Description
This Roasted Red Pepper Pasta recipe features a luscious, creamy sauce made from blended roasted red peppers, chicken broth, and a medley of spices, perfectly combined with al dente linguine and finished with Parmesan and Asiago cheeses. Ideal for a comforting and flavorful weeknight dinner, this dish balances a hint of heat with rich, savory notes.
Ingredients
Scale
For the Sauce
- 3/4 cup heavy cream
- 16 oz. roasted red peppers (drained well)
- 1 ¼ cups chicken broth
- 1 teaspoon hot sauce
- ¼ cup dry white wine
- 3 cloves garlic (minced)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 chicken bouillon cube
- ½ cup Parmesan cheese (freshly grated)
- ¼ cup Asiago cheese (freshly grated)
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon salt
- 1 pinch red pepper flakes
For the Pasta
- 1 lb. linguine
- Water for boiling pasta
- Salt for pasta water
Instructions
- Prep Work: Start by blending the chicken broth and drained roasted red peppers using an immersion blender or a regular blender until smooth. Stir in the heavy cream, hot sauce, and all seasoning powders including mustard, onion, oregano, basil, salt, and red pepper flakes. Transfer this sauce mixture to a small pitcher or any pourable container and set aside.
- Prepare the Pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Use a timer to avoid overcooking. Drain the pasta well once cooked.
- Make the Sauce Base: In a large, deep skillet, pour in the white wine and heat over medium heat. Allow the wine to reduce by nearly half, approximately 2 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Create the Roux: Add the butter and tomato paste to the skillet and stir continuously for 1 minute to blend flavors. Then, sprinkle in the flour and stir for another 1-2 minutes until it forms a smooth paste and starts to cook through, helping to thicken the sauce later.
- Add Pepper Mixture and Bouillon: Slowly add the previously blended roasted red pepper mixture in small splashes to the roux, stirring constantly to avoid lumps. Crumble in the chicken bouillon cube. Bring this mixture to a gentle boil, then reduce the heat to low to let the sauce simmer gently.
- Add Cheese: Once the sauce base has cooled slightly to avoid curdling, gradually stir in the freshly grated Parmesan and Asiago cheeses, mixing continuously until smooth and creamy.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the sauce. Using kitchen tongs, gently toss and combine the pasta thoroughly with the sauce until well coated. Serve immediately for the best flavor and texture.
Notes
- Dry white wine is recommended for the sauce to add depth; if preferred, chicken broth can be used as a substitute.
- Blending the roasted red peppers with chicken broth creates a smooth, flavorful sauce base.
- Be sure to reduce the wine properly to intensify its flavor and remove harsh alcohol taste.
- Stirring in the cheese gradually helps prevent the sauce from separating.
- Timing the pasta cooking and sauce preparation simultaneously ensures the pasta is served fresh and hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: roasted red pepper pasta, creamy pasta sauce, easy dinner recipe, Italian pasta, linguine recipe, cheesy pasta sauce
