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Spicy cream pepper pasta

Spicy cream pepper pasta

4 servings


  • 2 tsp minced garlic
  • 1 medium red onion, chopped
  • ½ tbsp crushed red pepper flakes
  • 1 tsp paprika
  • 2 tbsp olive oil
  • ¼ cup gluten-free chicken broth
  • 1¾ cups crushed tomatoes
  • ¾ tbsp basil, chopped
  • ½ tsp oregano, chopped
  • ½ cup heavy cream
  • 12 oz package gluten-free pasta
  • gluten-free meatballs
  • Castello® Crumbled Blue


1. Cook pasta and meatballs according to package directions. Set aside.

2. In a large skillet over medium-high heat, combine oil, onion, garlic, red pepper flakes, and paprika. Cook until the onion becomes tender (about 2-3 minutes).

3. Add tomatoes, chicken broth, basil and oregano and stir thoroughly. Simmer until slightly reduced (about 8-10 minutes).

4. Add cream and mix well. Immediately remove from heat and combine with cooked pasta and meatballs.

5. Top with desired amount of Castello® Crumbled Blue.