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–+ servings
Red pepper pasta on a plate.

Red Pepper Pasta

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 12 ounces (340 grams) pasta any
  • 12 ounces (350 grams) roasted red peppers jarred or homemade
  • 1 can (1 can) diced tomatoes 15 oz / 400 g
  • 1 cup (240 grams) water
  • ¾ cup (100 grams) almonds
  • 1 tablespoon (1 tablespoon) extra virgin olive oil
  • 1 teaspoon (1 teaspoon) salt or more to taste
  • 1 clove (1 clove) garlic
  • ½ teaspoon (½ teaspoon) red pepper flakes
  • 1 handful (1 handful) basil leaves
  • 1 handful (1 handful) shaved parmesan optional, for garnish and an extra pop of flavor

  • Blend the Sauce: Blend 12 ounces roasted red peppers, 1 can diced tomatoes, ¾ cup almonds, 1 tablespoon extra virgin olive oil, 1 teaspoon salt, 1 clove garlic, 1 cup water, and ½ teaspoon red pepper flakes until smooth.
    Step 1 Blending the ingredients to make the red pepper sauce.
  • Cook Sauce & Pasta: Transfer sauce to a large skillet and simmer for 10 minutes.
    Cover skillet with a slightly open lid; the sauce is thick and will sputter. Taste and adjust for salt.
    Cook 12 ounces pasta in salted boiling water as per package instructions minus 2 minutes.
    Step 2 Cooking the red pepper sauce in a skillet.
  • Toss Pasta With Sauce: Reserve one 1 cup pasta water. Drain the pasta and add it to the sauce. Toss on medium heat until fully coated, adding some reserved pasta water if necessary.
    Step 3 Tossing the pasta with the sauce.
  • Garnish and Serve: Portion and garnish with 1 handful shaved parmesan, chopped almonds, roasted bell pepper strips, 1 handful basil leaves, cracked black pepper, and a drizzle of extra virgin olive oil.
    Step 4 Red pepper pasta garnished with shaved parmesan, basil, and almonds.
SUBSTITUTIONS
  • Roasted Red Peppers: Use jarred for ease, or roast fresh for a smokier homemade red pepper sauce.
  • Canned Tomatoes: Any kind works—diced, crushed, San Marzano, even fire-roasted.
  • Almonds: Blend for a rich, creamy red pepper pasta; swap with parmesan or silken tofu if needed.
  • Garlic: Fresh is best, but garlic powder or half an onion also work.
  • Red Pepper Flakes: Add heat; substitute with chili powder, smoked paprika, or chipotle.
  • Extra Virgin Olive Oil: Optional, but gives a velvety finish—great for texture.
  • Salt: Season pasta water and sauce with sea or kosher salt.
  • Pasta: Rigatoni and paccheri hold sauce well; other shapes like penne or spaghetti are fine too.
  • Fresh Herbs: Basil is classic; parsley adds a bright, fresh flavor.
TIPS
  • Use jarred peppers for speed: Perfect for busy nights and quick weeknight pasta dinners.
  • Roast your own for flavor: Brings a smoky depth to your homemade red pepper sauce.
  • Blend until smooth: A high-speed blender makes the creamiest red pepper pasta.
  • Simmer the sauce: Builds flavor and thickens it to cling to the pasta.
  • Cook pasta very al dente: It finishes cooking in the sauce for better texture.
  • Save pasta water: Helps loosen the sauce and make it silky.
  • Garnish for crunch: Top with almonds and peppers for contrast.
  • Customize it: Add tofu, beans, or greens like spinach to bulk it up.
STORAGE
Store leftovers in the fridge for up to 4 days. The sauce is freezer-friendly—freeze it for up to 3 months and reheat before tossing with pasta.
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