Creamy Roasted Red Pepper Pasta
Our roasted red pepper pasta has angel hair noodles in a creamy, tomato-free sauce made with fresh bell peppers, onion, garlic, and Parmesan. The peppers give the sauce its bright orange-red color, and red pepper flakes add a little heat.
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My first attempt at this pasta was a complete flop. The sauce separated and got grainy. So, the recipe had to be rebuilt from the ground up, and this version turned into what I had been trying to make in the first place: a smooth red pepper sauce that coats the pasta beautifully without being heavy.
I use fresh red bell peppers, onion, garlic, heavy cream, some starchy pasta water, and a few other simple ingredients. There are no hard to find ingredients whatsoever.
The recipe takes about 1 hour 25 minutes from start to finish. The peppers roast for 45 minutes, and the sauce needs time to simmer and thicken, so this one takes longer than a quick stovetop pasta like my creamy rotel pasta recipe.
Things to Know Before You Start
✓ Ready in about 1 hour 25 minutes
✓ Makes 6 servings
✓ Uses fresh red bell peppers
✓ Tomato-free pasta sauce
✓ Requires a large blender
✓ Refrigerate leftovers for up to 4 days
My Best Roasted Red Pepper Pasta Tips
- Make sure to use a blender that can handle hot foods without causing damage. A food processor may also be used.
- The sauce looks thin immediately after blending because it contains a full cup of pasta water and 1 ½ cups of heavy cream. The sauce should reduce and thicken enough on the stovetop to coat the noodles instead of collecting in the bottom of the pot. You can always reduce the pasta water a bit if needed.
- Use freshly grated Parmesan as written in the recipe. It’s going to melt the best and help thicken the sauce.
How to Make Roasted Red Pepper Pasta
- Roast the peppers, onion, and garlic. Place the pepper halves cut side up in the oiled baking dish with the onion and whole garlic cloves. Add the remaining oil, red pepper flakes, and salt. Roast for 25 minutes, flip the peppers, and stir the onion and garlic. Roast for another 20 minutes.
- Cook the noodles according to the package directions and reserve one cup of pasta water before draining. Carefully transfer the hot roasted vegetables to a large blender rated for hot foods. Add the reserved pasta water and blend until smooth. Pour in the heavy cream and pulse a couple of times to combine.
- Pour the blended sauce into the pot used to cook the pasta. Bring it to a gentle simmer low-medium heat, then add the Parmesan. Cook for at least 20 minutes, stirring often, until the sauce reduces slightly and begins to thicken.
- Return the drained angel hair to the pot and toss until the noodles are evenly coated. Serve with additional Parmesan, chopped parsley, and a slice of cheesy garlic bread or Italian bread if desired.
Ingredients
- 2 tablespoons olive oil
- 2 red bell peppers, halved with the membranes and seeds removed
- 1 large white onion, roughly chopped
- 3 garlic cloves, peeled and left whole
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 16 ounces angel hair pasta
- 1 cup reserved pasta water
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
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Instructions
- Preheat the oven to 375°F. Drizzle 1 tablespoon of olive oil into the bottom of an 8×8-inch or 9×13-inch baking dish.1 tablespoons olive oil
- Place the pepper halves cut side up in the dish then add the onion and garlic. Drizzle the remaining olive oil over the vegetables, then sprinkle with the red pepper flakes and salt.2 red bell peppers1 large white onion3 garlic cloves1 teaspoon crushed red pepper flakes½ teaspoon salt1 tablespoons olive oil
- Bake for 25 minutes then flip the peppers and stir the onion and garlic. Bake for another 20 minutes, until the peppers are soft, wrinkled, and browned.
- Meanwhile, cook the pasta according to the package directions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.16 ounces angel hair pasta1 cup reserved pasta water
- Carefully transfer the hot roasted vegetables to a large blender rated for hot foods. Add the reserved pasta water and blend until smooth.
- Pour in the heavy cream and pulse a couple of times to combine. Make sure not to over blend; otherwise, the heavy cream starts to thicken and separate.1 ½ cups heavy cream
- Pour the sauce into the pot used to cook the pasta. Bring the sauce to a gentle simmer over low-medium heat. Don't let it boil or bubble. Boiling causes separate and a gritty sauce. Add the Parmesan and cook for at least 20 minutes, stirring often, until the sauce reduces slightly and begins to thicken.1 cup freshly grated Parmesan cheese
- Add the cooked pasta and toss until evenly coated. Serve with additional Parmesan and chopped parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat over low heat on the stovetop, stirring occasionally, until warmed through.
- You can use any type of pasta that you like. Angel hair is what we had handy.