Roasted Red Pepper and Chipotle Pepper Pasta
Bold, creamy, and irresistibly smoky—this roasted red pepper and chipotle pasta brings serious flavor to the table. Sweet onions, fiery chipotle, and silky cream swirl into a luscious sauce that clings beautifully to angel hair pasta. It’s restaurant-level richness made easy at home!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 1x
Ingredients
For the Pasta
2 tbsp Butter
½ Sweet Onion, diced
2 Shallots, diced
12 oz Roasted Red Peppers, drained
2 Garlic Cloves, minced
2 tbsp Chipotle Peppers in Adobo Sauce (adjust to heat preference)
2 tbsp Tomato Paste (preferably from a tube)
2 tbsp Dried Parsley
1 tbsp Dried Basil
½ tsp Salt (or to taste)
¼ tsp White Pepper (or to taste)
½ tsp Smoked Paprika
1 cup Heavy Cream
16 oz Angel Hair Pasta (reserve ½ cup pasta water)
Optional Garnishes
Fresh or Dried Parsley
Red Pepper Flakes
2 oz Fresh Parmesan Cheese (or more to taste)
Instructions
Sauté the Base: Melt butter in a skillet over medium heat. Add onion and shallots, sauté until soft. Add garlic, stir until fragrant.
Blend the Sauce: In a blender, combine sautéed mixture with roasted red peppers, chipotle peppers, and tomato paste. Blend until smooth.
Simmer & Season: Pour sauce back into skillet. Add parsley, basil, salt, white pepper, and paprika. Simmer for 5 mins. Stir in heavy cream and simmer another 2–3 mins.
Cook Pasta: Boil angel hair pasta until al dente. Reserve ½ cup pasta water, then drain.
Combine: Toss pasta in sauce, adding pasta water a little at a time for creaminess.
Serve: Top with parmesan, parsley, and chili flakes if desired.
Nutrition
- Calories: 480
- Fat: 22g
- Carbohydrates: 55g
- Protein: 14g