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Creamy Roasted Red Pepper Tomato Pasta

This pasta dish features a rich, smooth tomato sauce enhanced with smoky roasted red peppers and fragrant garlic. The sauce is simmered until velvety and clings to al dente pasta, creating a visually appealing and flavorful meal with a balance of acidity, sweetness, and smoky depth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti or pasta of choice uncooked
  • 2 cloves garlic minced
  • 1 cup roasted red peppers chopped
  • 1 can (14 oz) diced tomatoes preferably fire-roasted or peeled
  • 0.5 cup heavy cream
  • 2 tbsp olive oil
  • to taste salt and pepper
  • a handful fresh basil chopped, for garnish

Equipment

  • Large pot
  • Blender or immersion blender
  • Skillet or saucepan

Method
 

  1. Cook the pasta in a large pot of boiling salted water until al dente, following package instructions. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat, then add the minced garlic. Sauté for about 30 seconds until fragrant and lightly golden, releasing a warm aroma (listen for a gentle sizzle).
  3. Add the chopped roasted red peppers to the skillet, stirring to combine with the garlic. Cook for 2-3 minutes, watching for the peppers to soften and mingle with the garlic’s aroma.
  4. Pour in the diced tomatoes along with their juices, breaking them up slightly with the back of a spoon. Let the mixture simmer for 5 minutes until it thickens slightly and the flavors meld.
  5. Transfer the tomato mixture to a blender or use an immersion blender directly in the skillet to blend until smooth and creamy. Return the sauce to low heat.
  6. Stir in the heavy cream, mixing well and warming the sauce until just about to bubble. Season with salt and pepper to taste, adjusting the flavor as needed.
  7. Add the cooked pasta to the skillet, tossing gently to coat each strand evenly with the rich sauce. Let it simmer for a minute so the flavors meld and the pasta absorbs some sauce.
  8. Garnish the pasta with chopped fresh basil and serve hot, with extra basil if desired for a fresh burst of flavor.

Notes

For a smokier flavor, char the red peppers over an open flame before chopping. Adjust cream for a less or more creamy sauce according to preference.