Red Pepper Tomato Pasta is a creamy, garlicky one-pot dinner ready in under 30 minutes. With minimal prep and no roasting, it's the perfect weeknight meal the whole family will love.
As a busy mom, I'm all about dinners that don't turn my kitchen into a disaster zone. This Tomato Red Pepper Pasta has earned a permanent spot in our weekly rotation. It reminds me of my Chicken Ricotta Pasta because they're both versatile, low-mess, and totally kid-approved. We'll often dress it up with chicken or shrimp for an easy, crowd-pleasing meal.
It's right up there with my Boursin Tomato Pasta and Spicy Vodka Sauce Pasta. They're both creamy, flavor-packed pastas that come together quickly and leave minimal dishes behind. If you're looking to switch up your weeknight routine, these recipes will give you that rich, comforting flavor without the fuss.
Jump to:
Recipe Highlights
- Zero Fuss Prep - Skip the roasting! Jarred roasted peppers bring all the flavor without the extra work.
- Leftover Makeover - Toss in last night's chicken, shrimp, or sausage for a complete, no-waste dinner.
- Kid Approved Creaminess - It's cheesy and creamy, which is just what our kids love. Skip the red pepper flakes to keep it mild if needed.
- Ready in 30 Minutes - Perfect for weeknights when you want something delicious without the effort and extra hassle of doing dishes.
Ingredient Notes and Substitutions
Roasted Red Peppers - Use jarred for convenience or roast your own.
Crushed Tomatoes - Swap with fire-roasted for a smoky twist.
Heavy Cream - Use coconut cream or cashew cream for a dairy-free option.
Pasta - Rotini holds the sauce well, but penne or spaghetti work too! Use what you already have on hand.
See the recipe card for full information on ingredients and quantities.
How to Make Red Pepper Tomato Pasta Step by Step
Step 1: Sautee onion and garlic until fragrant.
Step 2: Blend roasted peppers and tomatoes into a smooth sauce.
Step 3: Add sauce, broth, cream, pasta, and seasonings to the pot.
Step 4: Simmer until pasta is tender and sauce thickens.
Step 5: Finally, stir in parmesan, garnish with basil.
See recipe card for more details.
Cooking Tips
- Don't forget to stir the pasta occasionally while it's simmering to prevent sticking.
- Allow the red pepper pasta to sit for a few minutes before serving. This will help the sauce to thicken even more.
- If you like a thicker, cheesier sauce, add more Parmesan cheese.
Must Try Variations
Protein Additions: Stir in cooked chicken, shrimp, or sausage. This is a great way to use up leftover meat or seafood. You can also sauté and season your meat of choice before adding the rest of the ingredients. Set aside and fold in at the end.
Vegan Swap: Use coconut milk and nutritional yeast instead of cream and Parmesan cheese.
Gluten Free: Use gluten-free pasta and double-check broth labels if you have a gluten sensitivity.
Serving Suggestions
We love balancing this hearty pasta with our Strawberry Apple Salad or Beetroot Broccoli Salad. If we're low on time, we will toss Parmesan Roasted Frozen Green Beans in the oven while the pasta is cooking. When we have guests over, we like to pair it with our Air Fryer Cheese Toast because it's a great way to soak up that extra sauce.
Storage, Reheating, and Make-Ahead Tips
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm on the stove or in the microwave with a splash of broth or cream. If microwaving, cover with a damp paper towel to avoid drying out.
Make Ahead: The roasted pepper and tomato pasta sauce can be blended and refrigerated for up to 3 days ahead or frozen for up to 2 months.
Common Questions
It depends on how many red pepper flakes are added. This recipe calls for ¼ teaspoon, so it's pretty mild, but there's a small hint of heat. Adjust to your taste preferences.
Simmer uncovered for a few extra minutes and add more Parmesan cheese at the end. The sauce will thicken as it cools.
Blend the roasted red pepper and tomatoes in the high-speed blender longer. You can also add a splash of olive oil for a more velvety, emulsified finish.
More One Pot Pastas You'll Love
If you tried this One Pot Red Pepper Tomato Pasta or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
One Pot Red Pepper Tomato Pasta
Ingredients
- 2 tablespoon olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 1 12 oz jar roasted red peppers drained
- 1 14 oz can crushed tomatoes
- 2 cups vegetable or chicken broth
- ½ cup heavy cream or full-fat coconut milk for dairy-free
- 10 oz rotini pasta
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¼ cup grated Parmesan plus more for serving
- Fresh basil for garnish
Instructions
- Sauté onion and garlic in olive oil over medium heat for 2-3 minutes until fragrant.
- Blend roasted red peppers and crushed tomatoes until smooth (use a blender or immersion blender).
- Add the blended mixture to the pot with the sautéed onions, then stir in broth, cream, pasta, salt, pepper, smoked paprika, and red pepper flake.
- Bring to a boil, then reduce heat to medium. Simmer for around 12 minutes, stirring occasionally, until pasta is tender and sauce is thick.
- Stir in Parmesan and adjust seasoning to taste.
- Serve with extra cheese and fresh herbs.
Notes
- Allow the pasta to sit for a few minutes after cooking, off the heat to allow it to thicken even more. You can always add more Parmesan to thicken.
- Adjust the heat by adding more or less red pepper flakes.
- For a smoother sauce, blend the peppers and tomatoes on high for an extra minute. Add a little olive oil for a more velvety finish.
- Add leftover chicken, shrimp, or sausage.
- Swap for gluten free pasta if needed.
- Swap cream for full fat coconut milk and cheese for nutritional yeast to make it vegan.
Leave a Reply