This Roasted Red Pepper and Chipotle Pepper in Adobo Angel Hair Pasta is simple to make yet full of complex flavours, a bit of heat and a creamy sauce.
Basically I'm a sucker for a good roasted red pepper pasta and this version for angel hair pasta does not disappoint!
Seriously man, I can barely stand how good this is. It's going to blow your mind but not your budget. Or you schedule because you can make this in 30 minutes or less.
Okay, I'll wait while you compose yourself. You good?
Not even kidding, I love quick recipes. I figure I could spend all day making one dish, or I can do easy dishes and free up time for other things. More bang for your buck, right?!
Certainly, most of us are so busy these days. Having quick recipes you can get on the table in under 30 minutes is super helpful to anyone trying to juggle too many balls in the air. Which is pretty much everyone on earth nowadays.
I'm totally coming clean about how completely obsessed with roasted red peppers I am. I cannot get enough of them. I keep my pantry stocked with jars of them for the winter. They are perfect for so many recipes, super versatile and absolutely delicious.
Obviously, I am also wildly obsessed with chipotle peppers in adobo. You can buy them in tiny little cans and just use a small amount to give kick to any dish.
We have trouble finding them where we live so my daughter picks them whenever she shops state-side. The joys of living so close to the border. She usually treks over at least once a month. So many cooler shopping choices over in the states.
Craving more roasted red pepper recipes:
- Meatless Roasted Red Pepper Lasagna
- Roasted Red Pepper Pasta with Italian Sausage
- Easy Roasted Red Pepper Pasta
- Mini Meatloaf Sandwiches with Red Pepper Pesto
- Steak Fajitas with Drunken Peppers
Craving more dinner recipes:
- Honey Baked Chicken and Potatoes
- Sweet and Spicy Slow Cooker Carnitas
- Cashew Chicken
- Brown Butter Garlic Parmesan Pasta
- Root Beer Chicken Wings
- More Dinner Recipes!
Places to stalk Cravings of a Lunatic
Facebook ~ Twitter ~ Pinterest
Instagram ~ YouTube ~ Kiss My Smoke
Roasted Red Pepper and Chipotle Pepper in Adobo Angel Hair Pasta
For the Pasta:
- 2 tbsp butter
- ½ sweet onion diced
- 2 shallots diced
- 12 oz roasted red peppers, jarred drained
- 2 cloves garlic minced
- 2 tbsp chipotle peppers in adobo sauce adjust this to your heat tolerance
- 2 tbsp good quality tomato paste the tube kind if you can find it
- 2 tbsp dried parsley
- 1 tbsp dried basil
- ½ tsp salt or to taste
- ¼ tsp white pepper or to taste
- ½ tsp smoked paprika
- 1 cup heavy cream
- 16 oz dried angel hair pasta reserve ½ cup of pasta water before draining
For the Optional Garnishes:
- parsley fresh or dried, to taste
- red pepper flakes less for a little heat, more if you like more heat
- 2 oz fresh Parmesan cheese or to taste
- The very first thing to remember about 30 minute meals is to have everything ready to go, having that organized ahead of time makes a world of difference.
- Before you start any other prep you need to fill a stock pot about ½ to ¾ full of water. Put on the stove over high heat and bring to a boil while you work on everything else. This is the key to this recipe finishing in under 30 minutes. Once it come to a boil you can add salt, but not until it boils.
- In a large skillet or sauté pan over medium heat, heat 2 tbsp of butter. Once it starts to froth, toss in your onions and shallots. Stir and cook them for about 3 to 5 minutes, you want them translucent, but just starting to brown on the edges. Now add your roasted red peppers and continue cooking for about 2 to 4 minutes, you want everything starting to brown and get a rich colour. Add your garlic and chipotle peppers in adobo, cook for another minute, just letting the garlic get fragrant. Add the tomato paste and stir for about another 1 to 2 minutes. It will deepen everything and give an incredible flavour and aroma to the mixture. Remove from heat.
- Pull the 2 chipotle peppers out and slice them as fine as possible. Transfer the rest of your mixture to a food processor with the chopping blade attached, add the chipotle pepper back in plus the parsley, basil, salt, white pepper and smoked paprika. Pop the lid on and give it a whir, let it break up the mixture into chunks. Don’t let it become a paste, or a pesto, just a quick whir so it’s still really chunky. Pea sized pieces are okay, and encouraged.
- Transfer that mixture back to your pan and warm it back up over medium-low heat. Add the cream and stir until thickened.
- At this point your water should be boiling, salt the water generously, reduce the heat slightly and toss in your pasta. Angel hair pasta only takes 2 minutes to cook. Remove from heat.
- Reserve ¼ cup of your pasta water, then drain the pasta. Please do not rinse your pasta, it does not need it. The sauce will stick better if you don’t rinse your pasta.
- Pour the cooked pasta into the sauté pan and begin to flip it around till it starts to meld together. Add the pasta water to help it mix and thicken. Pasta water is a great way to get your pasta and sauce to meld. Keep flipping or use tongs to bring it together.
- Serve family style. Garnish with more parsley and cheese. If you are really adventurous shake some red pepper flakes over top. Our family loves heat so please adjust this recipe to your own heat tolerance.
- This recipe is a thick, robust and creamy pasta that packs a punch. I hope you enjoy it. If you have more than 30 minutes, and are a meat eater toss some Italian Sausage in this. That’s a huge family favourite in our home.
- Serve with a big old pasta loving smile!
Thanks for visiting today!
Check out my recipe index for more amazing recipes. You can find more appetizer recipes and tons of snack recipes.
While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.
You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.
Love this! Thanks for sharing the recipe!
I freeze the leftover chipotle peppers in an ice tray then pop them into a freezer bags. It lets me grab as many peppers as I need for each recipe.
Hi Gina. Thanks so much.
You are a genius. I'm trying that tomorrow.
Delicious! I've made this several times and always double the recipe.
Thanks so much for letting me know. I'm so happy you love it.
I used this as a jumping off point for meal prep, and, wow, I am loving it! I roasted a head of cauliflower and some mushrooms then pulsed those in the food processor after the sauce base to make a veggie-full faux meat sauce. Instead of the full cup of cream, I used half a cup of chicken stock and two splashes of 1/2 and half, along with the end of a bottle of red wine — also helpful for deglazing — and a splash of balsamic for my own acidic preferences. Served over zoodles with a sprinkle of mozz, it’s making my desk lunches very happy. It’s so good and rich, I have to make the fully creamy dreamy thing for my thinks-he’s-pepper-averse husband! Thank you for sharing.
I love when people get creative and put twists on recipes. That's always the fun part of cooking for me. Your version sounds absolutely delicious.
This was delicious! Thanks for the recipe.
Thank you. Glad you liked it.