The recipe for a sauce made with roasted red pepper that goes well with pasta is in the following part for you to try. You only need five ingredients to make this incredibly decadent creamy roasted red pepper pasta sauce. If you don't believe me, give it a try. Because this is such a convenient dish to be able to make when getting supper on the table seems like a pipe dream, it is worth just keeping these five ingredients on your grocery list at all times. 
It is worth just leaving these five ingredients on your grocery list at all times. This is everything you will need to get started: Pasta! If you can, choose pasta with ridges, like rigatoni, so that the roasted red pepper cream sauce will have something to cling to. Rigatoni is our personal favorite. a jar of roasted red peppers in their original form. You don't need me to explain this one, do you? Stock. You can make this roasted red pepper pasta dish vegetarian by using vegetable stock, or if you prefer, you can use chicken stock. Either option will add a lot of flavors to the dish. You could even use water if you were pressed for time. The thick stuff! No subs should be used! There is no opportunity for substitutions given that there are just five components. Fresh Basil. You can still make a wonderful red pepper cream sauce even if you don't have any fresh basil on hand, but the fresh basil does bring a lot of flavors that are fresh and bright to this basic pantry pasta. blender loaded with fresh basil, heavy cream, and roasted red peppers. blender loaded with blended roasted red pepper sauce. How to make roasted red pepper sauce: Jarred roasted red peppers are a taste powerhouse because of their smoky, sweet, and somewhat tart characteristics. We use this pantry staple to give a straightforward homemade rigatoni pasta sauce an air of sophistication that is more fitting for a fine dining establishment. It almost seems dishonest to say you made this roasted red pepper sauce on your own because it can be prepared in less than ten minutes, beginning to end. 
You should be able to prepare this creamy roasted red pepper pasta sauce without any problems if you have experience opening jars and cartons. What you should do is as follows:
- Bring a pot of salted water to a boil in the stovetop kettle.
- After adding the pasta, continue boiling it until it reaches the "al dente" stage. After a standard cooking time of six minutes, we begin tasting to determine when the food is ready.
- While the pasta is cooking, put the heavy cream, stock, and jar of roasted red peppers that have been drained into a blender. Add the basil, salt, and red pepper flakes to the mixture. Blend until smooth.
- The spaghetti should be drained.
- After you have finished cooking the pasta, pour the red pepper cream sauce into the pot that was used to cook it and set the heat to medium.
- Rigatoni that has been drained and parmesan cheese can be added according to personal preference.
- Mix it up, then serve it!
Put Your Best Foot Forward: It is difficult to mess up this recipe, but it is not impossible to do so. Before you get started, there are a few things that you need to be aware of:
- Those roasted red peppers in a jar need to be drained! A must-have in any well-stocked pantry is a jar of roasted red peppers. These deliciously meaty and sugary roasted bell peppers are typically seeded before being packed in water that has been seasoned with salt, sugar, and frequently citric acid (a preservative). In this particular scenario, draining the liquid before utilizing the peppers is necessary to prevent your creamy pepper sauce from becoming too watery.
- You should season the water used to cook the pasta. Because this is such an easy dish to make and the flavor comes from such a small number of components, there is no need to take any shortcuts or skip any processes.
- After you have combined the creamy roasted red pepper sauce with the pasta and the parmesan, swirl the mixture together for a few minutes over low heat to enable the flavors to truly marry. You want the creamy sauce to completely cover every nook and cranny of the rigatoni (or penne, or farfalle), giving it a flavor profile that is sweet, smokey, and acidic.
Ingredients:
- 1 pound rigatoni pasta (or pasta of your choice)
- 1/2 cup stock (chicken or vegetable)
- 1 cup of full-fat heavy cream
- 8 newly picked leaves of basil
- roasted red peppers in a jar, 12 ounces, drained of their liquid
- 1/2 tsp salt
- 1/4 milligram of dried red pepper flakes, plus additional to taste
- Parmesan cheese, grated, equal to a half cup
Instruction:
- Heavy cream, stock, roasted red peppers, basil, and a pinch of salt and red pepper flakes should be blended in a high-speed blender. Combine until there are no lumps.
- Cook pasta till al dente (about 6 minutes). Take it off the stove and drain it.
- Add the creamy roasted red pepper sauce to the pot that the pasta was cooked in, and then bring it to a gentle simmer over medium-low heat. After an additional one to two minutes of cooking with constant stirring, including the drained pasta and parmesan cheese in the dish. Take it off the stove and serve it while it's still hot, topped with additional parmesan cheese and some fresh basil. Enjoy!