Roasted Pepper Pasta
This rich and flavorful Red Pepper Pasta features a homemade creamy, roasted red pepper sauce that perfectly coats tender rigatoni.
Servings 6
Ingredients
- 12 ounces rigatoni pasta
- 16 ounces Roasted Red Peppers
- ⅔ cup heavy cream
- ⅓ cup vegetable broth
- ¼ cup parmesan cheese, freshly grated
- 1 large shallot, chopped
- 3 cloves garlic
- 3 tablespoons tomato paste
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- ¼-1/2 teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
Instructions
- Heat a large pot of water and bring to boil. Once boiling, add some salt and the rigatoni, then boil until al dente. It should take about 8-10 minutes or so. Then using a ladle, remove and reserve about a cup of the pasta water. This will be used to help thin out the sauce later.
- In the bowl of a food processor, pour in the vegetable broth, tomato paste and the drained roasted red peppers. Pulse until smooth, then set aside.
- Heat a large skillet to medium and add in the olive oil. Add in the shallot into the skillet, along with ¼ teaspoon salt, then sauté until tender.
- Add in the garlic and continue sautéing for another 20 seconds, making sure not to brown it.
- Pour in the pureed roasted pepper mixture, heavy cream, basil, red pepper flakes and remaining ½ teaspoon salt. Simmer on medium low for a few minutes, stirring often.
- Stir in the drained rigatoni and gradually add in the pasta water, just until the sauce reaches your desired level of thickness, then serve with the grated parmesan cheese and more fresh basil.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Roasted Pepper Pasta
Amount per Serving
Calories
209
% Daily Value*
Fat
13
g
20
%
Saturated Fat
9
g
56
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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