If you are looking for a vibrant and luscious dish that bursts with flavor and comfort, this Roasted Red Pepper Pasta with Creamy Tomato and Herb Sauce Recipe is an absolute game-changer. It brilliantly combines the smoky sweetness of roasted red peppers with the rich creaminess of a tomato-based sauce, all tossed with perfectly tender linguine. The interplay of fresh herbs and subtle heat from red pepper flakes creates a harmonious depth that will have you savoring every delicious bite. Whether it’s a weeknight dinner or a special occasion, this pasta is guaranteed to impress and satisfy.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the key to unlocking the full potential of this dish. Each component plays an important role, bringing a balance of creaminess, savory depth, and a hint of spice that colors the sauce beautifully.
- 3/4 cup heavy cream: Adds indulgent richness and smooth texture to the sauce.
- 16 oz. roasted red peppers (drained well): Provides smoky sweetness and vibrant color, essential for the base flavor.
- 1 ¼ cups chicken broth: Enhances umami and gives the sauce a well-rounded body without heaviness.
- 1 teaspoon hot sauce: Brings a subtle kick that wakes up the palate without overpowering.
- 1 lb. linguine: Perfect pasta choice which holds the sauce beautifully.
- ¼ cup dry white wine: Adds acidity and complexity while helping to deglaze and build layers in the sauce.
- 3 cloves garlic (minced): An aromatic must-have that infuses warm depth and flavor.
- 2 tablespoons butter: Brings silkiness and richness to the sauce base.
- 2 tablespoons flour: Used for thickening, creating a luscious consistency.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and imparts a beautiful reddish hue.
- 1 chicken bouillon cube: Boosts savory notes and amplifies the sauce’s richness.
- ½ cup Parmesan cheese (freshly grated): Sharp, nutty flavor that enhances the creaminess and overall depth.
- ¼ cup Asiago cheese (freshly grated): Adds a slightly tangier and creamy cheese punch.
- 1 teaspoon each: mustard powder, onion powder, dried oregano, dried basil: A wonderful herbal blend that layers aromatic and savory flavors.
- ¼ teaspoon salt: Balances and elevates every ingredient.
- 1 pinch red pepper flakes: Offers just enough heat to excite the senses.
How to Make Roasted Red Pepper Pasta with Creamy Tomato and Herb Sauce Recipe
Step 1: Prep the Roasted Red Pepper Mixture
The magic starts by blending the chicken broth and roasted red peppers into a smooth, luscious base. Using an immersion blender or regular blender, puree until silky. Then stir in the heavy cream, hot sauce, and all the wonderful herbs and spices—mustard powder, onion powder, oregano, basil, salt, and red pepper flakes. Transfer this vibrant mixture to a small pitcher or container to keep it ready for the sauce.
Step 2: Cook the Pasta
Bring a large pot of water to a rolling boil, then salt it generously—you want perfectly seasoned pasta that’s going to hold the sauce beautifully. Cook the linguine until just al dente according to the package instructions, paying close attention to timing. Once drained, set the pasta aside while you create that dreamy sauce.
Step 3: Reduce Wine and Sauté Garlic
In a large, deep skillet, pour in the white wine and set the heat to medium. Allow the wine to reduce by almost half, which should take about two minutes—this step concentrates the flavor wonderfully. Then add the minced garlic and cook for a minute more until fragrant and softened, filling your kitchen with an irresistible aroma.
Step 4: Build the Sauce Base
Next, add butter and tomato paste to the skillet. Stir continuously for one minute so everything melts together smoothly without browning. Sprinkle in the flour and whisk well, cooking for another one to two minutes until the mixture thickens gently. This forms the velvety foundation your sauce needs.
Step 5: Incorporate the Roasted Red Pepper Mixture
Begin adding your prepared roasted red pepper blend in small splashes, stirring constantly to combine without lumps. Crumble in the chicken bouillon cube and bring the sauce to a gentle boil before lowering the heat. This step builds a rich, flavorful sauce with layers of savory depth.
Step 6: Add the Cheeses and Combine with Pasta
Allow the sauce to cool just slightly, then gradually add the freshly grated Parmesan and Asiago cheeses, stirring constantly until silky and beautifully melted. Finally, toss in the drained linguine and use kitchen tongs to coat every strand evenly. Serve immediately for the best experience.
How to Serve Roasted Red Pepper Pasta with Creamy Tomato and Herb Sauce Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a fresh, herbal brightness paired perfectly with the creamy sauce. You can also grate extra Parmesan over the top for an irresistible finishing touch that adds both visual appeal and rich flavor.
Side Dishes
Complement this pasta with a crisp, refreshing green salad tossed in vinaigrette to balance the richness. Garlicky roasted vegetables or crusty artisan bread to soak up the sauce make fantastic sides that round out the meal beautifully.
Creative Ways to Present
Serve the pasta in shallow bowls with a drizzle of extra virgin olive oil and a few roasted pepper strips scattered on top for a dramatic presentation. For a touch of elegance, add a small spoonful of ricotta or a dusting of smoked paprika to elevate the dish and wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors from the sauce will continue to meld and deepen over time, so reheating gently will bring back the lusciousness perfectly.
Freezing
You can freeze the sauce (without pasta) in a sealed container for up to two months. When ready to use, thaw overnight in the fridge and reheat slowly on the stovetop, adding a splash of broth or cream if it has thickened too much.
Reheating
Reheat the pasta gently over low heat on the stove or in the microwave in short bursts, stirring frequently. Add a little cream or broth to loosen the sauce if it feels too thick or dry after refrigeration, ensuring it tastes fresh and creamy like when first made.
FAQs
Can I use jarred roasted red peppers for this recipe?
Absolutely! Just be sure to drain them well to avoid excess liquid diluting the sauce, and you’re all set for a deliciously rich base.
Is it okay to substitute heavy cream with a lighter alternative?
You can try half-and-half or whole milk, but keep in mind the sauce might not be as rich and creamy. For best results, heavy cream is recommended.
Can I make this recipe vegetarian?
Simply replace the chicken broth and bouillon cube with vegetable versions to keep the full flavor while making it vegetarian-friendly.
What type of pasta works best in this dish?
Linguine is ideal because it holds the sauce well, but other flat noodles like fettuccine or pappardelle work beautifully too.
How spicy is the sauce? Can I adjust the heat?
The recipe has just a gentle kick thanks to the red pepper flakes and hot sauce, but you can easily dial up or down the spice by adjusting those ingredients to taste.
Final Thoughts
There’s something truly special about this Roasted Red Pepper Pasta with Creamy Tomato and Herb Sauce Recipe that feels both comforting and exciting at the same time. It’s a dish that invites you to savor every bite and share it with loved ones. I promise once you try it, it will become one of your go-to favorites for easy, impressive meals. So, grab your ingredients, and start cooking—you’re in for a delightful treat that’s bursting with flavor and warmth.
Print
Roasted Red Pepper Pasta with Creamy Tomato and Herb Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful roasted red pepper pasta dish that combines the sweetness of roasted peppers with a rich, cheesy sauce. Perfect for a quick and satisfying weeknight meal, this recipe features a luscious blend of Parmesan and Asiago cheeses, with a subtle kick from hot sauce and red pepper flakes.
Ingredients
For the Sauce Base
- 3/4 cup heavy cream
- 16 oz. roasted red peppers (drained well)
- 1 ¼ cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon salt
- 1 pinch red pepper flakes
- 1 tablespoon tomato paste
- 1 chicken bouillon cube
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ cup dry white wine
- 3 cloves garlic (minced)
For the Pasta
- 1 lb. linguine
Cheeses
- ½ cup Parmesan cheese (freshly grated)
- ¼ cup Asiago cheese (freshly grated)
Instructions
- Prep Work: Drain the roasted red peppers well. Blend the chicken broth and roasted red peppers using an immersion or regular blender until smooth.
- Season the Pepper Mixture: Stir in the heavy cream, hot sauce, mustard powder, onion powder, dried oregano, dried basil, salt, and red pepper flakes to the blended pepper and broth mixture. Transfer to a small pitcher or pourable container and set aside.
- Cook the Pasta: Bring a large pot of water to a boil. Generously salt the boiling water, then add the linguine. Cook the pasta until al dente according to package instructions. Drain well and set aside.
- Reduce the Wine: In a large, deep skillet over medium heat, add the dry white wine. Let it reduce by almost half, which should take about 2 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Add the butter and tomato paste to the skillet. Stir continuously for 1 minute until combined well. Then sprinkle in the flour and continue stirring for 1-2 minutes to cook out the raw flavor.
- Add Roasted Red Pepper Mixture: Slowly add the blended roasted red pepper mixture in small splashes to the roux, stirring continuously to prevent lumps. Add the chicken bouillon cube and bring the sauce to a gentle boil. Then reduce the heat to low to simmer gently.
- Add Cheese: Let the sauce cool slightly, then gradually stir in the Parmesan and Asiago cheeses until melted and smooth.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the sauce. Use kitchen tongs to toss and fully coat the pasta with the creamy roasted red pepper sauce.
- Serve: Serve the roasted red pepper pasta warm, optionally garnished with extra grated cheese or fresh herbs.
Notes
- White wine adds depth to the sauce but can be omitted or substituted with an equal amount of chicken broth if preferred.
- Ensure the roasted red peppers are well drained to avoid watering down the sauce.
- Creamy sauces like this pair well with fresh garlic bread or a simple green salad.
- This pasta recipe serves 6 people and can be doubled if needed.
