Roasted Red Pepper Pasta(rnak)

In honor of the NHL playoffs, I bring to you my favorite pasta!

This recipe originally came from With Peanut Butter on Top. However, I am making it with a small twist after I found snapshot hockey pasta by Pastabilities.

“Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Calories 627kcal
Author Samantha Buckner


  • 12 oz rigatoni pasta, or pasta of choice
  • 1 tbsp minced garlic, approximately 3-4 cloves
  • 3 shallots, thinly sliced (or 1/2 medium yellow onion)
  • 2 tbsp butter
  • 1 cup half-and-half, or sub with milk of choice or heavy cream
  • 4 oz cream cheese, softened to room temp and cubed
  • 1/2 cup grated parmesan cheese
  • 12 oz jar of roasted red peppers (in water), drained and rinsed


  • fresh or dried basil grated
  • parmesan cheese


  1. Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Drain well and return to pot.
  2. While the pasta is cooking, heat butter in a large sauce pan over medium heat. One melted, add the sliced shallots and cook until translucent; 2-3 minutes. Add the minced garlic and cook 1 minute.
  3. Pour in half-and-half and stir to loosen any onions or garlic. Add the parmesan cheese and cream cheese. Stir frequently for 2-3 minutes, or until cream cheese has melted. Add the roasted red peppers to warm.
  4. Safely pour the sauce into a food processor (or safe dish to use an immersion blender) or blender and puree until creamy. Taste test sauce and season with salt and pepper, if desired and to taste. Pour the sauce over the pasta and gently toss to coat.
  5. Serve garnished with fresh basil and parmesan cheese. Enjoy!


I recommend carefully pouring the sauce into a food processor or blender to fully puree the ingredients. You don’t want to be left with any chunks! I have a Hamilton Beach Food Processor and it works like a dream for me. I received one as a wedding gift 8 years ago and the only reason I ended up with a new one was because I had accidentally dropped and cracked the bowl!

Cream cheese will melt quicker and easier if it is first softened to room temperature and then sliced into small cubes prior to being added to the pan. Forget to take it out of the fridge in time? No problem! Simply place it close to (but a safe distance from) the burner when your pot of water is coming to a boil. I generally place it on the stove (I have a glass top) and it warms enough to soften it. “

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