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Cheesy Roasted Red Pepper Pasta: The Ultimate Comfort Food Recipe

Cheesy roasted red pepper pasta: just the name alone conjures up images of creamy, vibrant, and utterly comforting deliciousness, doesn’t it? I’m thrilled to share this recipe with you because it’s one of those dishes that’s both incredibly easy to make and guaranteed to impress. Forget complicated sauces and hours spent slaving over the stove; this recipe delivers maximum flavor with minimal effort.

While pasta itself boasts a rich history dating back centuries, the combination of roasted red peppers and cheese in a sauce is a more modern innovation, likely born from the desire to elevate simple pasta dishes with readily available ingredients. The sweetness of roasted red peppers perfectly complements the savory richness of cheese, creating a harmonious blend of flavors that’s simply irresistible.

People adore this cheesy roasted red pepper pasta for several reasons. First, the taste is phenomenal – the smoky sweetness of the peppers, the creamy, cheesy sauce, and the perfectly cooked pasta create a symphony of textures and flavors in every bite. Second, it’s incredibly versatile. You can easily customize it with your favorite vegetables, proteins, or herbs. Finally, and perhaps most importantly, it’s quick and easy to prepare, making it the perfect weeknight meal. So, are you ready to dive into this culinary adventure? Let’s get cooking!

Cheesy roasted red pepper pasta this Recipe

Ingredients:

  • 1 pound pasta (penne, rigatoni, or your favorite shape)
  • 2 large red bell peppers
  • 4 cloves garlic, minced
  • 1/4 cup olive oil, plus more for drizzling
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving
  • 1/4 cup fresh basil leaves, chopped
  • Salt and freshly ground black pepper to taste
  • 4 ounces cream cheese, softened
  • 1/2 cup reserved pasta water

Roasting the Red Peppers:

Okay, let’s get started! The first thing we need to do is roast those beautiful red bell peppers. Roasting them brings out their sweetness and gives them a wonderful smoky flavor that’s just perfect for this pasta.

  1. Preheat your oven to 450°F (232°C). This high heat is what we need to get that nice char on the peppers.
  2. Prepare the peppers. Wash the red bell peppers thoroughly and dry them. You can roast them whole, but I find it easier to cut them in half lengthwise and remove the stems and seeds. This also helps them cook a bit faster.
  3. Roast the peppers. Place the pepper halves, cut-side down, on a baking sheet lined with parchment paper or aluminum foil. Drizzle them lightly with olive oil. This will help them blister and char nicely.
  4. Roast for 20-30 minutes. Roast the peppers until their skins are blackened and blistered. Keep a close eye on them – you want them charred, but not completely burnt to a crisp!
  5. Steam the peppers. Once the peppers are roasted, carefully transfer them to a bowl and cover the bowl tightly with plastic wrap. This creates steam, which will help loosen the skins and make them easier to peel. Let them steam for about 15-20 minutes.
  6. Peel the peppers. After steaming, remove the plastic wrap (be careful of the steam!). The skins should now peel off easily. If some bits are stubborn, you can use a paring knife to gently scrape them off.

Making the Roasted Red Pepper Sauce:

Now that our peppers are roasted and peeled, we can move on to making the star of the show: the roasted red pepper sauce! This sauce is creamy, cheesy, and packed with flavor. You’re going to love it!

  1. Chop the roasted peppers. Roughly chop the peeled roasted red peppers. Don’t worry about making them perfectly uniform – a little bit of texture is nice.
  2. Sauté the garlic. In a large skillet or pot, heat 1/4 cup of olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1-2 minutes, or until the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter.
  3. Add the roasted peppers. Add the chopped roasted red peppers to the skillet and cook for another 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
  4. Blend the sauce. This is where the magic happens! You have a couple of options here. You can use an immersion blender to blend the sauce directly in the pot until it’s smooth. Alternatively, you can carefully transfer the mixture to a regular blender or food processor and blend until smooth. If using a regular blender, be sure to vent the lid to allow steam to escape and prevent explosions!
  5. Return the sauce to the skillet. Pour the blended sauce back into the skillet or pot.
  6. Add the cream cheese. Stir in the softened cream cheese until it’s completely melted and incorporated into the sauce. This will make the sauce extra creamy and rich.
  7. Add the heavy cream. Pour in the heavy cream and stir to combine. Bring the sauce to a simmer and let it cook for a few minutes, allowing it to thicken slightly.
  8. Add the cheese. Stir in the grated Parmesan cheese and Pecorino Romano cheese until they are melted and the sauce is smooth and cheesy.
  9. Season to taste. Season the sauce with salt and freshly ground black pepper to taste. Remember that the cheeses are already salty, so start with a small amount of salt and add more as needed.

Cooking the Pasta:

While the sauce is simmering, let’s get the pasta cooking. It’s important to cook the pasta al dente, which means “to the tooth” in Italian. This means that the pasta should be firm and slightly chewy, not mushy.

  1. Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions, or until al dente.
  2. Reserve pasta water. Before draining the pasta, reserve about 1/2 cup of the pasta water. This starchy water is liquid gold! We’ll use it to help the sauce cling to the pasta and create a creamy emulsion.
  3. Drain the pasta. Drain the pasta in a colander.

Bringing it All Together:

Now for the best part: putting everything together! This is where all your hard work pays off.

  1. Add the pasta to the sauce. Add the drained pasta to the skillet with the roasted red pepper sauce. Toss to coat the pasta evenly with the sauce.
  2. Add pasta water. If the sauce is too thick, add a little bit of the reserved pasta water at a time, tossing until the sauce reaches your desired consistency. The pasta water will help create a creamy, emulsified sauce that clings beautifully to the pasta.
  3. Stir in basil. Stir in the chopped fresh basil. The basil adds a bright, fresh flavor that complements the richness of the sauce.
  4. Serve immediately. Serve the cheesy roasted red pepper pasta immediately. Garnish with extra grated Parmesan cheese, Pecorino Romano cheese, and a drizzle of olive oil, if desired.

Enjoy your delicious homemade Cheesy Roasted Red Pepper Pasta! I hope you love it as much as I do!

Cheesy roasted red pepper pasta

Conclusion:

This cheesy roasted red pepper pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The creamy, smoky sweetness of the roasted red peppers, combined with the sharp tang of the cheese and the satisfying bite of perfectly cooked pasta, creates a symphony of textures and tastes that will leave you craving more. I truly believe this recipe is a must-try for anyone looking to elevate their pasta game. It’s simple enough for a beginner cook, yet sophisticated enough to impress even the most discerning palate.

Think of it: the vibrant color, the enticing aroma filling your kitchen, and the sheer joy of twirling a forkful of this deliciousness. It’s comfort food at its finest, but with a touch of elegance that makes it perfect for a casual dinner party or a cozy night in.

But the best part? This recipe is incredibly versatile! Feel free to experiment with different cheeses. A sharp provolone would add a delightful kick, or a creamy goat cheese would create a tangy and luxurious sauce. For a spicier version, add a pinch of red pepper flakes to the sauce or roast the red peppers with a jalapeño. If you’re looking to add some protein, grilled chicken, shrimp, or Italian sausage would be fantastic additions.

Serving Suggestions:

* Serve it hot, garnished with fresh basil and a sprinkle of Parmesan cheese.
* Pair it with a simple green salad and crusty bread for a complete and satisfying meal.
* For a vegetarian option, add roasted vegetables like zucchini, eggplant, or mushrooms.
* Leftovers (if there are any!) are delicious cold or reheated.

I’ve personally made this cheesy roasted red pepper pasta countless times, and it’s always a hit. It’s become a staple in my kitchen, and I have a feeling it will become one in yours too. The beauty of this recipe lies in its adaptability. Don’t be afraid to make it your own! Add your favorite herbs, spices, or vegetables to create a dish that perfectly suits your taste.

I’m so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe you’ll love it as much as I do. Once you’ve given it a whirl, I’d absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavor? What did you serve it with?

Please, don’t hesitate to share your photos and comments in the comments section below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. I’m eager to see your culinary creations and hear your thoughts on this cheesy roasted red pepper pasta. Happy cooking! Let me know what you think! I am sure you will love it.


Cheesy Roasted Red Pepper Pasta: The Ultimate Comfort Food Recipe

Creamy, cheesy Roasted Red Pepper Pasta is a comforting, flavorful dish that's surprisingly easy to make. Roasted red peppers are blended into a smooth sauce with garlic, cream cheese, heavy cream, Parmesan, and Pecorino Romano cheeses. Tossed with pasta and fresh basil, it's a crowd-pleaser!

Prep Time25 minutes
Cook Time45 minutes
Total Time70 minutes
Category: Dinner
Yield: 6 servings
Save This Recipe

Ingredients

  • 1 pound pasta (penne, rigatoni, or your favorite shape)
  • 2 large red bell peppers
  • 4 cloves garlic, minced
  • 1/4 cup olive oil, plus more for drizzling
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving
  • 1/4 cup fresh basil leaves, chopped
  • Salt and freshly ground black pepper to taste
  • 4 ounces cream cheese, softened
  • 1/2 cup reserved pasta water

Instructions

  1. Roast the Red Peppers: Preheat oven to 450°F (232°C). Wash and dry red bell peppers. Cut in half lengthwise, remove stems and seeds. Place cut-side down on a baking sheet lined with parchment paper or aluminum foil. Drizzle lightly with olive oil. Roast for 20-30 minutes, or until skins are blackened and blistered.
  2. Steam the Peppers: Transfer roasted peppers to a bowl and cover tightly with plastic wrap. Let steam for 15-20 minutes.
  3. Peel the Peppers: Remove plastic wrap (careful of steam!). Peel off the skins. Use a paring knife for stubborn bits. Roughly chop the peeled peppers.
  4. Sauté the Garlic: In a large skillet or pot, heat 1/4 cup of olive oil over medium heat. Add minced garlic and red pepper flakes and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
  5. Add the Roasted Peppers: Add the chopped roasted red peppers to the skillet and cook for another 5-7 minutes, stirring occasionally.
  6. Blend the Sauce: Use an immersion blender to blend the sauce directly in the pot until it’s smooth. Alternatively, you can carefully transfer the mixture to a regular blender or food processor and blend until smooth. If using a regular blender, be sure to vent the lid to allow steam to escape and prevent explosions!
  7. Return the Sauce to the Skillet: Pour the blended sauce back into the skillet or pot.
  8. Add the Cream Cheese: Stir in the softened cream cheese until completely melted and incorporated into the sauce.
  9. Add the Heavy Cream: Pour in the heavy cream and stir to combine. Bring the sauce to a simmer and let it cook for a few minutes, allowing it to thicken slightly.
  10. Add the Cheese: Stir in the grated Parmesan cheese and Pecorino Romano cheese until they are melted and the sauce is smooth and cheesy.
  11. Season to Taste: Season the sauce with salt and freshly ground black pepper to taste. Remember that the cheeses are already salty, so start with a small amount of salt and add more as needed.
  12. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions, or until al dente.
  13. Reserve Pasta Water: Before draining the pasta, reserve about 1/2 cup of the pasta water.
  14. Drain the Pasta: Drain the pasta in a colander.
  15. Add the Pasta to the Sauce: Add the drained pasta to the skillet with the roasted red pepper sauce. Toss to coat the pasta evenly with the sauce.
  16. Add Pasta Water: If the sauce is too thick, add a little bit of the reserved pasta water at a time, tossing until the sauce reaches your desired consistency.
  17. Stir in Basil: Stir in the chopped fresh basil.
  18. Serve Immediately: Serve the cheesy roasted red pepper pasta immediately. Garnish with extra grated Parmesan cheese, Pecorino Romano cheese, and a drizzle of olive oil, if desired.

Notes

  • Roasting the red peppers brings out their sweetness and smoky flavor. Don’t skip this step!
  • Be careful not to burn the garlic when sautéing, as it will become bitter.
  • Reserving pasta water is crucial for creating a creamy, emulsified sauce that clings to the pasta.
  • Adjust the amount of red pepper flakes to your desired level of spiciness.
  • If you don’t have Pecorino Romano cheese, you can substitute with more Parmesan cheese.

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