great detail on how to roast peppers in our stuffed Italian peppers post so head there for all the details.
- Cook the Pasta: Add water to a large pot, salt it heavily and cook the pasta according to the package instructions.
- Blend and Toast: Add the peppers and the pine nuts to a blender and blend until smooth. Add the rest of the pine nuts to a small skillet and toast over medium-low heat.
- Sauté: Add a little olive oil to a large skillet and heat over medium heat. Add the shallot and sauté until translucent, then add the garlic and cook until fragrant.
- Make the Sauce: Stir in the white wine and then red pepper puree mixture. Season with kosher salt.
- Simmer: Let the sauce simmer on low until the pasta is ready then drain the pasta and add to the sauce. Toss to coat.
- Serve: Top each serving with Parmesan shavings and fresh basil.
Variations
Add protein – Toss in grilled chicken, shrimp, or Italian sausage to make it a heartier meal.
Go vegetarian – Add roasted zucchini, mushrooms, or spinach for extra veggies.
Make it spicy – Stir in red pepper flakes.
Lighten it up – Skip the cream and blend in a little Greek yogurt or cottage cheese for creaminess with extra protein.
Make it cheesy – Add a handful of mozzarella or fontina to the sauce for a melty, luscious finish.
Storing and Reheating
Leftover pasta with roasted red pepper sauce should be stored in an airtight container in the refrigerator. They can be reheated in the microwave or on the stove top.
This recipe will not freeze well because of the cream in the sauce. It will separate and not hold up well after it is frozen.
At the end of the day, this roasted red pepper pasta is everything I love in a weeknight dinner—simple, comforting, and on the table in 30 minutes. The creamy, smoky sauce clings to every bite of pasta, and those fresh pops of basil just make it sing.
It’s one of those recipes you’ll find yourself craving again and again, whether you’re feeding your family around the table or sharing with friends. I can’t wait for you to try it—you’re going to love how easy and delicious it is!