Creamy Roasted Red Pepper Pasta Sauce

The versatile roasted red pepper  sauce can be served over any pasta shape of choice, gnocchi or even cauliflower gnocchi, making it the perfect dish to add to your weeknight dinner rotation. I’ve been making big batches of pasta sauces like this one to freeze and easily reheat for quick weeknight dinners. I love this pasta sauce because you can dress it up or dress it down. Serve this pasta dish on its own or top with grilled chicken, shrimp or some pieces of burrata to take the dish to the next level. Sometimes you just need some comfort food. 

Creamy Roasted Red Pepper Pasta Sauce

Key Ingredients in This Recipe 

• Roasted red peppers – A jar of roasted red peppers becomes the base flavor of this simple pasta sauce. Fire-roasted red bell pepper adds a bit of smokiness and sweet flavor to this recipe. I buy jarred fire-roasted bell peppers because it cuts down on prep time though you could make them yourself. 
• Shallots – Shallots have a mild, slightly sweet flavor. If needed, swap in yellow or red onion in this recipe. Use ½ medium onion in place of the shallots in this recipe.  
• Heavy cream – I add heavy cream, the thick part of the milk that rises to the top due to its high fat content to create a rich and creamy pasta sauce.

Instructions for Roasted Red Pepper Pasta Sauce

Step 1: Sauté shallots.

Heat a medium saucepan over medium heat, add the oil and heat through. Add the shallots and sauté until tender, about 4 minutes. 

Step 2: Simmer sauce.

Add the roasted red pepper, diced tomatoes, red pepper flakes and chicken stock. Bring to a simmer over medium low heat, until the sauce slightly thickens, about 15 minutes.

Step 3: Blend sauce.

Let cool slightly and add to a blender and pulse until smooth. 

Step 4: Add cream.

Return to the pot and whisk in the cream. Season to taste with salt and black pepper and keep warm until ready to use.

Step 5: Cook pasta.

Bring a large pot of salted water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid, then drain the noodles and return them to the pot over medium-low heat. 

Step 6: Assemble and serve.

Toss the pasta in the sauce, adding some of the reserved pasta cooking water as you toss. Add to bowls and serve topped with burrata (optional) and basil (optional). 

Tips and Tricks for This Recipe

• To use fresh bell pepper in this recipe, char 2 red bell peppers over a gas flame then set in a brown bag for about 10 minutes and peel away the skin. Remove the stem and seeds and discard then use as you would the jarred peppers.
• For a dairy-free option substitute coconut cream instead of heavy cream. 
• While I like to top this roasted red pepper pasta with pieces of burrata it’s also great with freshly grated Parmesan. 

Other Pasta Recipes to Try

If you enjoy this recipe, I recommend checking out these:

• Nduja Pasta Recipe
• Creamy Pesto Pasta
• Creamy Gochujang Noodles

Creamy Roasted Red Pepper Pasta Sauce

Print Pin

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium shallot, thinly sliced
• 1 (12-ounce) jar roasted red peppers
• 1 cup canned diced tomatoes
• ½ teaspoon red pepper flakes
• 1 cup vegetable stock
• ¼ cup heavy cream
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• ½ pound pasta of choice, I used spaghetti
• Burrata, for serving (optional)
• Julienned fresh basil leaves, (optional)

Instructions:

• Heat a medium saucepan over medium heat, add the oil and heat through. Add the shallots and sauté until tender, about 4 minutes.
• Add the roasted red pepper, diced tomatoes, red pepper flakes and chicken stock. Bring to a simmer over medium low heat, until the sauce slightly thickens, about 15 minutes.
• Let cool slightly and add to a blender and pulse until smooth.
• Return to the pot and whisk in the cream. Season to taste with salt and black pepper and keep warm until ready to use.
• Bring a large pot of salted water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid, then drain the noodles and return them to the pot over medium-low heat.
• Toss the pasta in the sauce, adding some of the reserved pasta cooking water as you toss. Add to bowls and serve topped with burrata (optional) and basil (optional).

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