Roasted Red Pepper Pasta Recipe

This dish is a crowd-pleasing option perfect for busy weeknights or special occasions. With its creamy sauce, vibrant red peppers, and customizable options, this pasta recipe is sure to become a household favorite. It’s easy to prepare, deliciously versatile, and offers a restaurant-quality meal right at home.

Ingredients

For the Sauce:

• 3/4 cup heavy cream
• 16 oz. roasted red peppers, well-drained
• 1 ¼ cups chicken broth
• 1 teaspoon hot sauce
• 1 tablespoon tomato paste
• 1 chicken bouillon cube
• ½ cup Parmesan cheese, freshly grated
• ¼ cup Asiago cheese, freshly grated

For the Seasonings:

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

Additional Ingredients:

• 1 lb. linguine
• ¼ cup dry white wine (see notes)
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons flour

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Instructions

Step 1: Prep the Sauce Base

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

Step 2: Cook the Pasta

1. Bring a large pot of water to a rolling boil. Generously salt the water, then add the linguine. Cook until al dente according to package instructions. Set a timer to avoid overcooking.
2. Drain the pasta well and set aside while preparing the sauce.

Step 3: Make the Sauce

1. Heat a large, deep skillet over medium heat. Add the white wine and let it reduce by half, about 2 minutes.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the butter and tomato paste, stirring continuously for 1 minute. Sprinkle in the flour and stir for an additional 1-2 minutes to create a roux.
4. Gradually add the blended red pepper mixture, stirring constantly to combine. Add the chicken bouillon cube and bring the sauce to a gentle boil, then reduce the heat to low.
5. Allow the sauce to cool slightly. Gradually add the Parmesan and Asiago cheese, stirring until melted and smooth.

Step 4: Combine Pasta and Sauce

1. Add the cooked and drained linguine to the skillet. Use kitchen tongs to gently toss the pasta with the sauce until fully coated.
2. Serve immediately, garnished with extra Parmesan cheese if desired.

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Why You’ll Love This Recipe

• Quick and Easy: Perfect for weeknight dinners, this recipe comes together in just 30 minutes.
• Rich and Creamy: The combination of roasted red peppers and cheeses creates a velvety, flavorful sauce.
• Customizable: Adaptable to various tastes and dietary preferences.

Tips

• Draining Peppers: Ensure roasted red peppers are well-drained to prevent a watery sauce.
• Perfect Pasta: Set a timer while cooking the pasta to ensure it remains al dente.
• Cheese: Use freshly grated cheese for the smoothest and richest sauce.

Variations and Substitutions

• Protein Addition: Add grilled chicken, shrimp, or crispy bacon for a heartier meal.
• Vegetarian Option: Replace chicken broth with vegetable broth and omit the chicken bouillon cube.
• Gluten-Free: Use gluten-free pasta and a gluten-free flour substitute.

FAQs

Can I make this ahead of time?
Yes, prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove and toss with freshly cooked pasta.

What can I substitute for white wine?
You can use chicken broth with a splash of lemon juice as a non-alcoholic alternative.

Can I use other types of pasta?
Absolutely! Penne, fettuccine, or spaghetti work just as well.

Serving

• Pair with a fresh side salad and garlic bread for a complete meal.
• Top with fresh basil or parsley for added color and flavor.

Suggestions

• For a spicy kick, add extra red pepper flakes or a dash of cayenne pepper.
• Serve with a side of roasted vegetables like zucchini or asparagus for added nutrients.