Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!
Roasted Red Pepper Pasta
My Favorite Restaurant Pasta.
In the privacy of my own mind, I refer to this as “Bad Mood Pasta” as in these noodles always fix my bad mood. I don’t know what to make for dinner, things feel hard / sad / stressful, I’m just not feeling the day – I give myself the gift of this creamy, savory pasta.
It’s just like the red pepper pasta from Estelle in St. Paul – except made at home in 20 minutes. Restaurant level, but make it SOS.
It starts with little tangles of buttery caramelized shallots (a moment of appreciation for the deliciousness of shallots, please). Those get folded into a lusciously creamy red pepper sauce, and then everything coats a whole bunch of bouncy noodles. It’s so good.
I love this with shrimp (pull a bag out of the freezer, thaw, season, and sauté). Also love this with the simple green salad or air fryer broccoli.
Also, if I’m making this for dinner guests, which has become somewhat of a habit lately, I SUPER recommend this with the house favorite garlic bread. It’s a smashing hit every time.
My favorite noodles for this are this fun pennoni, which is like a jumbo penne! I get compliments on these noodles from friends and family on the regular – they fold over just right and the angles are so pleasant. But rigatoni or penne is also very perfect!
Hope you love these noodles!
Watch How To Make This Red Pepper Pasta
Roasted Red Pepper Pasta
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!
Ingredients
Units
Scale
Roasted Red Pepper Pasta:
- 1/2 cup roasted red peppers (jarred, drained – 3-5 pieces)
- 3/4 cup water
- 1/2 teaspoon Better than Bouillon chicken or vegetable broth base
- 2 tablespoons butter
- 1 large shallot, sliced thinly on a mandoline
- 3/4 cup heavy cream
- 8 ounces pasta – my favorite is pennoni
- 1/2 cup reserved pasta water (optional, as needed)
Toppings:
- 1/4 cup Parmesan
- basil leaves and/or red pepper flakes
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Instructions
- Red Pepper Puree: Blend the red peppers, water, and broth base until smooth.
- Saute the Shallots: Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.
- Cook Pasta: During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
- Combine Sauce: Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then ad the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.
- Add Pasta: Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.
- Yum. Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.
Notes
If you don’t have Better than Bouillon, that’s okay – just use chicken or vegetable broth instead of water, or season the red pepper puree from Step 1 with a bit of salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: red pepper pasta, red pepper sauce, pasta recipe
Frequently Asked Questions About This Recipe
Can I make this dairy-free?
Yep! You could use your favorite dairy-free heavy cream and skip the cheese, or make this recipe that uses cashews to make things luscious and creamy.
What protein can I add to this?
I’ve been really loving this with shrimp! But adding Italian sausage to the sauce would be excellent as well. I could also see seared chicken being delicious on the side!
What vegetables can I add to this?
Adding some spinach to the pasta in the pan until it wilts works great, or add a side of broccoli (air-fried if you want!).
Can I use chicken broth instead of Better than Bouillon?
Yes! Just replace the 3/4 cup of water with broth instead.
More Chewy Pasta Goodness
May 6, 2025
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Amazing! Can’t wait to try it! It looks so easy and delicious!
Thank you for this wonderful recipe Lindsay. Always enjoy your creation. Just curious if you have any ideas on how to create this without cream/cheese since my DH is lactose intolerant. It’s very hard to find a healthy recipes that doesn’t involve cream/cheese. But we love your recipes, so I just wonder if you have any recommendation. Have a blessed day!
I had a similar thought and think I’ll try blending a few cashews along with the broth and red peppers. If that texture is good, it could be a simple way to achieve the dairy free cream element.
This looks amazing. If I’m just cooking for myself could I thicken the sauce without the pasta in it and refrigerate or freeze a portion for later use, or is it best served immediately?
I’ve been making a variation on this for a while and it’s a huge hit with my family too! Instead of using the whole red peppers, I like to use a roasted red pepper spread with eggplant and garlic from Trader Joe’s. It gives the sauce a beautifully smooth texture while amping up the flavor. It’s a pantry staple for me now!
could you substitute fresh red peppers?