One Pot Red Pepper Tomato Pasta
Red Pepper Tomato Pasta is a rich, garlicky one pot dinner that's ready in under 30 minutes. Minimal prep, no roasting, just an easy crowd pleasing weeknight favorite.
Servings: 4 Servings
Calories: 478kcal
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
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.
Cooking Tips
- 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.
Nutrition
Calories: 478kcal | Carbohydrates: 59g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 41mg | Sodium: 1270mg | Potassium: 297mg | Fiber: 3g | Sugar: 5g | Vitamin A: 705IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 1mg