Roasted Red Pepper Pasta | Modernmealmakeover,com (2024)

Roasted Red Pepper Pasta is a quick and easy Italian pasta dinner that comes together in only 25 minutes. This creamy, rich, and comforting sauce is a nice change from the classic marinara spaghetti sauce and will be a repeat on your dinner table.

Italian pasta is one of my family’s favorite go-to family dinner when we are craving comfort food. We especially love this Roasted Red Pepper Pasta sauce because it has a unique sweet and savory taste. This recipe is customizable using and type of pasta and adding in a protein of your choice. Try mixing our red pepper sauce with The Best Homemade Alfredo Sauce for the perfect vodka pasta sauce.

Ingredients for Roasted Red Pepper Pasta

• Roasted Red Peppers
• Butter
• Onion
• Garlic
• Parsley
• Paprika
• Salt and Pepper
• Sugar
• Lemon Juice
• Chili Flakes
• Heavy Cream
• Tomato Sauce
• Parmesan Cheese
• Pasta Noodles

How to make Roasted Red Pepper Sauce

I used jarred roasted red peppers in this recipe because I love how convenient and easy it makes this recipe. You can always roast your own red peppers if you have time. Start by bringing a large pot of water to boil and cook your noodles until they are al dente. Meanwhile, add butter, chopped onions, and minced garlic to a large skillet and cook until onions are soft. Add cooked onions and drained roasted red peppers to a food processor or blender and pulse until it becomes smooth.

Pour red pepper sauce back into the large skillet and keep it at a simmer. Whisk in the heavy cream until fully combined.

Stir in parmesan cheese, paprika, salt, pepper, red pepper flakes, sugar, and lemon juice and continue to simmer, stirring occasionally. Drain pasta noodles and add them to your pasta sauce. Toss until all noodles are coated. Serve immediately with fresh parsley and parmesan cheese for garnish.

How to roast red peppers

If you prefer to roast your own red peppers, here are a few ways to roast them using different methods.

• Oven Roasting: This is my preferred method because you can roast several peppers at once. Preheat oven to 450 degrees and place the oven rack on the top position. Cut peppers in half, remove the stems, and seeds. Lay the peppers on a foil lined baking sheet, cut side down. Roast peppers for 15-20 minutes or until the skins are charred and the peppers have collapsed. Place the peppers in a large bowl and cover with saran wrap for 10 minutes to allow the steam to loosen the skin. Peel and discard the skin.
• Gas Stovetop: turn your gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame. Let it roast for 20-25 minutes or until pepper feels soft when squeezing it with tongs. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes. Add peppers to a large bowl and cover with saran wrap for 10 minutes to allow the steam to loosen the skin. Peel and discard the skin.
• Outdoor Grill: Place peppers on the open grill over a medium flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, until the peppers are charred, soft and collapsing. Add the peppers to a large bowl and cover with saran wrap for 10 minutes allowing the steam to loosen the skin. Peel and discard the skin

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