Best 7 Pasta With Roasted Red Pepper And Tomato Cream Sauce Recipes

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Pasta with roasted red pepper and tomato cream sauce is a delightful and flavorful dish that combines the sweetness of roasted red peppers, the tanginess of tomatoes, and the richness of a creamy sauce. This dish is perfect for a quick and easy weeknight meal or for a special occasion. With just a few simple ingredients and steps, you can create a delicious and satisfying pasta dish that is sure to impress your friends and family.

Let's cook with our recipes!

SPAGHETTI WITH ROASTED RED PEPPER SAUCE



Spaghetti with Roasted Red Pepper Sauce image

This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 9

12 ounces uncooked spaghetti
1 jar (12 ounces) roasted sweet red peppers, drained
2 large tomatoes, seeded and chopped
1 tablespoon red wine vinegar
1 garlic clove, peeled and halved
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
5 tablespoons grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

ROASTED RED PEPPER CREAM SAUCE



Roasted Red Pepper Cream Sauce image

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Provided by BOB BAILEY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 50m

Yield 8

Number Of Ingredients 8

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Steps:

  • Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
  • Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  • In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
  • Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g

PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE



Pasta With Roasted Red Pepper and Tomato Cream Sauce image

This is such a comforting dish for those cold winter nights. The Carnation 2% Evaporated Milk add a creaminess to the sauce without the added fat of cream. Tastes delicious, and simple to make.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (28 ounce) can tomatoes
3/4 cup roasted red pepper, drained and patted dry
1 tablespoon olive oil
2 garlic cloves, peeled
1/4 teaspoon hot red pepper flakes
1 cup carnation 2% evaporated milk
3/4 lb short pasta (penne, fusilli, or farfelle)
1/4 cup fresh basil, chopped

Steps:

  • Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
  • Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
  • Meanwhile, cook pasta according to package directions.
  • Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
  • TIPS: Sprinkle with Parmesan cheese.
  • For another idea, try using other pastas such as gnocchi, tortellini or ravioli.

Nutrition Facts : Calories 260.6, Fat 3.5, SaturatedFat 0.5, Sodium 249.4, Carbohydrate 48.9, Fiber 3.7, Sugar 4.5, Protein 8.9

PASTA WITH ROASTED RED PEPPER SAUCE



Pasta with Roasted Red Pepper Sauce image

This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 jar (7 ounces) roasted sweet red peppers, drained
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon red wine vinegar
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
Hot cooked pasta

Steps:

  • In a blender, combine the first eight ingredients; cover and process until smooth. , In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta.

Nutrition Facts : Calories 73 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 681mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED RED PEPPER TOMATO SAUCE



Roasted Red Pepper Tomato Sauce image

Categories     Sauce     Fruit Juice     Blender     Garlic     Tomato     Side     Roast     Lemon     Bell Pepper     Fall     Gourmet

Number Of Ingredients 6

1 small head garlic (2 inches in diameter)
1/2 pound plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 pound)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

Steps:

  • Preheat oven to 375°F.
  • Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
  • Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
  • Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.

RED PEPPER TOMATO PASTA BAKE



Red Pepper Tomato Pasta Bake image

One-pan, great-tasting dish you will make again and again! You'll be nibbling long before it gets to the table! Thank you Lord for another great recipe.

Provided by Sherylynn Booth

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Time 50m

Yield 8

Number Of Ingredients 17

4 ½ cups ziti pasta
3 cups ground beef
1 ½ tablespoons butter
1 cup sliced onion
1 cup chopped red bell peppers
1 small stalk celery, chopped
4 teaspoons chopped garlic
1 ½ Thai chiles, chopped
1 cup marinara sauce
1 cup milk
1 tablespoon cream cheese, softened
1 tablespoon Sriracha sauce
1 tablespoon sour cream
½ tablespoon tomato paste
salt and ground black pepper to taste
3 eggs
1 ½ cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until barely tender and still firm to the bite, 6 to 7 minutes.
  • Meanwhile, heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly, 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef.
  • Melt butter in the same pan. Add onion, bell peppers, celery, garlic, and Thai chiles. Cook and stir until onions turn translucent, 4 to 5 minutes.
  • Transfer vegetable mixture to a blender. Pour in marinara sauce, milk, cream cheese, Sriracha sauce, sour cream, and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish.
  • Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese.
  • Bake in the preheated oven until set, 20 to 30 minutes.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 54.6 g, Cholesterol 130.8 mg, Fat 21 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 10.3 g, Sodium 448.8 mg, Sugar 6.4 g

ROASTED RED PEPPER AND TOMATO PASTA SAUCE



Roasted Red Pepper and Tomato Pasta Sauce image

My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.

Provided by KitchenKelly

Categories     Sauces

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

1 head garlic
1 tablespoon olive oil
1 (16 ounce) can diced tomatoes (undrained)
1 large red bell pepper
1 pinch red pepper flakes (optional)
1 teaspoon sugar
1/2 teaspoon balsamic vinegar
1 teaspoon cornstarch
1 dash salt, to taste

Steps:

  • Preheat oven to 375°F.
  • Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
  • Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
  • Place whole red pepper in dish and place in oven.
  • Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
  • Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
  • Meanwhile, pour can of diced tomatoes in blender.
  • Add balsamic vinegar, salt, sugar and red pepper flakes.
  • Squeeze cloves out of garlic head (you can leave the skins on).
  • Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
  • Place pepper in blender.
  • Puree mixture until blended.
  • Stir in cornstarch.
  • Heat up on stove when ready to eat or store in container and freeze for later.

Tips:

  • To roast red peppers, preheat oven to 400°F (200°C) and place peppers on a baking sheet. Roast for 30-35 minutes, or until the skins are blistered and charred. Place the peppers in a paper bag and let them steam for 10 minutes. Once cool enough to handle, peel and seed the peppers.
  • For a creamier sauce, add 1/2 cup (120ml) of heavy cream to the sauce.
  • To make the sauce spicier, add 1/4 teaspoon (1g) of red pepper flakes.
  • If you don't have sun-dried tomatoes, you can substitute 1/2 cup (85g) of chopped fresh tomatoes.
  • Top the pasta with grated Parmesan cheese, chopped fresh basil, or a drizzle of olive oil.

Conclusion:

This pasta with roasted red peppers and tomato cream sauce is a delicious and versatile dish that can be enjoyed for lunch or dinner. The roasted red peppers add a smoky and slightly sweet flavor to the sauce, while the tomato cream sauce is rich and creamy. The combination of flavors is sure to please everyone at the table. Serve with a side of garlic bread or a green salad for a complete meal.

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