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.
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.
ingredients
- 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.
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.
