Roasted Red Pepper Cream Pasta

Penne pasta tossed in creamy roasted red pepper sauce with pine nuts and fresh basil in a white serving bowl

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.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 938

Ingredients Method Notes

Ingredients

For the Roasted Peppers

450 g red bell peppers about 3 large
15 ml balsamic vinegar balsamico

For the Cream Sauce

180 ml heavy cream
120 g mascarpone cheese
60 g Parmigiano-Reggiano finely grated, plus more for serving
5 g smoked paprika
3 g red pepper flakes

For the Aromatics

120 g shallots thinly sliced
4 cloves garlic 20g, minced
60 g sun-dried tomatoes in oil drained and chopped
8 g fresh thyme leaves

For the Pasta

400 g penne rigate or rigatoni
45 ml extra virgin olive oil divided
200 ml reserved pasta water
12 g kosher salt divided
3 g freshly ground black pepper
15 g fresh basil leaves torn
40 g toasted pine nuts

Method

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.