15-Minute Roasted Red Pepper Pasta

15-Minute Roasted Red Pepper Pasta
15-Minute Roasted Red Pepper Pasta
Prep time
5 MIN
Total time
15 MIN
Serves
4

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This sweet and savoury Roasted Red Pepper and Tomato soup pasta dish will tickle your family’s taste buds. 

Roasted Red Pepper Pasta Ingredients

How to Make Roasted Red Pepper Pasta

  1. Prepare rigatoni according to package directions. Drain and keep warm.
  2. While pasta is cooking, prepare the pepper pasta sauce. In a nonstick skillet, heat olive oil over medium-high. Cook the onion and garlic for 3-5 minutes, stirring often, or until lightly browned.
  3. Add Campbell's Roasted Red Pepper and Tomato Soup, milk, cream, and pepper (optional); gently whisk until smooth and simmering. Reduce heat, simmer 2-3 minutes or until sauce has thickened slightly.
  4. Stir Parmesan and fresh basil, parsley, and oregano into pasta sauce. Toss sauce with hot pasta and serve with more Parmesan cheese, if desired.

Recipe Tips

Optional Ingredients

  • Fresh red bell peppers, if desired
  • Oregano, if desired
  • Red pepper flakes, if desired

Pasta Meat Options

Chicken or Italian Sausage
  • Follow the first step as directed.
  • Before sautéing the onion and garlic, spray the nonstick skillet with oil and sauté 1 lb (454 g) cubed boneless skinless chicken or italian sausage over medium-high heat, about 5 minutes or until cooked through; remove from pan.
  • In the same pan, continue with step 2 in the directions above. Stir the cooked chicken back into the pan with the soup.

    • Like this recipe?

    Check out our Roasted Red Pepper Mozzarella Pasta recipe (with chicken).

    Recipe Made With

    CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

    Product Information

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