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Creamy Red Pepper and Tomato Pasta

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. It takes less than 20 minutes.

Rigatoni Red bell pepper Cherry tomatoes Garlic Fresh basil Lemon juice Heavy cream Parmesan cheese

Key Ingredients Needed

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

Step 1

Add olive oil to a large pan. Add the red peppers and tomatoes and cook for 6-8 minutes until the tomatoes are blistered and the peppers are soft. Then add the garlic and cook for 30 seconds.

Step 2

Transfer the contents of the pan to a food processor, 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.

Step 3

Add heavy cream to the pan and cook 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.

Step 4

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.

Step 5

Garnish with basil and extra parmesan cheese if desired.

Step 6

Q: Can I use milk instead of cream?

A: We tested this recipe with whole milk instead of cream, and the sauce just wasn't the same. We don't recommend it.

Q: Can I use a different kind of pasta?

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

Looking for another pasta recipe?

Try our spicy sausage pasta!