Roasted Red Pepper Pasta

My children love pasta in most any shape or form.  While it is easy to open a jar of sauce to pour on top of cooked pasta, this homemade version takes very little time to make and tastes SO much better!  On this particular night I served it meatless, however it would be great with chicken, beef, or spicy sausage.

All the spices can be totally altered to your taste.  We like a little kick of heat, so I added a little extra red pepper flakes.  If you don’t, leave them out.  While you can use canned Parmesan cheese, I can’t tell you how much better fresh is.  I didn’t know that until the last year or so.  I went from the can to the little cartons of shredded, and now shred my own.  Each step is better than the one before.  Now, I’ll never go back.  Freshly shredded is amazing!

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  • 1 pound pasta (I like something like penne or rigatoni)
  • 2 tablespoons butter
  • 1/2 whole large onion, finely diced
  • 3 cloves garlic, minced
  • 1 jar (15.5 Ounces) roasted red peppers, drained and roughly chopped
  • 1 can  (15.5 oz) canned tomatoes (I used petite chopped tomatoes)
  • 1 cup chicken broth
  • 1 teaspoon salt or more to taste
  • Pinch red pepper flakes
  • Pinch oregano
  • Pinch basil
  • Pinch parsley
  • Pinch black pepper
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese

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Melt butter in a large skillet over medium-high heat.

Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften.

Add the chopped red peppers & canned tomatoes.

Transfer the contents of the skillet to a food processor.

Add canned tomatoes and red peppers.

Puree the pepper mixture until totally blended, (there will still be some texture to the peppers.)

Pour the pepper puree back into the skillet.

Add the broth, seasonings and stir until heated.

Splash in the cream and stir to combine.

Taste and adjust seasonings if you need to.

Cook pasta according to package directions.  Drain.

Serve pasta topped with sauce, Parmesan, and a sprinkling of parsley on top.