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Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 8 1x


Want an easy dinner with a comfort food vibe? This roasted red pepper pasta delivers a creamy, vibrant sauce that clings to tender pasta. Savor the sweet, smoky flavors in every bite!



For the roasted red pepper sauce (makes 2 cups)

  • 16-ounce jar roasted red peppers, liquid drained
  • ¼ cup roasted unsalted almonds
  • 3 tablespoons olive oil
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 2 tablespoons heavy cream
  • 1/2 cup grated Parmesan cheese

For the pasta

  • 8 to 16 ounces short or long pasta (we used rigatoni)
  • Kosher salt and black pepper
  • Finely chopped Italian parsley, to garnish


  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
  2. Place the garlic in the blender and blend until finely chopped. Add the remaining ingredients and blend. Taste and adjust salt as necessary. The sauce stores refrigerated for up to 1 week.
  3. If making 8 ounces pasta (4 modest servings), mix in 1 cup roasted red pepper sauce and 1/4 teaspoon kosher salt to the drained pasta. If making 16 ounces pasta (8 modest servings), mix in 2 cups sauce and about 1/2 teaspoon kosher salt to the drained pasta.
  4. Serve immediately, garnished with additional grated Parmesan cheese and chopped Italian parsley. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Roasted red pepper pasta