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–+ servings
Roasted Red Pepper Pasta in a skillet with Kitchen tongs.
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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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 people
Calories: 505kcal
Author: Stephanie

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

  • 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.
  • 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!
Storage:
  • 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

Calories: 505kcal | Carbohydrates: 65g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 1768mg | Potassium: 392mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1107IU | Vitamin C: 37mg | Calcium: 210mg | Iron: 2mg