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Creamy Spicy Red Pepper Pasta

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A comforting and flavorful pasta dish featuring a silky roasted red pepper cream sauce with a spicy kick, fresh basil, and Parmesan cheese. Perfect for quick and easy weeknight dinners.

Ingredients

Scale
  • 2 large red bell peppers, roasted and peeled (fresh or jarred)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, adjust to taste
  • 1 cup heavy cream (or half-and-half for lighter sauce)
  • 3/4 cup freshly grated Parmesan cheese
  • A handful of fresh basil leaves, roughly chopped
  • 12 ounces pasta (penne, rigatoni, or fettuccine)
  • Salt and black pepper to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Roast the red peppers by placing them on a baking sheet under the broiler or over a gas flame, turning occasionally until the skin is charred and blistered (about 10 minutes). Place in a bowl and cover with plastic wrap for 10 minutes to steam and loosen the skin.
  2. Peel off the blackened skin, remove seeds and stems, then roughly chop the peppers.
  3. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining.
  4. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and 1/2 teaspoon red pepper flakes. Stir for about 1 minute until fragrant, being careful not to burn the garlic.
  5. In a blender or food processor, combine roasted red peppers with 1 cup heavy cream. Blend until smooth and creamy.
  6. Pour the blended red pepper cream mixture into the skillet with garlic and red pepper flakes. Cook on medium-low heat, stirring occasionally, for about 5 minutes until warmed through and slightly thickened.
  7. Stir in 3/4 cup freshly grated Parmesan cheese until melted and silky. Season with salt, freshly cracked black pepper, and a splash (about 1 teaspoon) of lemon juice to brighten flavors.
  8. Add drained pasta directly to the sauce. Toss gently to coat, adding reserved pasta water a tablespoon at a time if sauce feels too thick.
  9. Remove from heat, stir in fresh chopped basil, and mix gently.
  10. Serve immediately, garnished with extra Parmesan and basil leaves if desired.

Notes

If the sauce thickens too much, add more pasta water or cream to maintain a silky texture. Avoid burning garlic to prevent bitterness. Use fresh basil for best flavor. Jarred roasted red peppers can be used as a shortcut but drain well to avoid watery sauce. For vegan version, substitute heavy cream with coconut cream and Parmesan with vegan cheese or nutritional yeast. Reheat leftovers gently on stove with added cream or pasta water; avoid microwaving to prevent sauce separation.

Nutrition

Keywords: creamy pasta, spicy pasta, red pepper pasta, easy weeknight dinner, roasted red peppers, Parmesan pasta, basil pasta, quick pasta recipe

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