Go Back
–+ servings
A high-quality food photograph of spaghetti pasta with a vibrant red tomato sauce on a matte white ceramic plate. The pasta is garnished with fresh green parsley leaves and topped with grated white Parmesan cheese. In the upper portion of the image, two slices of artisanal baguette with golden-brown crust and visible flour dusting are placed on a white marble surface. The marble surface has subtle gray veining patterns. Fresh green parsley sprigs are scattered around the plate. The lighting is soft and natural, creating subtle shadows and highlighting the glossy texture of the pasta sauce. The composition is shot from directly above, with the plate positioned slightly off-center on the marble surface. The overall color palette consists of warm browns from the bread, bright reds from the tomato sauce, fresh greens from the parsley, and crisp whites from the plate and cheese.

Roasted Red Pepper Pasta

This creamy roasted red pepper pasta is a comforting and flavorful dish, combining smoky roasted peppers with a rich and velvety sauce. Ready in under 30 minutes, it's the perfect weeknight dinner!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 servings

Equipment

  • Large pot For cooking pasta
  • Large Skillet For making sauce
  • Immersion Blender For blending sauce

Ingredients
  

  • 12 ounces penne pasta or your preferred pasta
  • 1 cup roasted red peppers jarred or freshly roasted
  • ½ cup heavy cream
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes optional for added heat
  • ¼ cup Parmesan cheese freshly grated
  • 1 tablespoon olive oil
  • 1 teaspoon salt to taste
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Cook the pasta according to package instructions. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, making sure not to burn it.
  • Add the roasted red peppers to the skillet and sauté for another 2-3 minutes. Stir in the heavy cream and simmer until the sauce is smooth.
  • Blend the sauce using an immersion blender until smooth. If it’s too thick, add some pasta water to achieve the desired consistency.
  • Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Stir in freshly grated Parmesan and salt to taste.
  • Serve the pasta in bowls, topped with fresh parsley and a sprinkle of red pepper flakes if desired.

Notes

  • Feel free to add grilled chicken or shrimp for added protein.
  • To make it spicier, add extra red pepper flakes or a dash of cayenne pepper.
  • For a dairy-free version, substitute heavy cream with coconut milk and use vegan Parmesan.
Keyword creamy pasta, roasted red pepper pasta, smoky pasta
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!