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.

Roasted Red Pepper Pasta Recipe

Name: Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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); 1/4 cup Parmesan; basil leaves and/or red pepper flakes

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 add 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