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Pasta With Creamy Sauce

Pasta with Creamy Roasted Pepper and Tomato Sauce

Erica Dinho
5 from 34 votes
Course Main Course
Cuisine International
Servings 4 servings


  • 1 pound dried shells or favorite pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • cup chopped onion
  • 2 garlic cloves minced
  • 1 28oz can tomato sauce
  • 2 roasted red bell peppers
  • ½ cup chicken or vegetable broth
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon dried oregano
  • ½ teaspoon fresh thyme
  • Pinch red pepper flakes optional
  • Salt and pepper
  • 1 cup parmesan cheese


  • Bring a large pot of water to a boil over high heat.
  • In a large saucepan over medium heat, melt the butter with the olive oil. Add the onions, garlic and thyme and sauté until softened, about 3 minutes.
  • Place the tomato sauce, roasted peppers, chicken or vegetable broth in the blender and blend until smooth.
  • Add the tomato mixture to the sauce pan and cook, stirring frequently, about 5 minutes. Season with salt and pepper.
  • Add the heavy cream, oregano, parmesan cheese and cook for about 5 minutes more. Stir and add red pepper flakes.
  • Meanwhile, add 2 tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
  • Drain the pasta and add to the sauce. Warm briefly over low heat to blend the flavors and serve.
Keyword pasta
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