37 Reviews

Loved it!! It was delicious - the pasta was still boiling and I couldn't stop eating the sauce w/a spoon. This will become a staple of mine .... for pasta, for dips, w/more ingredients .... the possibilities are endless.

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Jane*in*RI April 07, 2003

I made this for dinner tonight and the kids and I all liked it. I also wish I had a little more direction with the ingredients. I used an 8 ounce container of chive and onion cream cheese, a 12 ounce jar of roasted red peppers. I processed the two together in the blender and then added just a little of the oil that the peppers were packed in to give it more of the red pepper flavor. I added some cooked, diced chicken that I seasoned with italian seasoning and some mushrooms. It made a nice main dish. Thanks for the recipe.

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Auvan July 29, 2010

I thought this was really good. I used a 12oz jar of Mezzetta roasted bell peppers and a 6.5oz container of Philadelphia Parmesan with Garlic & Herb Cracker Spreads.

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mmsbin August 13, 2009

Very good! I used 16oz of red peppers and used 1/2 of a spreadable cheese and a container of Philadelphia cooking cream (Italian herb), added come chicken and green peppers strips for extra veggies and protein. This will be making it's way into our regular dinner rotation.

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Katorugger September 27, 2013

Very tasty for a two ingredient sauce! I used regular cream cheese because it was more economical and I used garlic powder, black pepper and a bit of sea salt for spunk - you could add whatever you feel like to it. I prefer the chunkiness so just cut up the red pepper instead of putting it in the blender. I agree that you could use this as a dip for a multitude of things. Thanks for posting such a simple and delicious recipe, Richard-NYC.

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Garlic Chick May 06, 2012

This was a great recipe. I added some cooked chicken pieces to the sauce and doubled the ingredients. I think the author meant a cheese like Boursin. I used the light version of this cheese and it came out great. Thanks for sharing

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Chef Saskatchewan Bound February 05, 2011

Good and easy weeknight meal. Agree with some of the other raters though, it'd be nice to know how big of a container for the cheese. Thanks for posting

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I Cook Therefore I Am June 06, 2010

This dish turned out kind of blah. It needed some sort of spicy kick or more flavor. We used Philadelphia garlic and chive cream cheese (the smaller, normal size container 3.5oz I think) and Mancini brand of peppers. The outcome of the recipe is probably dependent on what cheese you use and how much. I wish the recipe mentioned what size of container of cheese to use and/or specified what type (cream cheese? any type of spreadable cheese?).

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alynic May 14, 2010

Really easy and delicious! I used regular cream cheese and added some garlic powder, chives, dill weed , pepper and some seasoning salt. I put it ALL in the blender with about 2 T of water - perfect! heated the sauce and added some parmesan at the end right before adding to the pasta - husband loved it too! Thanks for a great recipe.

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John'sGurl October 07, 2009
Pasta with Creamy Red Roasted Pepper Sauce