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
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Roasted Red Pepper and Chipotle Pepper in Adobo Angel Hair Pasta
Ingredients
For the Pasta:
- 2 tbsp butter
- 1/2 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
- 1/2 tsp salt or to taste
- 1/4 tsp white pepper or to taste
- 1/2 tsp smoked paprika
- 1 cup heavy cream
- 16 oz dried angel hair pasta reserve 1/2 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
Instructions
- 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 1/2 to 3/4 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 1/4 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!
Video
Notes
Nutrition
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Toodles! xx
Carol at Wild Goose Tea says
This is a beauty of a recipe. Wonderful mix of ingredients. I love Angel Hair pasta. I am not obsessed with roasted red peppers. I merely like them. BUT after you have your special week, maybe you will
get me to build a float and join your parade!
Maureen | Orgasmic Chef says
I too love roasted peppers. When I roast them myself I roast heaps and store them in olive oil but I’ve been known to stack quite a few in the pantry!
This pasta looks gorgeous and 30 minutes? you beauty!
Joanne T Ferguson says
G’day! Looks to be a winner dinner for me Kim! YUM!
Cheers! Joanne
[email protected] Riffs says
Gosh, this is a terrific recipe. Love it! And I love roasted red peppers too. So you know I totally can’t wait for your Roasted Red Pepper Week! Is it May yet? 😉
suzanne Perazzini says
That looks all gooey and delicious. Pasta is my fall-back dish for almost any occasion and I always have tomatoes or peppers in my fridge so I am set if the munchies take over.
Jennie @themessybakerblog says
I love your obsession for roasted red peppers. Why? Because I reap all the benefits. It’s a win-win. I love the idea of having a roasted red pepper week–so fun! This pasta did blow my mind. Oh, this is gonna happen.
Jamie @ Love Bakes Good Cakes says
This is some of the best looking pasta I’ve ever seen! Now, if I only had a bowl of it! 🙂 Pinned!
Jen says
I have LOVED seeing how much your blog has grown and progressed! Your photos are amazing, and I am SOOO happy for you!
Kim Beaulieu says
Awe, thanks Jen. How the heck are you? And the kids. Shoot me an email and let me know how everyone is doing. I miss chatting. xx
Ramona W says
Gosh… I am doing low carb these days and this makes me just miss pasta with a vengeance. I am day dreaming of sticking my face into that bowl. 🙂 Wishing you the happiest Easter!! 🙂
Kim Beaulieu says
I don’t think I could ever do low carb. It’s just not in me, big props for those who can. I’d be a crying mess. lol.
Happy Easter girl. xx
Aurora Importing says
I bet you it takes me longer to say the name of the recipe than to it a bowl of it 😉
~Andrés
Kim Beaulieu says
Ha, it’s totally true. This made me howl with laughter. xx
Stacy says
Funnily enough, I am not a fan of bell pepper raw, but give them the red ones roasted, whole different story! Beautiful dish, Kim!
Stacy says
Give me! Obviously. Please.
Becca from It's Yummi! says
Roasted peppers make me swoon and pasta makes me giddy… pass the plate, please!!
Terra says
This recipe has my name written all over it!!! Hubby and I love all these flavors together, so good! Yum, Hugs, Terra
Vicki says
This looks incredible! Question… What size jar of red peppers do you use… How any ounces?
Kim Beaulieu says
Hey Vicki, thanks so much. I’m in Canada so ours are in ml. I used a 300 ml jar, which is equal to about 10-ish ounces. Hope that helps. I’ll make sure I go adjust the recipe so people know. Thanks for catching that.
Alice @ Hip Foodie Mom says
oh my gawd, Kim!!! this pasta looks fabulous!!! I’m going to try this!
Rachel Hutson says
Made this tonight, it was great!! It had a great combination of sweet and spicy. I followed the recipe exact, but I did make some grilled chicken to go with it. This is certainly a keeper, thank you so much!!!
Kim Beaulieu says
Yeah, so happy to hear you liked it. Grilled chicken sounds awesome with this. I’ll have to try that myself. Thanks so much for taking the time to come let me know. I really appreciate it.
Barbara says
I’m a huge fan of roasted red peppers in a cream sauce. Seriously huge, and I adore chipotle anything. So this sauce…..? I should have known better. I did know better, but I was in a hurry and unsure of how much there would be at the end. The one flavoring here that I simply cannot continue to use in this great a quantity is the basil. Its anise flavor so overpowered everything else that’s all I could taste, so I didn’t eat more than a few bites. I cooked hubby some Italian sausage on the side, and I had none, but he lapped up the pasta with glee; all the more for him! It was a raging success on his side of the table, and I will make it again, but with only a pinch of basil so I can really taste those wonderful peppers and the chipotle. We are used to some good amount of heat, so I could increase that a little next time, but I really missed the red pepper flavor delicacy, so probably not. This is a keeper, if tweaked to suit my abhorrence of anise, so I thank you for it! I look forward to some of your other red pepper concoctions! Tomorrow I’m going to make some adobo sauce from scratch because there’s so little in those tiny cans, and I can certainly make my own chipotle paste. We have an outstanding Mexican market or two here where I can buy dried chipotle and many other kinds of peppers. Mexican is our favorite ethnic cuisine, being from the southwest and Southern california, so I was thrilled to find a recipe that fused Italian and Mexican; I’d love to find more.
Leslie says
This dish was an absolute hit! Perfect combination and layers of flavor! Thank you! I am looking forward to trying many more of your recipes!
Kim Beaulieu says
Awe, thanks so much Leslie. I am so happy you liked it.
Sharon Stephenson says
This was really good!! I added shrimp to mine and was yummy. I also added some Fire Roasted Tomatoes (canned) to extend the sauce and it added even more flavor!! I also added a little Chardonnay White Wine. Cant wait to try it with half ground round and Italian sausage (ground-no skin) – not a huge fan of sausage ( : Oh! watch the chipotle peppers in adobo sauce and crushed red pepper flakes–I almost made mine too hot and I did not use the RPF and only used one Chipotle Pepper! I will cook this again!!! Thank you for the recipe!!
Jodie says
I made this today and oh my goodness was it delicious!! I am obsessed with chipotle peppers so as soon as I saw this I knew I had to make it. I did double to chipotle peppers in it so was a tad spicy, but had a wonderful smoky flavor, and the smell was absolutely mouthwatering. I added some shrimp to it and was perfect! I will make this again and again. Thank you!
Kim Beaulieu says
I’m so happy you liked it Jodie. I love that you added shrimp and extra chipotle. Thanks so much for taking the time to let me know how it turned out. I really appreciate it.
Gina says
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.
Kim Beaulieu says
Hi Gina. Thanks so much.
You are a genius. I’m trying that tomorrow.
S. MacKinnon says
Delicious! I’ve made this several times and always double the recipe.
Kim Beaulieu says
Thanks so much for letting me know. I’m so happy you love it.
Ann Davis-Rowe says
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.
Kim Beaulieu says
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.