- Ready in under 30 minutes with just 5 main ingredients
- Silky smooth sauce that clings perfectly to every shell
- No heavy cream needed – get rich flavor without the extra calories
- Perfect weeknight dinner that impresses without the stress
Why You’ll Love This Dish
Ever stared at your pantry wondering what to make for dinner? This creamy red pepper pasta saves the day.
The rich, velvety sauce comes together while your pasta cooks, meaning dinner is ready in less than 30 minutes. And with just a handful of ingredients, it’s both wallet-friendly and stunning on the plate.
These shells capture the perfect balance of sweet roasted red peppers and creamy, cheesy goodness that will have everyone asking for seconds.
Nutrition at a Glance
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 15g |
| Carbohydrates | 52g |
| Fat | 17g |
| Fiber | 3g |
| Sodium | 520mg |
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Medium pasta shells | 12 oz (340g) | Any short pasta works |
| Jarred roasted red peppers | 16 oz (450g) | Drained well |
| Garlic cloves | 3-4 | Minced |
| Cream cheese | 6 oz (170g) | Room temperature |
| Parmesan cheese | 1/2 cup (50g) | Freshly grated |
| Olive oil | 2 tablespoons | |
| Salt | 1 teaspoon | Plus more for pasta water |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Red pepper flakes | 1/4 teaspoon | Optional, for heat |
| Fresh basil | Small handful | For garnish |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Blender or food processor | For pureeing sauce |
| Large skillet | For finishing the dish |
| Wooden spoon | For stirring |
| Measuring cups and spoons | For accurate measurements |
| Chef’s knife | For mincing garlic |
| Cutting board | For prep work |
Possible Substitutions
- Pasta: Any short pasta shape works well (penne, fusilli, farfalle)
- Cream cheese: Mascarpone or ricotta can be substituted
- Parmesan: Pecorino Romano or Grana Padano make good alternatives
- Fresh red peppers: You can roast your own instead of using jarred
Step-by-Step Instructions
Preparation Phase
- Set out your ingredients
- Take the cream cheese out of the refrigerator 30 minutes before starting so it can soften
- Place all ingredients on your counter so they’re easily accessible
- Check that you have all ingredients before beginning
- Measure everything out
- Weigh 12 oz of pasta shells or measure about 3 cups
- Drain the jarred roasted red peppers completely using a colander or strainer
- Grate 1/2 cup of Parmesan cheese (about 50g) if not already grated
- Place measured ingredients in small bowls for easy access
- Prepare your garlic
- Place garlic cloves on a cutting board
- Use the flat side of your knife to gently crush each clove
- Remove the papery skin completely
- Finely chop the garlic by rocking your knife back and forth until the pieces are very small (about 1/8 inch or smaller)
- Tip for beginners: If mincing garlic is challenging, you can use a garlic press or substitute 1 teaspoon of pre-minced garlic for every clove
- Prepare your workspace
- Place your large pot on the stove for the pasta
- Fill it with water until it’s about 3/4 full (leave enough room so it won’t boil over)
- Set a colander in the sink for draining pasta later
- Make sure your blender or food processor is clean and ready to use
- Have a large measuring cup or bowl ready for reserving pasta water
Cooking Phase
- Cook the pasta
- Turn your burner to high heat and bring water to a full, rolling boil (you’ll see large bubbles continuously breaking the surface)
- Once boiling, add 1-2 tablespoons of salt to the water (it should taste like seawater)
- Carefully add the pasta shells to the boiling water
- Stir immediately with a wooden spoon to prevent sticking
- Set a timer for the cooking time listed on the pasta package (usually 8-10 minutes)
- Stir occasionally while cooking
- Test a pasta piece 1 minute before the timer ends by carefully removing a piece, cooling it slightly, and tasting it – it should be firm but not crunchy (al dente)
- Important beginner tip: Before draining, scoop out at least 1 cup of the starchy pasta water using a measuring cup or ladle – this is essential for the sauce!
- Drain the pasta
- Once pasta is al dente, turn off the heat
- Carefully pour the pasta into the colander in the sink, keeping your face away from the steam
- Give it a gentle shake to remove excess water but DO NOT rinse the pasta
- Leave pasta in the colander while you prepare the sauce
- Make the red pepper sauce
- Open and drain your jarred roasted red peppers (if you haven’t already)
- Place the drained peppers in your blender or food processor
- Add the minced garlic
- Add the softened cream cheese (make sure it’s soft enough to easily press with a spoon)
- Add half of the grated Parmesan cheese (about 1/4 cup)
- Pour in 2 tablespoons of olive oil
- Add 1 teaspoon of salt and 1/2 teaspoon of black pepper
- Secure the lid tightly on your blender
- Blend the sauce
- Start blending on low speed for about 10 seconds
- Gradually increase to high speed
- Blend continuously for 1-2 minutes until completely smooth with no chunks
- If the mixture is too thick to blend properly, add 2 tablespoons of the reserved pasta water through the top of the blender and continue blending
- The finished sauce should be smooth and pourable, similar to the consistency of tomato sauce
- Beginner safety tip: When blending warm ingredients, hold the lid down with a kitchen towel and start on low speed to prevent hot splatters
- Combine pasta and sauce
- Place your large skillet on the stove over medium heat
- Carefully pour all of the red pepper sauce from the blender into the skillet
- Allow the sauce to heat for 1-2 minutes until it starts to bubble gently around the edges
- Add the drained pasta shells to the sauce in the skillet
- Using a wooden spoon or tongs, gently fold the pasta into the sauce until every piece is evenly coated
- Achieve the perfect consistency
- Look at the sauce – it should coat the pasta but still be slightly fluid, not dry or pasty
- If the sauce seems too thick, add reserved pasta water, 2 tablespoons at a time
- Stir after each addition and check the consistency before adding more
- Continue cooking and stirring for 2-3 minutes until the sauce clings nicely to the pasta
- Visual cue for beginners: The sauce is perfect when it moves slowly when you tilt the pan slightly
- Final seasoning
- Taste a pasta shell with sauce
- Add more salt or pepper if needed (start with 1/4 teaspoon at a time)
- Sprinkle in the remaining Parmesan cheese (1/4 cup)
- If you like heat, add 1/4 teaspoon red pepper flakes now
- Gently toss everything together for 30 seconds
- Turn off the heat
Serving
- Plate and garnish
- Allow the pasta to rest in the pan for 1 minute before serving (this helps the sauce thicken slightly)
- Divide the pasta among four bowls using tongs or a large spoon
- Take fresh basil leaves and either tear them by hand into small pieces or stack and slice them with a knife
- Sprinkle the basil evenly over each bowl
- If desired, add a final light grating of fresh Parmesan on top
- Serve immediately while hot
Troubleshooting
Sauce Too Thick?
- Solution: Add reserved pasta water, 1 tablespoon at a time, until you reach desired consistency
- What you’re looking for: Sauce should easily coat pasta but still flow slightly when tilted
Sauce Too Thin?
- Solution: Return to heat and simmer for 2-3 minutes longer, stirring constantly
- Alternative fix: Add 1-2 extra tablespoons of grated Parmesan and stir until melted and incorporated
Lumpy Sauce?
- Solution: Return sauce to blender and blend again for 1-2 minutes
- Prevention tip: Always ensure cream cheese is fully softened before blending
- Visual check: Sauce should be completely smooth with no white specks of cream cheese
Too Mild?
- Solution: Add one more minced garlic clove (raw for stronger flavor)
- Heat lovers: Add up to 1/2 teaspoon additional red pepper flakes
- Depth booster: Stir in 1/4 teaspoon smoked paprika for smokiness
Pasta Sticking Together?
- Solution: Gently separate with fork or tongs when adding to sauce
- Prevention: Always stir pasta within first minute of cooking and occasionally throughout
Variations to Try
Protein Additions
- Grilled Chicken:
- Slice 2 cooked chicken breasts into strips
- Add to sauce during the final 2 minutes of cooking
- Sautéed Shrimp:
- Cook 1 pound of peeled shrimp in a separate pan with olive oil
- Add during the final minute of cooking
- Crispy Pancetta/Bacon:
- Cook 4 oz of diced pancetta or bacon until crispy
- Drain excess fat
- Sprinkle over pasta just before serving
Veggie Boosters
- Fresh Spinach:
- Add 2 cups of fresh spinach leaves after combining pasta and sauce
- Stir until just wilted (about 1 minute)
- Sautéed Mushrooms:
- Slice 8 oz of mushrooms and sauté in 1 tablespoon olive oil until golden
- Add to finished pasta just before serving
- Cherry Tomatoes:
- Halve 1 cup of cherry tomatoes
- Fold in gently after removing from heat for fresh contrast
Flavor Twists
- Smoky: Add 1/2 teaspoon smoked paprika to the sauce while blending
- Herby: Mix in 2 tablespoons fresh herbs (thyme, oregano, rosemary) at the end
- Extra Cheesy: Add 1/4 cup of crumbled goat cheese or feta after removing from heat
Storage & Reheating
Refrigerator
- Cool completely before storing (no more than 30 minutes at room temperature)
- Transfer to an airtight container
- Store for up to 3 days
- Note: Sauce will thicken considerably when chilled – this is normal
Freezer
- Divide into individual portions
- Store in freezer-safe containers or heavy-duty freezer bags
- Remove as much air as possible
- Freeze for up to 1 month
- Best practice: Freeze sauce separately from pasta when possible
- Label clearly with date and contents
Reheating
- Stovetop Method (Best for preserving texture):
- Place refrigerated pasta in a skillet or saucepan
- Add 2-3 tablespoons of milk, water, or broth per serving
- Cover with a lid
- Heat over medium-low heat for 4-5 minutes
- Stir gently halfway through
- Check that internal temperature reaches 165°F (74°C)
- Microwave Method (Quickest option):
- Place single portion in a microwave-safe bowl
- Add 1 tablespoon of milk, water, or broth
- Cover with a damp paper towel to maintain moisture
- Heat on 70% power for 1 minute
- Stir thoroughly
- Continue heating in 30-second intervals until hot throughout
- Let stand for 1 minute before serving
Safety Tips & Notes
- Hot water safety: Always turn pot handles inward on the stove to prevent accidental spills
- Steam burns: Keep face and hands away from rising steam when draining pasta
- Blender safety: Secure lid firmly and start on low speed to prevent hot splatters
- Food safety: Refrigerate leftovers within 2 hours of cooking
- Reheating safety: Ensure reheated pasta reaches 165°F (74°C) throughout
For Best Results
- Use freshly grated Parmesan, not pre-grated (pre-grated has anti-caking agents that prevent smooth melting)
- Never rinse pasta after cooking (the starch helps sauce adhere)
- Reserved pasta water is your secret ingredient – it contains starch that helps sauce cling to pasta
- Heat your serving bowls in the oven at 200°F (93°C) for 5 minutes before serving to keep pasta hot longer
Common Beginner Mistakes to Avoid
- Not salting pasta water enough – it should taste salty like sea water
- Overcooking pasta – always aim for al dente (slightly firm when bitten)
- Forgetting to reserve pasta water – set a reminder or place a measuring cup in your colander as a visual cue
- Adding cold cream cheese to sauce – room temperature cream cheese blends much more smoothly
- Rushing the sauce blending – take time to ensure it’s completely smooth
