Roasted Red Pepper Pantry Pasta (Printer-Friendly)

Creamy, vibrant pasta made with roasted red peppers and pantry staples in 30 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (penne, rigatoni, or spaghetti)

→ Sauce

02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 small yellow onion, chopped
06 - 1/2 teaspoon crushed red pepper flakes (optional)
07 - 1/2 cup vegetable broth or pasta cooking water
08 - 1/4 cup cream cheese or mascarpone
09 - 1/4 cup grated Parmesan cheese, plus more for serving (optional)
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil or parsley, chopped
12 - Extra Parmesan cheese (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - In a large skillet over medium heat, add olive oil. Sauté the onion until translucent, about 4 minutes. Add the garlic and red pepper flakes (if using) and cook for 1 minute.
03 - Add the drained roasted red peppers and cook for 2-3 minutes, stirring occasionally.
04 - Transfer the skillet contents to a blender or use an immersion blender in the pan. Add the vegetable broth, cream cheese, and Parmesan. Blend until smooth and creamy.
05 - Return the blended sauce to the skillet over low heat. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
06 - Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. Heat for 1-2 minutes until everything is hot.
07 - Serve immediately, garnished with fresh basil or parsley and extra Parmesan as desired.

# Expert Advice:

01 -
  • It transforms basic pantry ingredients into something that tastes like it came from a fancy Italian kitchen
  • The sauce comes together in minutes but looks and tastes impressively complex
  • You probably have everything you need already, making it perfect for those I-dont-want-to-shop days
02 -
  • Always reserve at least one cup of pasta cooking water before draining—it's your secret weapon for adjusting sauce consistency
  • If the sauce seems too thick, add the pasta water a splash at a time until it coats the pasta beautifully
  • The sauce continues to thicken as it sits, so err on the slightly thinner side when first blending
03 -
  • If using a regular blender with hot liquids, remove the center cap and cover with a kitchen towel to prevent steam explosions
  • The sauce freezes beautifully for up to three months—make a double batch and save half for later

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