Creamy Roasted Red Pepper Pasta

Why you’ll love it

When everyday ingredients are really good quality, making an impressive meatless pasta dish like this roasted red pepper bucatini is totally simple in your kitchen. If you’re a regular around here, you know how much I enjoy DeLallo’s affordable pantry essentials and Italian specialties. They’re a family-owned company that’s been around since 1950!

Roasted red peppers have that irresistible smoky-sweet flavor, and picking up a jar of DeLallo’s roasted red peppers just makes sense instead of roasting your own from scratch. Opening up a jar is easy peasy, and the vibrant slow-roasted taste of theirs is so good and a very tasty alternative to tomato-based sauces.

What you’ll need

• Pasta – I chose Bucatini, which looks a lot like spaghetti but is actually a thin straw-like pasta. It’s a fun yet elegant variety.
• Roasted Red Peppers – the star of the sauce. DeLallo’s are perfectly roasted handpicked red peppers that are packed in water, so they’re sweet and delicately smoky with no bitterness
• Garlic and onion – our tasty base aromatics. I prefer sweet (Vidalia) onions, but yellow is fine
• Italian seasoning – it adds in concentrated dried herb flavor and comes in a single jar
• Olive oil – use a good Italian one like DeLallo’s Private Reserve EVOO.
• Butter – for sautéing
• Heavy cream – to give the sauce that luxurious quality
• Dijon mustard – it’s a classic trick to enhance the flavor of sauces. It doesn’t make it taste of mustard.
• Spinach and basil – to add a pop of freshness and complement the roasted peppers

How to make roasted red pepper pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cook the pasta according to package directions. Meanwhile, add the roasted red peppers, Italian seasoning, garlic, and olive oil to a food processor, blending until smooth.

In a skillet, melt the butter. Cook the onion until softened. Pour in the red pepper mixture, followed by the cream and Dijon mustard. Cook for 7-8 minutes until it’s thickened up a bit. Taste, then season with salt & pepper.

Stir in the spinach and basil. Add the drained pasta, and toss until combined and the spinach has wilted. Top with freshly grated parmesan if desired, and enjoy.

Substitutions and variations

• For a little kick, add in 1/4 to 1/2 teaspoon of crushed red pepper flakes.
• Feel free to use another shape of pasta, but I definitely recommend a longer variety.
• You could leave out the spinach altogether if that’s not your thing.
• If you’re looking to add in some extra protein, you could try slicing my Baked Chicken Breasts on top, or throw some shrimp into the sauce during the last few minutes of cooking time.