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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 people
Calories: 505 kcal
Course: Main Course
Cuisine: Italian , American

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 minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 chicken bouillon cube
  • ½ cup Parmesan Cheese freshly grated
  • ¼ cup Asiago cheese freshly grated
Seasonings
  • 1 teaspoon EACH: mustard powder, onion powder, dried oregano, dried basil
  • ¼ teaspoon salt
  • 1 pinch red pepper flakes

Instructions

Prep Work
    Cup of Yum
  1. Use an immersion blender or regular blender to blend the chicken broth and roasted red peppers.
  2. 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
  1. 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
  1. 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.
  2. Add the butter and tomato paste. Stir continuously for 1 minute. Add the flour and stir to combine for 1-2 more minutes.
  3. 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.
  4. Let the base cool slightly, then gradually add the cheese, stirring continuously.
  5. Add the drained pasta and use kitchen tongs to combine it into the sauce. Serve!

Notes

  • Pro Tips:
  • Storage:
  • 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.
  • 📘 Find this recipe on page 206 of my 2nd cookbook, Let’s Eat!
  • 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 Information

Calories 505kcal (25%) Carbohydrates 65g (22%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 55mg (18%) Sodium 1768mg (74%) Potassium 392mg (11%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1107IU (22%) Vitamin C 37mg (41%) Calcium 210mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 505

% Daily Value*

Calories 505kcal 25%
Carbohydrates 65g 22%
Protein 16g 32%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 55mg 18%
Sodium 1768mg 74%
Potassium 392mg 8%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 1107IU 22%
Vitamin C 37mg 41%
Calcium 210mg 21%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.