Roasted Red Pepper Pasta 🌶️🧄🧈🍝 Smoky, Creamy, and Packed With Sweet Pepper Flavor and Garlic Butter Depth

This is pasta that stands out without trying too hard — silky roasted red peppers blended with garlic, butter, and Parmesan into a velvety sauce that hugs every bite.

It’s a little smoky, a little sweet, and endlessly versatile. Perfect as-is or upgraded with shrimp, chicken, or sausage.

Ingredients (Serves 2–3)

For the pasta

• 8 oz fettuccine, rigatoni, or penne
• Salted water for boiling
• ¼ cup reserved pasta water

For the sauce

• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 (12 oz) jar roasted red peppers, drained
• ¼ cup heavy cream or half-and-half
• ½ cup grated Parmesan
• Salt and black pepper to taste
• Optional: pinch of smoked paprika or red pepper flakes

To finish

• Fresh basil or parsley
• Extra Parmesan
• Drizzle of olive oil or chili oil

Instructions

Step 1: Cook the pasta
Boil pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.

Step 2: Sauté the garlic
In a skillet over medium heat, melt butter with olive oil. Add garlic and cook 1–2 minutes until fragrant, not browned. Add red pepper flakes or paprika if using.

Step 3: Make the sauce
Transfer sautéed garlic and roasted red peppers to a blender or food processor. Blend until smooth. Return to skillet over medium-low heat.

Step 4: Finish the sauce
Stir in cream and Parmesan. Simmer gently for 2–3 minutes. Season with salt and pepper. Add reserved pasta water as needed to loosen the sauce.

Step 5: Combine and serve
Add pasta to the sauce and toss until evenly coated and glossy. Serve hot with herbs and more Parmesan.

Flavor Variations

• Add sautéed spinach or kale at the end
• Stir in cooked shrimp, chicken, or Italian sausage
• Use goat cheese or ricotta instead of cream for a tangier version
• Add a splash of white wine before blending for brightness
• Top with toasted pine nuts or breadcrumbs for texture

Pro Tips

• Drain peppers well before blending to avoid a watery sauce
• Use jarred or homemade roasted red peppers — both work
• Blend the sauce thoroughly for the smoothest texture
• Don’t overheat once the cream is added — low simmer only
• Stir pasta and sauce together while still hot for best emulsification

Final Thoughts

Roasted Red Pepper Pasta is smoky, sweet, and silky — a bold but balanced sauce that feels indulgent but stays light on the palate. It’s a brilliant change of pace from tomato or Alfredo, and it plays well with endless add-ins.

Blend it. Swirl it. Let the peppers shine. 🌶️🧄🧈🍝

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