Creamy Roasted Red Pepper Pasta

The first time I made this sauce, my kitchen filled with this incredible roasted pepper aroma that had my roommate poking her head in, asking what restaurant I'd ordered from. I almost felt guilty admitting it was just jarred peppers and cream whizzed together in five minutes flat.

Last winter, my sister came over completely exhausted after work, and I set a steaming bowl of this in front of her. She literally stopped mid-sentence, took three bites without looking up, and then asked if I'd secretly hired a nonna to move in with me.

Ingredients

• 12 oz penne or fettuccine: Something with ridges or curves really holds onto this velvety sauce, though Ive used whatever pasta was hiding in the back of the pantry with perfectly fine results
• 1 jar roasted red peppers, drained: Jarred is totally fine here—just give them a gentle squeeze to remove excess liquid before blending
• 2 tbsp olive oil: This is for sautéing the aromatics, building that foundation of flavor
• 1 small yellow onion, finely chopped: The sweetness here balances the smokiness of the peppers
• 3 cloves garlic, minced: Fresh garlic makes such a difference—dont be tempted to use the pre-minced stuff
• 1/2 cup heavy cream: Plant-based cream works beautifully if you need this to be vegan
• 1/4 cup grated Parmesan: This adds that salty, umami depth that makes the sauce feel restaurant-quality
• 1/2 tsp smoked paprika: This little pinch amplifies the roasted flavor of the peppers
• 1/4 tsp crushed red pepper flakes: Optional, but I love the gentle heat it brings
• Salt and black pepper: Season generously at every stage
• 2 tbsp fresh basil or parsley: This bright garnish cuts through all that richness

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook pasta until al dente, then reserve that pasta water before draining—its liquid gold for adjusting sauce consistency later

Build your flavor base:

Heat olive oil in a large skillet over medium heat, then sauté the onion until soft and translucent, about 4 or 5 minutes, adding the garlic for just one minute so it doesnt burn

Make the magic sauce:

Transfer the sautéed aromatics to a blender with the drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes, then blend until completely smooth and creamy

Simmer and season:

Pour the sauce back into the skillet and let it bubble gently over low-medium heat for 3 or 4 minutes, tasting and adjusting with salt and pepper

Bring it all together:

Add your drained pasta to the skillet and toss until every piece is coated, adding splashes of that reserved pasta water if the sauce feels too thick

Finish and serve:

Plate it up immediately, scattered with fresh herbs and an extra dusting of Parmesan if youre feeling indulgent

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This recipe became my go-to dinner party dish after my friend Mark, who claims to hate creamy sauces, went back for thirds and then asked for the recipe before he even left my apartment.

Making It Your Own

Ive added sautéed mushrooms when I needed something more substantial, and spinach wilts beautifully right at the end if you want to sneak in some greens.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the cream, but honestly, any light white wine you have open will work beautifully here.

Meal Prep Secrets

The sauce actually gets better after a day in the fridge, so dont hesitate to make it ahead.

• Double the sauce batch and freeze half for those nights when cooking feels impossible
• If reheating, add a splash of cream or pasta water to bring it back to life
• This pasta doesnt reheat well for lunch the next day—pack the sauce separately and cook fresh pasta

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Theres something so comforting about a pasta dish that comes together this quickly but still feels special enough for company.

Recipe FAQs

→ Can I make this dairy-free?

Substitute heavy cream with coconut cream, cashew cream, or oat milk. Use vegan Parmesan or nutritional yeast instead of dairy cheese.

→ What pasta shapes work best?

Penne, rigatoni, and fettuccine all capture the sauce beautifully. Short pasta with ridges holds the creamy blend particularly well.

→ How long does the sauce keep?

Store sauce separately in an airtight container for up to four days. Reheat gently with a splash of water or cream before tossing with pasta.

→ Can I use fresh roasted peppers?

Absolutely. Roast fresh red peppers over an open flame or under a broiler until charred, then peel before blending.

→ Is this freezer-friendly?

The sauce freezes well for up to three months. Thaw overnight in the refrigerator and reheat slowly, adding liquid as needed.

→ What can I add for extra protein?

Grilled chicken strips, sautéed shrimp, or white beans all complement the sweet-smoky flavors without overpowering the sauce.