Pasta with Roasted Red Pepper Sauce

I can’t really say that I love red peppers.

But I do like them in some dishes and I’m pretty much in love with the roasted red pepper and lobster soup at Cafe Zupas.  Are there any other lovers of that soup out there?

Here’s another question:  Are you a liker, lover, hater, or neutral on the whole roasted red pepper thing going on right now?

I haven’t really gotten on the roasted red pepper bandwagon but I’ve seen lots of different roasted red pepper pasta sauces floating around pinterest for the last couple of years (all pretty similar but with a few little variations) and I finally decided to try my hand at combining a few ideas into my own creation – you know, just to see what all this craze was all about.  I thought I would like it but I wasn’t sure how well.  It was so good!  What I mean is, it was super delicious!  It was actually the topic of conversation at least three different times that evening after dinner, and we were already looking forward to the leftovers!

So give this sauce a try and see if it becomes one of your favorites ways of eating pasta, too.

Pasta with Roasted Red Pepper Sauce

Total Time: 30 minutes

Yield: 8 servings


  • 2 tablespoons butter (or olive oil)
  • 1 medium onion, diced
  • 3-4 cloves minced garlic
  • 24 ounces roasted red peppers, undrained
  • 1 cup chicken or vegetable stock
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons Old Bay Seasoning (a little less or a little more depending on your taste for this seasoning)
  • 1 cup heavy whipping cream
  • 1 cup (plus more for serving) finely shredded Romano cheese (or parmesan)
  • 1 pound Rotini pasta


    Cook the pasta first.
  1. Cook pasta to al dente, according to package directions. Drain. Set aside.
  2. While the pasta cooks:
  3. In a large skillet, melt the butter over medium low heat.
  4. Add the onion and cook until tender, about 5-7 minutes.
  5. Add the garlic and cook until it's fragrant, about 1 minute.
  6. Remove from the heat and put the onion & garlic into a blender or food processor.
  7. Add the roasted red peppers, chicken or vegetable stock, basil, salt, pepper, basil, and Old Bay Seasoning. Puree until smooth.
  8. Return the sauce to the pan and stir in the heavy whipping cream. Heat the sauce up over low heat.
  9. At this point taste the sauce and then add more salt, pepper, or Old Bay Seasoning if you want more.
  10. Add the 1 cup of Romano cheese and stir until it's melted.
  11. Combine the sauce with the noodles and stir gently to combine.
  12. Serve with additional shredded Romano cheese.


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