Such a delicious pasta sauce that's a nice change from the usual tomato-based sauces. It's comforting and creamy, and packed with roasted red pepper flavor.
This sauce comes together so quickly thanks to the jarred roasted red peppers, and is so easy to make.
One thing I really love about blended sauces is that they feel kind of luxurious and upscale, even while the pressure is off on chopping things nicely (because it all gets blended anyway!).
Here, you'll make the sauce, then add the cooked noodles and stir in the parmesan until everything is coated and the cheese is melted. And voila, dinner is served!
Do a big green salad and some crusty bread, or add sausage or chicken!
Start with cooking some onion and garlic and red pepper flakes in butter, then add the red peppers and cook it all together until wilted. There might be some delicious browned bits stuck to the bottom of the pan, which is no big deal because you can pour a couple tablespoons of the chicken broth in and loosen them all.
Then, transfer it all to a food processor or blender, secure the lid, and turn it on. Slowly pour in the remaining chicken broth while the blade is running. I like waiting for this stage to add in any liquid because it helps to prevent hot liquid splattering out of your blender.
Here, you have a vital decision to make which will affect the trajectory of your sauce and thus your entire evening and possibly life. If you like your sauce to have a bit more texture, you can stop as soon as all the chicken broth has been added. If, however, you want it to be silky smooth, keep blending for a few minutes.
I like this sauce as smooth as I can get it, so I find some chores to do while the food processor does the work. (I kid, and do not condone unsupervised food processor usage, but I do let it go for a good while!).
Then, you'll transfer the puree back to the skillet, add in salt and pepper, and heat until simmering. Stir in heavy cream and taste to make sure there's enough salt (but remember, you'll still be adding some parm!).
Stir in the noodles and add the parmesan a handful at a time. Once all the noodles are coated and the cheese is melted, it's ready to eat!
Since this is kind of a fun and different sauce, I think it calls for a fun and different noodle shape! Use whatever is calling your name in the pasta aisle, just make sure it can withstand some post-boiling stirring since you'll be mixing it into the sauce!
More Easy Pasta Sauces:
Creamy Roasted Red Pepper Pasta
- 1 pound pasta
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, chopped
- 4 garlic cloves, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 (16-ounce) jar roasted red bell peppers, drained and roughly chopped
- 1 cup chicken broth
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3/4 cup heavy cream
- 2 ounces parmesan cheese, freshly grated (plus more for serving)
- Cook pasta according to package directions in salted water and drain.Meanwhile, melt 2 tablespoons of the butter in a large skillet with high sides over medium heat. Add the onions and cook 5 minutes, until they begin to soften. Add the garlic and crushed red pepper flakes and cook 1 minute more. Stir in the red peppers and cook 4-5 minutes more, until heated through and peppers soften. Add a few tablespoons of the chicken broth, just to release any browned bits from the bottom of the pan.Transfer contents of the skillet to a food processor or blender. Turn it on and slowly pour in the remaining chicken broth. If you like a very smooth sauce, keep processing for 1-2 minutes. If you prefer a chunkier sauce, you can stop once all the chicken broth has been added.Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Return the pepper puree to the skillet along with the salt and pepper and bring to a simmer. Stir in the cream and adjust seasonings to taste.Reduce heat to low and stir the cooked pasta into the sauce along with the parmesan. Stir well to ensure the cheese melts and coats the noodles evenly. Serve immediately.