Red Pepper Pasta with Basil Cream Sauce


Main Dish
Red Pepper Pasta with Basil Cream Sauce

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    This homemade red pepper flake-infused pasta has just the right amount of heat with a savory cream sauce to help tame the flame.

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    Servings and Ingredients

    Serves 6
    Red Pepper Pasta
    1 to 2 tbsp. Hy-Vee crushed red pepper, plus additional for serving
    ¼ c. water
    2 ½ c. Gustare Vita 00 flour
    ½ tsp. Hy-Vee salt
    3 Hy-Vee large eggs
    Basil Cream Sauce
    1 c. Hy-Vee heavy whipping cream
    ½ c. Hy-Vee 33%-reduced-sodium chicken broth
    1 tbsp. Hy-Vee all-purpose flour
    1 small shallot, finely chopped
    ½ c. Hy-Vee shredded Italian cheese blend
    ½ c. fresh basil, chopped, plus additional for garnish

    Things To Grab

    • Blender
    • Large bowl
    • Plastic wrap
    • Pasta machine
    • Large stockpot
    • Colander
    • Small saucepan
    • Whisk


    1. Prepare Pasta: Pulse crushed red pepper and water in a blender until pepper is slightly chopped; set aside.

    2. Combine flour and salt in a large bowl. Make a well in the flour, and crack eggs into well. Mix using fingertips until combined. Pour crushed red pepper mixture into flour mixture. Continue to mix until pasta forms a ball.

    3. Dust a clean work surface with flour. Knead pasta dough 8 to 10 minutes, or until elastic, working in additional flour as needed. Cover and allow dough to rest for 10 minutes.

    4. Sprinkle flour on pasta machine. Cut dough into 4 portions. Feed 1 portion of dough through the widest setting; fold into thirds and repeat 3 more times. Move dough through smaller settings, one pass at a time, until pasta is 1/16-inch-thick. Feed dough through the fettuccine setting and place on a flour-dusted surface. Allow pasta to dry for at least 1 hour.

      Hyvee Culinary Expert Tip
      If you do not have a pasta machine, on a lightly floured surface roll one portion into a 12-inch square about 1/16-inch thick. Lightly dust both sides of squares with additional flour. Let stand, uncovered, about 20 minutes and cut as desired.
      Hy-Vee Seasons Magazine
    5. When ready to cook, bring lightly salted water to a boil. Cook pasta 4 to 5 minutes, or until al dente. Drain; set aside.

    6. Prepare Basil Cream Sauce: Place cold cream, chicken broth, and flour in a small saucepan. Whisk until flour is incorporated and bring to a boil over medium heat.

    7. Stir in shallot and reduce heat. Simmer 2 to 3 minutes; remove from heat. Whisk in cheese and basil.

    8. Toss pasta with warm sauce and serve immediately with fresh chopped basil and additional red pepper flakes, if desired.

    Nutrition facts


    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 145mg
    • Sodium: 360mg
    • Total Carbohydrates: 81g
    • Protein: 17g

    Daily Values

    Iron 30%
    Calcium 10%
    Vitamin D 6%
    Potassium 6%

    Recipe Source:

    Hy-Vee Test Kitchen