Indulge in the creamy and flavorful Roasted Red Pepper Pasta! Perfect for a cozy dinner at home or a dinner party crowd-pleaser.
It costs about $10.85 to make this recipe. The recipe makes four servings and costs approximately $2.71 per serving.
Table of Contents
Roasted Red Pepper Pasta
It is time to change up your pasta routine with this Roasted Red Pepper Pasta recipe. It makes plain marina sauce seem dull, and you may never want it again after tasting this!
The sauce is hearty, creamy, and rich. Combining the soft charred peppers with the sauteed garlic and onions creates a flavorful sauce that will make you feel like you are eating in an Italian restaurant.
My Americanized take on this Italian dish gives you a gourmet feel in under an hour.
Whether you’re cooking for a special dinner or just craving comfort food, Roasted Red Pepper Pasta will surely hit the spot. So give it a try and experience the irresistible taste for yourself!
Ingredients and Estimated Cost
Per Serving Cost: $2.71
Recipe Cost: $10.85
- 4 large red bell peppers – $4.96
- ¼ cup minced garlic – $0.23
- 3 Tablespoons unsalted butter – $0.42
- 5 Tablespoons olive oil – $0.11
- ½ large yellow onion – $0.39
- ½ cup heavy cream – $0.77
- 1 cup chicken broth – $0.33
- 1 cup shredded Parmesan – $1.48
- 16 ounce box Fettuccine – $1.84
- 2 Tablespoons shredded Parmesan – $0.20
- 2 Tablespoons fresh chopped parsley – $0.12
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in April 2023.
How To Make Roasted Red Pepper Pasta
***For complete recipe instructions, see the recipe card below.
- First, set your oven to the broil setting.
- Next, remove the seeds and membranes from the red peppers and slice them into smaller strips.
- Place the strips of bell pepper on a baking sheet and drizzle two tablespoons of olive oil over the peppers.
- Place the baking sheet in the oven and broil for ten to fifteen minutes.
- Let the peppers cool for ten minutes before removing the blackened skins.
- Next, heat three tablespoons of olive oil over medium heat in a large saucepan and add the diced onions to saute for about five minutes.
- Add in the minced garlic to saute until golden brown.
- Then, put the onions, garlic, and roasted red peppers into a food processor to pulse until you get an orange-colored puree.
- Cook the pasta in salted water to al dente and set it aside.
- Next, melt three tablespoons of butter over medium heat before stirring in the red pepper puree.
- Stir in the heavy cream and chicken broth, followed by the parmesan.
- Whisk together until the cheese is melted and mixed in.
- Add salt and pepper to taste.
- Finally, stir the cooked pasta and sauce together and sprinkle with parmesan and parsley before serving.
- You can add grilled chicken, shrimp, or spinach to the pasta.
- Feel free to use different types of pasta, such as penne or linguine.
- If you want a super creamy pasta sauce, then add an additional ½ cup of heavy cream and 1 cup of Parmesan.
Storage and Serving Tips
SERVE: Serve with additional shredded Parmesan and chopped fresh parsley. You can keep the pasta out for no more than an hour before it needs to be covered and refrigerated.
STORE: This pasta can be kept in an airtight container for three days. When heating it up, I recommend heating it up on the stove and adding about a quarter cup of milk, while stirring until warmed through.
REHEATING PASTA FROM THE FRIDGE: When heating it up, I recommend heating it up on the stove and adding about a quarter cup of milk, while stirring until warmed through.
FREEZE: Creamy pasta dishes can be frozen, but the texture may change after thawing. The sauce may separate or become grainy, but it can still be tasty. To freeze creamy pasta, portion it into freezer-safe containers, leaving some space for expansion. Let it cool completely, cover tightly, and label with the date.
REHEATING FROZEN PASTA: When reheating, add a little milk or cream to the sauce and stir frequently over low heat.
If the peppers you are working with are bitter, it can result in a bitter-tasting sauce. Buying fresh peppers for the sauce will help avoid this issue.
My recipe calls for the following ingredients to make up this sauce: red bell peppers, garlic, unsalted butter, olive oil, yellow onion, heavy cream, chicken broth, Parmesan, salt, and pepper.
Red pepper sauce is not the same thing as hot sauce. Hot Sauce is made with chili peppers and is hot in flavor. At the same time, red pepper sauce is made with red bell peppers and is not spicy or hot.
More Main Dishes
- Tri-Color Pasta Salad with Italian Dressing
- Tomato Basil Pasta – 15 Min Recipe
- Sausage and Peppers Pasta
- Citrus Cream Pasta
- Classic Shrimp Scampi Pasta
- One Pot Cajun Pasta
- Sheet Pan Chicken and Vegetables
- Baked Tomatoes Parmesan with Basil-Zucchini Pasta
- Stuffed Shells Without Ricotta
- Lobster Alfredo
- Cheesy Baked Spaghetti
Roasted Red Pepper Pasta
- baking sheet
- measuring cups and spoons
- liquid measuring cup
- large saucepan
- food processor
- large pot
- mixing spoon
- chef's knife
- cutting board
- 4 large red bell peppers
- ¼ cup minced garlic
- 3 Tablespoons unsalted butter
- 5 Tablespoons olive oil divided
- ½ large yellow onion diced
- ½ cup heavy cream
- 1 cup chicken broth
- 1 cup shredded Parmesan
- Salt and pepper to taste
- 16 oz fettuccine cooked as per package instructions
- 2 Tablespoons shredded Parmesan
- 2 Tablespoons fresh chopped parsley
- Move the oven rack to the second highest setting.
- Set your oven to BROIL.
PREP BELL PEPPERS:
- Remove seeds and membranes from the red peppers then slice them into smaller strips.
- Place strips of bell pepper on a rimmed baking sheet and lightly drizzle with 2 Tablespoons of olive oil.
- Broil for 10-15 minutes (or until pepper skins are blackened).
- Remove peppers from the oven and allow to cool for 10 minutes.
- After 10 minutes, gently remove the blackened skins. You’ll be left with beautiful roasted red peppers.
- In a large saucepan, heat 3 tablespoons of olive oil on medium heat then add the diced onions and sauté until translucent and fragrant, about 5 minutes.
- After your onions are translucent and fragrant, add the minced garlic and sauté until golden brown and fragrant.
- Place onions and garlic in a food processor along with the roasted red peppers.
- Pulse until you get a nice orange colored purée.
- Cook the pasta in salted pasta water to al dente then set aside.
- In the same saucepan you used for the onions and garlic, melt the 3 tablespoons of butter on medium heat.
- Once melted, add the red pepper purée and stir to combine.
- Pour in heavy cream and chicken broth.
- Stir until fully combined then add in the Parmesan.
- Whisk until cheese is melted and incorporated.
- Add salt and pepper to taste.
- Add the cooked fettuccine to the sauce and stir until pasta is coated in the sauce.
- Transfer to a serving dish and sprinkle with Parmesan and fresh parsley. Enjoy!
- The skins of the peppers should easily come off while using your fingers, but you can also put the peppers in a plastic bag and rub the peppers until the skins fall off.