Roasted Red Pepper Cream Pasta
Luxuriously creamy pasta enveloped in a vibrant roasted red pepper sauce that’s smoky, silky, and impossibly rich. Fire-roasted peppers are blended with mascarpone and cream, then tossed with penne and finished with toasted pine nuts and fresh basil. This restaurant-quality pasta comes together in under an hour for a weeknight dinner that feels truly special.
Prep Time :15 min
Cook Time : 35 min
Servings : 4
15 min
35 min
4
Ingredients
For the Roasted Peppers
• 450g red bell peppers (about 3 large)
• 15ml balsamic vinegar (balsamico) — this one on Amazon
For the Cream Sauce
• 180ml heavy cream
• 120g mascarpone cheese
• 60g Parmigiano-Reggiano, finely grated, plus more for serving — this one on Amazon
• 5g smoked paprika
• 3g red pepper flakes
For the Aromatics
• 120g shallots, thinly sliced
• 4 cloves garlic (20g), minced
• 60g sun-dried tomatoes in oil, drained and chopped — this one on Amazon
• 8g fresh thyme leaves
For the Pasta
• 400g penne rigate or rigatoni — this one on Amazon
• 45ml extra virgin olive oil (divided)
• 200ml reserved pasta water
• 12g kosher salt (divided)
• 3g freshly ground black pepper
• 15g fresh basil leaves, torn
• 40g toasted pine nuts
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Roast and Steam the Peppers
Position oven rack 6 inches from broiler and preheat broiler to high. Place 450g whole red peppers on a foil-lined baking sheet and broil for 18-22 minutes, turning every 5 minutes with tongs, until skins are completely blackened and blistered. Transfer peppers to a large bowl, cover tightly with plastic wrap, and let steam for 15 minutes. - Sauté the Aromatics
While peppers steam, bring a large pot of water to boil with 10g salt. Heat 30ml olive oil in a large, deep skillet over medium heat. Add 120g sliced shallots and sauté for 6-7 minutes until deeply golden and softened, stirring frequently. Add 20g minced garlic and cook for 90 seconds until fragrant but not browned. Add 60g sun-dried tomatoes, 5g smoked paprika, 3g red pepper flakes, and 8g thyme leaves; cook for 1 minute more. - Prepare and Blend the Sauce
Once peppers are cool enough to handle, peel away all blackened skin using your fingers. Remove stems and seeds, then tear peppers into large chunks. Add roasted pepper pieces to the skillet with the shallot mixture along with 15ml balsamic vinegar. Cook for 2 minutes, allowing vinegar to reduce slightly. Transfer entire pepper mixture to a blender. Add 180ml heavy cream, 120g mascarpone, and remaining 2g salt. Blend on high speed for 60-90 seconds until completely smooth and velvety, scraping down sides as needed. - Cook the Pasta
Cook 400g pasta in boiling water according to package directions minus 1 minute (typically 10-11 minutes for al dente). Reserve 200ml pasta water before draining. - Combine Pasta and Sauce
Return empty skillet to medium heat and pour in the blended red pepper cream sauce. Warm gently for 2-3 minutes, stirring occasionally. Add drained pasta directly to the sauce along with 120ml reserved pasta water and 60g grated Parmigiano-Reggiano. Toss vigorously for 2-3 minutes, allowing the pasta to finish cooking in the sauce and absorb the cream. Add more pasta water tablespoon by tablespoon if sauce becomes too thick. - Finish and Serve
Remove from heat and drizzle with remaining 15ml olive oil. Add 15g torn basil leaves and 3g black pepper, tossing gently to combine. Taste and adjust salt if needed. Divide pasta among four shallow bowls. Top each serving with 10g toasted pine nuts and additional Parmigiano-Reggiano.
*Notes :
- Don’t rinse the roasted peppers after steaming—the charred bits add incredible smoky depth to the sauce. Simply peel away the blackened skin with your fingers and discard.
- The key to a silky sauce is blending for a full 60-90 seconds. The mixture should be completely smooth with no visible pepper pieces remaining.
- Reserving pasta water is essential for creating the glossy, restaurant-quality coating. Add it gradually while tossing to achieve the perfect consistency—the sauce should coat the pasta without pooling at the bottom of the bowl.
Nutrition Facts
( per serving )
Calories
~938 kcal
Protein
27 g
Fat
53 g
Carbs
88 g
Calories
~938 kcal
Protein
27 g
Fat
53 g
Carbs
88 g
Related Recipes
Related Recipes
New York–Style Bagels
Crackly crust with a dense, chewy interior delivers true bakery texture built for serious toasting and topping.
Thyme Grapefruit Sparkling Cooler
Crisp sparkling cooler with thyme and grapefruit, lightly honeyed, dry, botanical, and confidently grown-up.
Lasagne alla Bolognese
Slow-cooked Bolognese layered with tender pasta, creamy ricotta, and bubbling cheese delivers deep, comforting richness.
You might also like
You might also like
Creamy Salmon Pasta with Lemon & Dill
Tender seared salmon with fettuccine in luxurious lemon-dill cream sauce—ready in 35 minutes.
Spicy Tuna Rice Bowl
Seared sesame-crusted tuna over sushi rice with spicy gochugaru mayo and fresh vegetables.
Honey Roasted Sweet Potatoes
Honey-glazed roasted sweet potatoes with caramelized edges and tender centers—ready in 40 minutes.
Roasted Red Pepper Cream Pasta
Ingredients
Method
- Position oven rack 6 inches from broiler and preheat broiler to high. Place 450g whole red peppers on a foil-lined baking sheet and broil for 18-22 minutes, turning every 5 minutes with tongs, until skins are completely blackened and blistered. Transfer peppers to a large bowl, cover tightly with plastic wrap, and let steam for 15 minutes.
- While peppers steam, bring a large pot of water to boil with 10g salt. Heat 30ml olive oil in a large, deep skillet over medium heat. Add 120g sliced shallots and sauté for 6-7 minutes until deeply golden and softened, stirring frequently. Add 20g minced garlic and cook for 90 seconds until fragrant but not browned. Add 60g sun-dried tomatoes, 5g smoked paprika, 3g red pepper flakes, and 8g thyme leaves; cook for 1 minute more.
- Once peppers are cool enough to handle, peel away all blackened skin using your fingers. Remove stems and seeds, then tear peppers into large chunks. Add roasted pepper pieces to the skillet with the shallot mixture along with 15ml balsamic vinegar. Cook for 2 minutes, allowing vinegar to reduce slightly. Transfer entire pepper mixture to a blender. Add 180ml heavy cream, 120g mascarpone, and remaining 2g salt. Blend on high speed for 60-90 seconds until completely smooth and velvety, scraping down sides as needed.
- Cook 400g pasta in boiling water according to package directions minus 1 minute (typically 10-11 minutes for al dente). Reserve 200ml pasta water before draining.
- Return empty skillet to medium heat and pour in the blended red pepper cream sauce. Warm gently for 2-3 minutes, stirring occasionally. Add drained pasta directly to the sauce along with 120ml reserved pasta water and 60g grated Parmigiano-Reggiano. Toss vigorously for 2-3 minutes, allowing the pasta to finish cooking in the sauce and absorb the cream. Add more pasta water tablespoon by tablespoon if sauce becomes too thick.
- Remove from heat and drizzle with remaining 15ml olive oil. Add 15g torn basil leaves and 3g black pepper, tossing gently to combine. Taste and adjust salt if needed. Divide pasta among four shallow bowls. Top each serving with 10g toasted pine nuts and additional Parmigiano-Reggiano.