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.
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.
Prepare the Pasta
Begin boiling pasta water. Once a boil is reached, generously salt the water and cook the pasta until al dente according to package instructions, set a timer to avoid overcooking. Drain well once cooked. Meanwhile, prepare the sauce.
Make 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.
Add the butter and 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 (from "prep work")in small splashes, stirring continuously. Add the chicken bouillon cube. 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.