Roasted Pepper and Garlic Pasta
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 4
  • 12 ounces, weight Pasta Of Your Choice
  • 4 Tablespoons Butter
  • ½ whole Large Onion, Finely Diced
  • 3 cloves Garlic, Minced
  • 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
  • 1 cup Vegetable Or Chicken Broth (optional)
  • ½ teaspoon Salt, More To Taste
  • Freshly Ground Black Pepper
  • ½ cup Heavy Cream (substitute with milk )
  • ½ cup Parmesan Shavings (for garnish)
  • Chopped Fresh Basil (substitute cilantro if you like)
  1. Select your choice of pasta, i have picked rigatoni
  2. Put the pasta in bowling water and salt to the water too
  3. Cook pasta in salted water according to package directions.
  4. Melt 2 tablespoons butter in a large skillet over medium-high heat.
  5. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften.
  6. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
  7. once the onions and peppers become become soft
  8. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
  9. Heat the other 2 tablespoon butter back to the skillet over medium heat.
  10. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated
  11. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
  12. Drain the pasta and add it to the skillet.
  13. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
  14. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Recipe by Khatta Meetha at