Roasted Red Pepper Sauce with Angel Hair Pasta
Posted: 08/27/2012
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Angel hair pasta with roasted red pepper sauce is an easy vegetarian dish that everyone enjoys. Ready in just 15 minutes!
Recipe Overview
Why you’ll love it: This recipe is super fast; you can serve it as a main course or a side.
How long it takes: 15 minutes
Equipment you’ll need: large pot for pasta, large skillet, blender
Servings: 6
Easy. Vegetarian. Two words that make me happy.
This pasta is a great summer meal that is colorful, flavorful and easy to prepare. You can have it ready in about fifteen minutes.
Even my dad, who doesn’t like red peppers, enjoys this pasta, although I think his real favorite is pink pasta with tomatoes. Truly, my dad loves any kind of pasta, and so do I.
About This Recipe
This pasta is so easy to make. It’s a great recipe to have in your side pocket for quick meals. You can feel totally comfortable serving it to guests too. Keep a jar of roasted red peppers and a box of angel hair pasta in your pantry so you’re ready to whip up this easy sauce.
What do you need to make this sauce? Besides roasted red peppers and angel hair pasta, you’ll need an onion, a couple cloves of garlic, a splash of olive oil, half-and-half (heavy cream works well, too), and a pinch of cayenne pepper. It’s so simple.
If you have an abundance of fresh red peppers, roast your own. It’s more economical and easy to do. Take a look at the FAQ section for more information.
The full recipe with instructions, measurements, and nutrition information can be found near the end of the post.
How To Make This Pasta Sauce
Get a pot of water boiling for the pasta. Angel hair pasta cooks really quickly. It will be al dente in about 5 minutes so don’t wait to get the sauce started.
Heat up a tablespoon of olive oil in a skillet; add a chopped onion and a couple of cloves of garlic, sliced. There’s no need to get fancy with chopping because they’ll be pulverized in the blender. Sauté until the onion is translucent and beginning to soften.
Add the onion and garlic to a blender, along with a jar of roasted red peppers (drained), half-and-half, and a dash of cayenne pepper. Process until the sauce is nice and smooth. It will be a gorgeous orange color.
When the pasta has finished cooking, drain it, and put it back into the pasta pot. Add the sauce and stir until the pasta is coated.
How To Serve This Pasta
Garnish the pasta with lots of fresh basil. Freshly grated or shredded Parmesan cheese is really good, too.
Pasta with red pepper sauce can be a light entrée or the perfect side with grilled chicken, salmon, or steak. Try it with air fryer chicken breasts or air fryer salmon for a really quick meal.
Another delicious idea? Top the pasta with sautéed shrimp. Just use the same skillet that you used for the onions.
It’s also wonderful served with a green salad with homemade red wine vinaigrette, and a loaf of fresh bread with olive oil dipping sauce.
FAQs
Are jarred roasted red peppers healthy?
Roasted red peppers are a healthy food. According to WebMD, red peppers are low in calories, and contain vitamin A and C, and lots of other antioxidants. Roasting them reduces the vitamin C content by 25%. Commercial jarred red peppers have added salt and citric acid which act as preservatives.
How do you roast red peppers?
It’s easy to make your own roasted red peppers. Wash the peppers, cut them in half, and remove the stem, seeds, and membrane. Place them, cut sides down, on a rimmed baking pan lined with parchment paper or foil for easy cleanup. Bake in a preheated oven (400°F) for 35 to 40 minutes, or until skins are blackened. Remove the peppers from the oven and place them in a bowl; cover with plastic wrap. Let the peppers steam for 10 minutes or so or until they are cool enough to handle. Remove the skins. The tough outer skin should easily separate from the flesh.
Roasted red peppers will keep in the fridge for up to 5 days and can be frozen for up to 6 months.
For more about roasting peppers, check out my post about how to roast poblano peppers (4 methods). The technique is pretty much the same for all peppers.
What can you do with roasted red peppers?
Roasted red peppers are sweet and delicious. Add them to sandwiches, salads, and pizzas. Try them on scrambled eggs or omelets. Top burgers or grilled chicken sandwiches. Make sauces, spreads, or soups with roasted red peppers. I love to eat them right out of the jar!
Make It Your Own
- Use any type of pasta you prefer: whole wheat, gluten-free, chickpea, etc. Different shapes work well, too. The advantage of angel hair is that it cooks quickly and and, because it’s more delicate, it doesn’t overpower the sauce.
- Instead of buying a jar, make your own roasted red peppers.
- Heavy cream can be substituted for the half-and-half.
- Like a smoky flavor? Add a half teaspoon of smoked paprika.
- Add a teaspoon of dried Italian seasoning.
- Substitute a pinch of red pepper flakes for the cayenne pepper.
Make-Ahead Ideas
You can easily make the sauce a couple of days ahead. It keeps well in the fridge for up to a week in a tightly covered container.
Reheat the sauce gently in the pasta pot while the pasta is draining. Don’t boil it because the sauce may curdle.
Storage & Reheating Tips
Store leftover pasta and sauce in the refrigerator. It will keep for three or four days.
Reheat individual portions in the microwave until warmed through. Do not overheat. Larger portions can heated in a large skillet on the stove.
More Pasta Sauces
Cook something slightly different tonight! Pasta can be “sauced” with lots of exciting toppings. Try:
- Carrot Pasta Sauce
- Fresh Tomato Cream Sauce with Angel Hair Pasta (Pink Pasta)
- Skinny Alfredo Sauce made with Cauliflower
- Basil Pesto Recipe (with tips & tricks!)
- Chicken and Spinach Pasta with Lemon Cream Sauce
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Angel hair pasta with roasted red pepper sauce is an easy vegetarian dish that everyone enjoys. Ready in just 15 minutes!
Ingredients
- 16 ounces angel hair pasta, uncooked
- 1 tablespoon olive oil
- 1 cup chopped onion (1 medium sized onion)
- 1 clove garlic, sliced (1 large clove or 2 small cloves)
- 1 jar (12 to 13 ounces) roasted red peppers, drained (about 1 ½ cups)
- ½ cup half-and-half (heavy cream is fine, too)
- 1 pinch cayenne pepper, or to taste
- fresh basil leaves, to garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook pasta as directed on the package.
- While the pasta is cooking, heat olive oil in a medium skillet over medium-high heat. Add onion and garlic, reduce to medium heat, and cook until the onions are softened and translucent. Stir occasionally.
- Place the cooked onion and garlic, drained red peppers, half-and-half and cayenne in a food processor or blender and purée until smooth.
- Drain the pasta, return to pan, and pour the sauce over it. Stir to coat the pasta with sauce. Serve with torn basil leaves.
Notes
- If desired, substitute whole wheat or gluten-free pasta. Any type of pasta works but the advantage of angel hair pasta is that it cooks very quickly. The delicate texture works well with this lighter sauce.
- Top with grated Parmesan cheese, if desired.
- Variations: Add a half teaspoon of smoked paprika for a smoky flavor. Add a teaspoon of dried Italian seasoning. Reduce or increase the garlic. Substitute red pepper flakes for the cayenne pepper.
Nutrition Information
Calories: 349kcal, Carbohydrates: 62g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 794mg, Potassium: 319mg, Fiber: 4g, Sugar: 4g, Vitamin A: 374IU, Vitamin C: 29mg, Calcium: 68mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Rae says
This looks so good and I’d love to try it! If you were to add scallops, how would you cook them to fit this dish?
Rachel Gurk says
I would pan-sear them separately and just add them on top at the end.
Debra says
Looks and reads FANtasticly. :) I make a roasted red bell pepper and feta dip. I don’t find the taste from the jar to be enough with the feta. I am going to try this with the jarred peppers. Much quicker and a lot less fuss. :)
brandi says
red pepper pasta sauce is one of my favorites! especially when it’s filled with feta, too. yum.
Jenn @CupcakesnCouscous says
I just found tonight’s dinner! This sounds delish!
Rachel says
Thanks! Hope you love it!
Ksenija @ Health Ninja says
I would probably add some fried tofu or some shrimps, but than this would make for a great satisfying dinner. Angel hair pasta is just the best!
Lenore says
My husband claims to hate pasta, but what he really hates is tomato sauce, so this might be the perfect dish to convert him with! I know exactly what you mean by your intro…I couldn’t stand meat or anything that meant standing over a stove for a long time when I was pregnant, either.
Sues says
This is one of those totally simple dishes that saves your life when you’re craving pure deliciousness, but don’t have a lot of time. I love that you used roasted red peppers and topped with fresh basil!
Julie @ Table for Two says
oh, this looks super good. i love easy pasta dishes and ones that are as flavorful and creamy as this!
Cassie says
I simply adore easy + vegetarian. Roasted red peppers are a hit around here too. I love this!
Jill says
Thank you! A pasta dish with no nuts or tomatoes that isn’t super fatty. My husband is allergic to both, making life difficult..
Rachel says
Oh my, that would be difficult! Hope you both like this one!