Roasted Red Pepper Pasta

I’ve got to give my mom credit for this one. And when I say I “have to give her credit,” I mean… she did everything and I ate it.

But, I mean, I really put some effort into eating it. I did a lot of work too, you know?

I am such a good daughter.

Anyway, it tastes amazing and it’s actually pretty easy. And it’s a perfect meal to cook for a date, or something. Great way to impress a boy.

Not that I think about these sorts of things.

Roasted Red Pepper Pasta

makes four generous servings


  • 1 lb pasta — preferably big noodles like Ziti
  • EVOO divided, for peppers and chicken — about 6 tbs
  • 3 to 5 large bell peppers (use a combination of red, yellow and/ or orange), or one bag of baby tri-color peppers (Trader Joes), cleaned, de-seeded and cut into strips (not too thin – they shrink!)
  • 1 large sweet onion such as a Vidalia, cut into strips
  • 1-2 bottles of Raos brand Vodka Sauce, depending on how saucy you like it, or use another good quality Vodka Sauce
  • salt and pepper to taste
  • 3-4 cooked and cubed boneless chicken breasts (sauteed or boiled – your choice)
  • red pepper flakes, hot or mild to taste
  • Parmesan or Romano to taste

Option:  You could use a combination of chicken and spicy or sweet sausage, or only use the sausage.


Preheat oven to 375 degrees.

Boil a large pot of lightly salted water for the pasta.

Toss pepper and onion strips with EVOO and salt to taste.  You can put the peppers and onions in a large Ziploc, add the EVOO then the salt, seal and shake to combine. Spread them out thin on a baking sheet and roast for about 30 minutes or until done to your liking, redistributing the peppers about halfway through the cooking time.

Saute the chicken pieces in EVOO until almost done in your largest saute pan. They will cook further in the sauce. (Option: you can boil frozen chicken breasts and cube after cooking instead.) Remove from pan and set aside.

Reheat the pan and in it, warm the Vodka sauce on low. Add the roasted peppers, onions and chicken and simmer on low for about 5-10 minutes.

Meanwhile, cook the pasta in salted water to taste and desired doneness – don’t over-cook.

Drain pasta.

Add pasta to sauce/pepper/chicken mixture. Add red pepper flakes to taste – remember – a little at first!

Stir, serve and enjoy.

Top with Parmesan or Romano.



So good. I’m homesick now.



Filed under Blog Posts, Recipes

2 responses to “Roasted Red Pepper Pasta

  1. Mark

    PERFECT! You can impress me with this as soon as I get home!

  2. Yum, can I eat pasta at 9:30 at night? Oh, I am a hungry , sleepy pregnant woman…..that looks so good, I would have a glass of milk with it too.

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