Shake up pasta night with a new sauce. Try a roasted red pepper pasta! A delicious, creamy, and rich roasted red pepper sauce coats pasta. Top it off with fresh burrata and basil and you have an incredible and new take on a weeknight favorite.
Pasta night happens once (oaky more like 4 times) a week in my house, and as much as it pains me to admit it, every now and them I get kind of tired of spaghetti with meat sauce. This roasted red pepper pasta really saves the day from monotony!
Roasted Red Peppers
Roasted red peppers are such a great way to add a surprising flavor to any dish. Pasta, sandwiches, tacos, you name it! They are smokey and tender and just incredible! And nowadays you can find them jarred in nearly any grocery store. I always keep a jar in the pantry. And my obsession has actually gotten a bit out of control. I buy a huge jar at Costco! One might think that is a lot to get through, but this pasta is a great way to use them up!
If you can’t find any pre-jarred or have some peppers in your fridge to use, you can easily make them yourself! Just take two large red peppers and place them on the grates of a gas grill, directly over the flame, rotating as the skin blackens. No gas stove? Cut the pepper in half and rub the skin with a little oil. Place them on a sheet pan and put them in the oven with the shelf in the highest spot. Turn the broiler on high and cook for 3-4 minutes or until the skin blackens.
Once the peppers are charred, place them in a paper bag to steam for a few minutes. This will make them much easier to peel. Rub with peppers with a dry paper towel to remove the charred skin, and you are all set.
Red Pepper Pasta Sauce
However you source your roasted red peppers, you won’t regret it once you make this incredible sauce. Start with a half cup of diced red onions and 3-4 cloves of garlic. Feel free to leave them whole, they will get blended anyway. Cook the onions and garlic in olive oil until the onions are translucent.
Add in one drained 16 oz jar of roasted red peppers (or two homemade roasted peppers), and one 14.5 oz can of diced tomatoes, also drained. Pour in 1 1/2 cups of heavy cream and bring to a simmer, simmering for 10 minutes. CAREFULLY, pour the mixture into a blender or food processor and blend until smooth. Make sure to keep it vented so the steam does not cause the lid to fly off.
Pour the sauce back into the pan and add 1/3 cup of parmesan cheese, plus salt and pepper to taste. Simmer another 5 minutes. Meanwhile, cook dried pasta in salted boiling water according to package directions or cook fresh pasta for 1-2 minutes. Ladle the sauce over the pasta and toss. Plate it, then top it with fresh torn burrata and a few basil leaves and serve!
Whether it’s meatless monday or you just want a break from the same old spaghetti with meat sauce, this roasted red pepper pasta is the answer! Creamy, rich, slightly smokey, it is sure to be a winner.
Want more pasta ideas?
- Tuscan Shrimp Pasta
- Creamy Chicken Tortellini Soup
- Chicken Parmesan Meatballs
- Chicken Thighs With Lemon Orzo Pasta
Roasted Red Pepper Pasta
Ingredients
- 1 lb fettuccine of pappardelle
- 2 tbsp olive oil
- ½ cup diced white onion
- 3-4 whole garlic cloves
- 16 oz jarred roasted red peppers drained
- 14.5 oz diced tomatoes drained
- 1½ cups heavy cream
- ⅓ cup parmesan
- salt and pepper
- 8 oz burrata
- ¼ cup fresh basil
Instructions
- Cook dried pasta in salted boiling water according to package directions or cook fresh pasta for 1-2 minutes
- Meanwhile, heat oil in a large saucepan over medium heat. Add onions and garlic cloves and saute 3-4 minutes or until onions are translucent.
- Add in peppers, tomatoes, and heavy cream. Bring to a simmer and cook for 10 minutes.
- Carefully pour the cream/pepper mixture into a blender or food processor and blend until smooth.
- Pour the sauce back in the pan and add cheese and salt and pepper to taste. Simmer an additional 5 minutes
- Ladle in pasta and toss to coat. Top with torn burrata and basil leaves and serve.
