• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hangry Economist logo
  • Home
  • About Us
    • Contact Us
  • Recipes
    • Recipe Index
    • 30 Minutes or Less
    • Healthy-ish
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
  • Lifestyle
    • DC/MD/VA Local Finds
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Lifestyle
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Us
    • Lifestyle
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Creamy Red Pepper and Tomato Pasta

    Jul 19, 2022 · Leave a Comment

    Jump to RecipePrint Recipe

    This creamy red pepper and tomato pasta is made with homemade tomato and red pepper sauce, but don't worry--making your own pasta sauce has never been easier. There's no oven or roasting involved, and the sauce comes together in less than 20 minutes. It's full of delicious flavors from the tomatoes and peppers, as well as garlic and fresh basil.

    Two bowls of red pepper and tomato pasta topped with basil and parmesan cheese.

    This recipe will be your new favorite weeknight pasta. It's full of great summer flavors, but honestly, I'd eat it any time of year. It's fast and easy but doesn't compromise on flavor, so it's perfect for guests, too. If you're looking for other great weeknight pasta recipes, try our creamy parmesan tortellini with tomatoes or garlic parmesan angel hair pasta.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Frequently asked questions
    • Creamy Red Pepper and Tomato Pasta Recipe

    Ingredients

    • Rigatoni pasta
    • Cherry or grape tomatoes
    • Red bell pepper
    • Fresh garlic
    • Fresh basil
    • Lemon juice
    • Heavy cream
    • Parmesan cheese
    • Other ingredients: olive oil, salt, crushed red pepper, and black pepper

    See recipe card for amounts.

    Instructions

    Cook the rigatoni according to package instructions. Reserve half a cup of pasta water before draining the pasta.

    Add olive oil to a large pan over medium heat. Once warm, add the red peppers and tomatoes and cook for 6-8 minutes, stirring occasionally, until the tomatoes are blistered and the peppers are soft. Then add the garlic and cook for 30 seconds.

    Tomatoes, red peppers, and garlic cooking in a pan.

    Transfer the contents of the pan to a food processor or blender, then add the basil, lemon juice, salt, black pepper, and crushed red peppers. Blend until smooth, then add the mixture to the pan and put over medium-low heat.

    Ingredients in a food processor.
    Red pepper, basil, and tomato sauce in a pan.

    Add heavy cream to the pan and cook, stirring occasionally, for 3-4 minutes, or until the sauce thickens slightly. Then add the reserved pasta water and cook for another 2-3 minutes, until the sauce thickens again.

    Cream mixed with red pepper and tomato sauce in a pan.
    Thickened red pepper and tomato sauce in a pan.

    Transfer the drained pasta to the pan with the sauce and mix until the pasta is coated. Then add the parmesan cheese and mix until melted and combined.

    Parmesan cheese being mixed into pasta and sauce in a pan.
    Pasta and sauce in a pan.

    Garnish with basil and extra parmesan cheese if desired.

    Two bowls of creamy red pepper and tomato pasta garnished with basil.

    Variations

    • Add chicken or shrimp
    • Cook extra tomatoes and add them in at the end (instead of pureeing them all)
    • Add extra veggies
    • Swap out the rigatoni for a different type of pasta

    Frequently asked questions

    Can I use milk instead of cream?

    We tested this recipe with whole milk instead of cream, and the sauce just wasn't the same. It tasted great, but the creaminess just wasn't there. Feel free to try it for yourself, but the cheese doesn't combine with the milk in the same way.

    Can I use a different kind of pasta?

    You can! Penne, cavatappi, and bowtie come to mind as good alternatives. A long pasta like spaghetti or bugatini would work too.

    What should I serve this red pepper pasta with?

    Feel free to add a protein (chicken or shrimp would be great) to the top of this pasta, or serve it with a side salad or vegetables. Asparagus, broccoli, and Brussels sprouts all come to mind as great options.

    Creamy Red Pepper and Tomato Pasta Recipe

    Creamy Red Pepper and Tomato Pasta Recipe

    This creamy red pepper and tomato pasta is made with homemade tomato and red pepper sauce, but don't worry--making your own pasta sauce has never been easier. There's no oven or roasting involved, and the sauce comes together in less than 20 minutes. It's full of delicious flavors from the tomatoes and peppers, as well as garlic and fresh basil.

    Pin
    Print
    Recipe by Mollie
    5 from 1 vote
    Course: DinnerCuisine: ItalianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    15

    minutes
    Calories

    620

    kcal
    Total time

    20

    minutes

    Ingredients

    • 1 pound rigatoni

    • 1 tablespoons olive oil

    • 1 red bell pepper, diced

    • 1 cup cherry or grape tomatoes

    • 4 cloves garlic, minced

    • ½ cup fresh basil leaves

    • Juice of ½ lemon

    • ½ teaspoon salt

    • 1 teaspoon black pepper

    • ¼ teaspoon crushed red pepper

    • ½ cup heavy cream

    • ½ cup pasta water

    • ½ cup grated parmesan cheese (see note)

    Directions

    • Cook the rigatoni according to package instructions. Reserve half a cup of pasta water before draining the pasta.
    • Add olive oil to a large pan over medium heat. Once warm, add the red peppers and tomatoes and cook for 6-8 minutes, stirring occasionally, until the tomatoes are blistered and the peppers are soft. Then add the garlic and cook for 30 seconds.
    • Transfer the contents of the pan to a food processor or blender, then add the basil, lemon juice, salt, black pepper, and crushed red peppers. Blend until smooth, then add the mixture to the pan and put over medium-low heat.
    • Add heavy cream to the pan and cook, stirring occasionally, for 3-4 minutes, or until the sauce thickens slightly. Then add the reserved pasta water and cook for another 2-3 minutes, until the sauce thickens again.
    • Transfer the drained pasta to the pan with the sauce and mix until the pasta is coated. Then add the parmesan cheese and mix until melted and combined.
    • Garnish with basil and extra parmesan cheese if desired.

    Notes

    • High quality parmesan cheese (not the unrefrigerated stuff in the canister) works best.

    Did you make this recipe?

    Tag and follow @hangryeconomist on Instagram

    Like this recipe?

    Follow @hangryeconomist on Pinterest

    « Blackberry Basil Bourbon Smash
    Pickle Flatbread Pizza »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

    More about us →

    Popular Recipes

    • Easy Hash Brown Patty Avocado "Toast"
    • Air Fryer Asparagus Fries with Lemon Dijon Aioli
    • Quick Sweet and Spicy Crispy Thai Brussels Sprouts
    • One-Pot Healthier Copycat Kraft Mac and Cheese

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    • Email us

    Copyright © 2022 The Hangry Economist