Creamy Roasted Red Pepper Pasta

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5 from 1 review

Roasted red peppers are a delicious alternative to tomatoes in this sauce. They add a sweet and smoky flavor!


  • 14 oz. Cat Lovers Pasta (or any other short shape, like penne, rigatoni, etc.)
  • 1 T. extra virgin olive oil
  • 3 T. butter
  • 3 cloves garlic, chopped or minced
  • ½ onion, diced
  • 1 jar, 14-16 oz. roasted red peppers, chopped (I bought mine at Marshalls or TJMaxx!) , or 4 whole roasted red peppers, peeled, seeded, and chopped. Roast in oven, on grill, or over gas flame.
  • 1 cup chicken broth
  • ¼ cup heavy cream
  • 1 ½ t. kosher salt
  • ½ t. black pepper
  • ½ t. red pepper flakes or Aleppo Pepper
  • ½ cup fresh Parmesan plus more for garnish
  • 2 T. fresh parsley, chopped
  • 4 T. fresh basil, chopped


  1. Add olive oil and 2 T. butter to a large pan over medium heat. Sauté onions and garlic until transparent.
  2. Add roasted red peppers to pan and heat thoroughly.
  3. Place mixture into food processor, or blender and run until pureed.
  4. Add last T. butter back into pan over medium heat, and pour red pepper mixture.
  5. Add salt, pepper, and chicken stock and stir.
  6. Add cream, Parmesan and fresh parsley and combine. Adjust seasonings if necessary.
  7. Add pasta to pan and thoroughly combine.
  8. Served topped with fresh basil and additional Parmesan! Serves 4-6.
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