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
Scale
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.
