Roasted Red Pepper Pasta is an easy pasta dish that features a creamy sauce made with roasted red peppers, garlic and parmesan cheese.
Who doesn’t love a good pasta sauce? I know we do around here and this one has become a new favorite. Another of our favorite sauces is this 15 Minute Marinara Sauce. Both of these sauces are perfect over pasta, great for dipping, and can be used as a delicious pizza sauce.
How to make Roasted Red Pepper Sauce: (full printable recipe at bottom of page)
- Roasted Red Peppers
- Heavy Cream
- Italian Sesaoning
- Parmesan Cheese
- Chicken Broth
- Salt & Pepper
Foor Processor or Blender
- In a large pot of salted water prepare pasta according to package directions.
- In a food processor or blender combine drained jar red bell peppers, chicken both, heavy cream, Italian seasoning, and garlic. Plus until indigents are creamy and smooth.
- Drain pasta.
- In the large pot pour in the red pepper sauce and simmer over medium heat.
- Add in the pasta and parmesan cheese to the sauce and toss to combine.
- Garnish with more parmesan cheese, parsley or red pepper flakes if desired.
Variations and Substitutions:
- Make this recipe plant vegetarian by swapping the chicken broth for vegetable broth
- Give this sauce a spicy kick by adding a 1/4 teaspoon (or more) red pepper flakes before you combine the ingredients in the food processor.
- Add a cooked protein like shrimp, chicken or sausage to the pasta.
- Add cooked veggies like broccoli, zucchini, or mushoroms to the pasta.
Storing and Reheating:
This sauce can be made in advance and stored in an airtight container for up to three days. Leftover sauce poured over pasta should be stored the same way.
I recommend reheating the sauce on the stovetop as it will allow for even warming and help maintain the texture of the sauce.
If reheating with a microwave reheat in 30 second increments stirring between each increment.
Freezing and Thawing:
Follow the recipe as directed.
Allow the sauce to cool completely then transfer into a freezer safe container or zip top bag.
If you are using a zip top bag remove as much air as possible before sealing it closed.
Roasted Red Pepper Sauce can be frozen up to three months.
Remove sauce from freezer and place into a bowl of lukewarm water until thawed. Transfer into a sauce pan or large skillet and reheat stirring often.
If parts of the sauce have separated during the freezing and thawing process they will reincorporate once reheated.
Another option to prevent cheese from separating or clumping together is to not add the while making the sauce but rather add Parmesan while reheating on the stove.
What to serve with Roasted Red Pepper Sauce:
This pasta is very filling but I do like to serve a vegetable with it. Not that it is necessary since the sauce itself can count as your vegetable in the meal. I usually serve a salad when I make this. This recipe for Homemade Caesar Dressing is easy to put together and really delicious. Sometimes I make something really simple like these Skillet Green Beans.
No matter what you make to go with this sauce you’re going to love it! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
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Roasted Red Pepper Pasta
- 1 lb Rigatoni pasta or Penne
- 1/2 cup Chicken Broth
- 12 oz jar Roasted Red Peppers drained
- 1 cup heavy cream
- 1 teaspoon Italian Seasoning
- 2 cloves garlic
- 1/2 cup parmesan cheese grated plus more for garnish
- Salt and pepper to taste
- Red pepper flakes optional
- Parsley for garnish optional
In a large pot of salted water prepare pasta according to package directions.
In a food processor or blender combine drained jar red bell peppers, chicken both, heavy cream, Italian seasoning, and garlic. Plus until indigents are creamy and smooth.
In the large pot pour in the red pepper sauce and simmer over medium heat.
Add in the pasta and parmesan cheese to the sauce and toss to combine.
Garnish with more parmesan cheese, parsley or red pepper flakes if desired.
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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