Roasted Red Pepper Pasta

Looking for a quick and easy pasta recipe that’s packed with flavor? This creamy Roasted Red Pepper Pasta combines the sweetness of roasted peppers, a rich and velvety sauce, and perfectly cooked linguine for a restaurant-quality dish you can make at home. Perfect for busy weeknights or a special dinner, this recipe is loaded with ingredients like Parmesan cheese, garlic, and white wine to deliver an irresistible taste. Try this ultimate comfort food today!

Ingredients

Sauce Base:

• 3/4 cup heavy cream
• 16 oz. roasted red peppers, drained well
• 1 ¼ cups chicken broth
• 1 teaspoon hot sauce
• 1 chicken bouillon cube

Pasta:

• 1 lb. linguine

Wine & Aromatics:

• ¼ cup dry white wine (see notes)
• 3 cloves garlic, minced

Thickener & Flavor Enhancers:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon tomato paste

Cheese:

• ½ cup Parmesan cheese, freshly grated
• ¼ cup Asiago cheese, freshly grated

Seasonings:

• 1 teaspoon each: mustard powder, onion powder, dried oregano, dried basil
• ¼ teaspoon salt
• Pinch of red pepper flakes

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Instructions

Prep Work:

1. Blend the chicken broth and roasted red peppers using an immersion or regular blender until smooth.
2. Mix in the heavy cream, hot sauce, and seasonings (mustard powder, onion powder, oregano, basil, salt, and red pepper flakes). Pour into a small pitcher or pourable container and set aside.

Cook the Pasta:

1. Bring a large pot of water to a boil. Once boiling, generously salt the water.
2. Add the linguine and cook until al dente, following the package instructions. Drain well and set aside.

Make the Sauce:

1. Heat a large, deep skillet over medium heat. Pour in the wine and let it reduce by about half, approximately 2 minutes.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Stir in the butter and tomato paste, cooking for 1 minute while stirring continuously.
4. Sprinkle in the flour, mixing well, and cook for an additional 1-2 minutes.
5. Slowly add the roasted red pepper mixture in small splashes, stirring constantly. Drop in the chicken bouillon cube and bring the mixture to a gentle boil.
6. Reduce the heat to low and allow the sauce base to cool slightly. Gradually stir in the Parmesan and Asiago cheeses until fully melted and smooth.

Combine:

1. Add the cooked pasta to the skillet, tossing with kitchen tongs until well coated in the sauce.
2. Serve immediately and enjoy!

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Why You’ll Love This Recipe

• Rich & Creamy: A luscious combination of heavy cream and cheeses creates a velvety sauce.
• Flavorful & Unique: Roasted red peppers and a touch of hot sauce give this pasta a robust and slightly tangy flavor.
• Restaurant-Quality at Home: Impress family and friends with this gourmet pasta dish made with simple ingredients.

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Tips

• Drain Roasted Peppers Well: To avoid a watery sauce, ensure the roasted red peppers are thoroughly drained before blending.
• Cheese Matters: Use freshly grated Parmesan and Asiago for the best texture and flavor.
• Don’t Skip the Wine: The wine adds depth to the sauce, but feel free to substitute with chicken broth if needed.
• Avoid Overcooking Pasta: Set a timer for perfect al dente pasta.

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Variations and Substitutions

• Protein Additions: Add grilled chicken, shrimp, or sausage for extra protein.
• Vegetarian Version: Substitute vegetable broth for chicken broth and omit the chicken bouillon cube.
• Spicier Option: Increase the hot sauce or add more red pepper flakes.
• Gluten-Free: Use gluten-free linguine and a gluten-free flour substitute.

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FAQs

Can I make this ahead of time?
Yes, you can prepare the sauce a day ahead. Reheat gently over low heat, adding a splash of cream or broth if needed.

What can I use instead of Asiago cheese?
Pecorino Romano or additional Parmesan are great substitutes.

Can I freeze the sauce?
While cream-based sauces don’t always freeze well, this one can be frozen for up to a month. Stir thoroughly after reheating.

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Serving and Suggestions

• Pair with a crisp green salad and garlic bread for a complete meal.
• Garnish with fresh basil or parsley for a burst of color and flavor.
• Serve with a glass of your favorite dry white wine to complement the dish.