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Roasted Red Pepper Pasta

This Roasted Red Pepper Pasta is an easy 30-minute meal with a gourmet flair! The sauce is so flavorful and creamy with the best blend of Italian seasonings, your family will want this recipe on repeat.

A white plate with Roasted Red Pepper Pasta on top with a fork.

Roasted Red Pepper Pasta

This recipe sounds gourmet and looks gourmet, but it’s actually a 30 minute meal. Does it get any better than that?!

It starts off by blending roasted red peppers and chicken broth for a smooth consistency. The sauce is further enhanced by adding heavy cream, a touch of hot sauce (which doesn’t make it spicy), and a perfect blend of seasonings. 

From there we reduce a little bit of white wine which acts as a flavor enhancer. A roux is then prepared and the roasted red pepper mixture is added to it along with a 2-cheese blend of Parmesan and Asiago. Stir in some linguine and you are ready to eat!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine the roasted red peppers and chicken broth using a regular blender or immersion blender. Stir in the heavy cream and seasonings. Set aside.

Add white wine to a skillet over medium heat and reduce for 2 minutes. Add the garlic and cook for 1 minute. Melt in the butter and stir in the tomato paste, then the flour.

A bowl of roasted red pepper sauce next to a skillet with melted butter and tomato paste.

Add the roasted red pepper mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low and let the base cool. Stir in the Parmesan and Asiago cheese.

A tomato based roux next to a skillet of roasted red pepper sauce.

Add cooked linguine and use kitchen tongs to stir to combine. Serve with Garlic Bread with Cheese.

Adding linguine to a skillet of roasted red pepper sauce and stirring to combine.

Pro Tips

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat well.

What to Serve It With

Roasted Red Pepper Pasta on a white plate with a fork in the background.

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Roasted Red Pepper Pasta on a white plate with a fork.

Roasted Red Pepper Pasta

5 from 4 ratings
This Roasted Red Pepper Pasta is an easy 30-minute meal with a gourmet flair! The sauce is so flavorful and creamy with the best blend of Italian seasonings, your family will want this recipe on repeat.

Ingredients

  • 3/4 cup heavy cream
  • 16 oz. roasted red peppers, drained well
  • 1 ¼ cups chicken broth
  • 1 teaspoon hot sauce
  • 1 lb. linguine
  • ¼ cup dry white wine, see notes
  • 3 cloves garlic
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • ½ cup Parmesan cheese, freshly grated
  • ¼ cup Asiago cheese, freshly grated

Seasonings

  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1 pinch red pepper flakes

Instructions

  • Use an immersion blender or regular blender to blend the chicken broth and roasted red peppers.
  • Stir in the heavy cream, hot sauce, and seasonings (mustard powder, onion powder, oregano, basil, salt, red pepper flakes). Transfer to a small pitcher or pourable container and set aside.
  • Begin boiling salted pasta water. Once a boil is reached, cook the pasta until al dente according to package instructions, I recommend setting a timer to avoid overcooking. Drain well once cooked. Meanwhile, prepare the sauce.
  • Add the wine to a large, deep skillet. Set the heat to medium and let the wine reduce by almost half, about 2 minutes. Add the garlic and cook for 1 more minute. Melt the butter, then stir in the tomato paste. Stir continuously for 1 minute. Add the flour and stir to combine for 1-2 more minutes.
  • Add the roasted red pepper mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.
  • Let the base cool slightly, then gradually add the cheese, stirring continuously. Add the drained pasta and use kitchen tongs to combine it into the sauce. Serve!

Notes

Pro Tips:
  • Wine: Pinot Grigio and Chardonnay are my preferred wines for this recipe. The wine can also be skipped if needed. Just melt the butter, add the garlic, cook for 1 minute, then add tomato paste and proceed.
  • Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I used BelGioioso Parmesan and Asiago cheese in this recipe.
  • Other brands used in this recipe: Mezzetta Roasted Red Bell Peppers, Better Than Bouillon, Barilla Linguine. 
  • To make this vegetarian, you can use vegetable broth instead of chicken broth.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat well.

Nutrition

Calories: 508kcal, Carbohydrates: 65g, Protein: 16g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 1698mg, Potassium: 412mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1099IU, Vitamin C: 40mg, Calcium: 235mg, Iron: 2mg

 

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10 comments on “Roasted Red Pepper Pasta”

  1. This was SO DELICIOUS. I didn’t have to add one thing to it. Follow the recipe to a TEE. You won’t regret it!!! 

  2. If I omit the wine, how would that change the instructions? Would I melt the butter first and add the garlic to that? Thanks in advance! 

  3. I stumbled on this recipe online. I am always a fan of roasted red peppers in my cooking so I decided to give it a try. The blend of roasted peppers with the cream and cheeses made a robust, flavorful sauce that was not overpowering so all of my family members could truly enjoy it!!!! My wife bookmarked this recipe for future dinners. It will be a regular part of our menu planning for sure!

    • I’m so happy this was a hit Kevin! Great to hear your wife bookmarked it for the future. I plan on making this one again soon too since the family keeps requesting it. Thanks so much for the great review!😍

  4. This was absolutely delicious! We all loved the creaminess and the flavor was amazing. Nice change of pace from our typical pasta night. I added a little bit more red pepper flakes since we all like a little heat and it came out perfect. Also I used a regular blender since I don’t have an immersion blender but i’m hoping Santa brings me an immersion blender this year 😃

    • I’m so happy to hear that Tara! I agree, this is a nice change of pace. My husband likes it with a little extra heat too. Thanks so much for the great comments and for taking the time to leave a review!❤️

  5. This recipe brings me so much joy!! I used trader joes extra large fusilli pasta with this and I followed the recommendations for 3/4lb of pasta, I had lots of sauce left so next time I will use the whole package.

    Everything about this was so decedent. Perfect weight to the sauce, the flavor was divine and I will definitely make this again!

    • Hi Melanie!! I am so happy to hear that, you made my day! Your feedback is so valuable-I just updated it to 1 pound of pasta because that was the one debate I couldn’t settle on. 🧐 (I love extra sauce but agree that this makes a lot!) Thank you so much for taking the time to leave this review, I really appreciate it!! ❤️

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