Creamy Roasted Red Pepper Pasta

A simple, vibrant pasta made with oven-roasted cherry tomatoes and red peppers blended into a silky, creamy sauce. Ready in about 35–40 minutes and perfect for weeknights or a casual dinner.

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Ingredients

• 1 lb (16 oz) linguine or pasta of your choice
• 20 oz cherry tomatoes (about 1 pint)
• 2 large red bell peppers, seeded and chopped
• 4 Tbsp extra-virgin olive oil, divided
• 1 shallot, diced
• 1 cup heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes, to taste
• Parmesan cheese, for grating (optional)
• Fresh basil leaves, for garnish (optional)

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Instructions

1. Roast the vegetables
   Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment. Toss the whole cherry tomatoes and chopped red bell peppers with 1–2 Tbsp olive oil, a pinch of salt, and a grind of black pepper. Spread in a single layer and roast 20–25 minutes, until the skins are blistered and the peppers are tender.
2. Cook the pasta
   Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.
3. Cook the shallot
   In a deep skillet or large sauté pan, heat the remaining 2 Tbsp olive oil over medium heat. Add the diced shallot and cook 3–5 minutes until softened and translucent.
4. Make the sauce
   Transfer the roasted tomatoes, roasted peppers, and cooked shallot to a food processor or blender and pulse until you reach your desired texture — lightly chunky or smooth. (If you prefer a very smooth sauce, blend longer.) Pour the blended mixture back into the skillet.
5. Finish the sauce
   Stir in the 1 cup heavy cream and bring the sauce to a gentle simmer. Taste and season with salt, black pepper, and red pepper flakes. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Combine and serve
   Add the drained linguine to the skillet and toss until the pasta is well coated. If needed, add more reserved pasta water a tablespoon at a time to reach the desired consistency. Remove from heat, plate the pasta, and top with grated Parmesan and fresh basil leaves if using.

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Why You’ll Love This Recipe

• Bright, roasted tomato and red pepper flavors balanced with creamy richness.
• Quick to prepare—great for busy weeknights but special enough for guests.
• Flexible: works with nearly any pasta shape and adapts to what’s in your fridge.
• Produces a restaurant-style sauce with minimal hands-on time.

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Tips

• Roast until the skins blister — that concentrated flavor makes the sauce pop.
• Reserve pasta water: its starch helps the sauce cling to the pasta and smooths texture.
• For a lighter version, substitute half-and-half or whole milk + a small tablespoon of flour (whisked) for the heavy cream — but reduce simmer time to avoid separation.
• If you like a smoky note, roast peppers over an open flame first or use jarred roasted red peppers (rinse well) and reduce oven time for tomatoes.
• For a very silky sauce, use an immersion blender in the skillet or strain through a fine mesh for ultra-smooth texture.

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Variations and Substitutions

• Vegan: Replace heavy cream with full-fat coconut milk or cashew cream; use nutritional yeast instead of Parmesan.
• Add protein: Stir in cooked grilled chicken, sautéed shrimp, or browned Italian sausage.
• Greens: Toss in baby spinach or arugula just before serving to wilt them slightly.
• Cheesy twist: Mix in a few tablespoons of cream cheese or mascarpone for extra richness.
• Spice level: Increase red pepper flakes or add a splash of hot sauce to taste.

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FAQs

Can I make the sauce ahead?
Yes — blend the roasted vegetables and refrigerate the sauce (without cream) for up to 2 days. Add cream and warm through before tossing with pasta.

How do I prevent the sauce from splitting?
Simmer gently and avoid high heat once the cream is added. If it begins to separate, stir in a tablespoon of the reserved pasta water to help re-emulsify.

What pasta shapes work best?
Linguine, fettuccine, penne, rigatoni, or any shape that holds sauce — choose your favorite.

Can I use jarred roasted red peppers?
Yes — drain and rinse them first. You may want to roast the cherry tomatoes alone for deeper tomato flavor.

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Serving and Suggestions

• Serve with a crisp green salad and crusty bread for a complete meal.
• Finish with a drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt for depth.
• Pair with a chilled white wine, light red, or sparkling water with lemon.
• Leftovers reheat well on the stove over low heat; add a splash of water or milk to loosen the sauce.