Creamy Roasted Red Pepper Pasta

The first time I made this sauce, I stood over the blender watching the mixture turn into the most gorgeous sunset-orange color Ive ever seen in a kitchen. It was one of those Tuesday nights where the fridge was basically empty, but a jar of roasted red peppers had been sitting there for weeks, judging me every time I opened the door. The transformation from simple jarred vegetables to something that tasted like it came from a tiny Italian nonnas kitchen honestly shocked me.

I served this to my skeptical brother who claims he hates cream sauces, and he went back for seconds without saying a word. The way the roasted peppers bring this natural sweetness that plays against the smoked paprika and garlic is just magic. It is become my go-to when I want comfort food that still feels bright and vibrant instead of heavy.

Ingredients

• 12 oz penne or fettuccine: Penne grabs sauce beautifully in those tubes, but fettuccine makes for elegant twirling and forkfuls
• 1 jar roasted red peppers, drained: These are the star of the show, bringing smoky sweetness and that stunning color
• 2 tbsp olive oil: Creates the foundation for sautéing your aromatics
• 1 small yellow onion, finely chopped: Adds subtle sweetness and depth to the sauce base
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here for that aromatic punch
• 1/2 cup heavy cream: Plant-based cream works beautifully if you need to keep it dairy-free
• 1/4 cup grated Parmesan: Brings salty umami that balances the sweet peppers
• 1/2 tsp smoked paprika: Reinforces the smoky notes from the roasted peppers
• 1/4 tsp red pepper flakes: Just enough warmth to make things interesting
• 2 tbsp fresh basil or parsley: Fresh herbs at the end cut through all that rich creaminess

Instructions

Get Your Pasta Water Going:

Bring a large pot of salted water to boil, then cook your pasta until just al dente. That slightly firm texture is crucial because the pasta will finish cooking in the sauce later.

Sauté Your Aromatics:

Heat olive oil in a large skillet over medium heat, cooking the onion until soft and translucent, about 4 to 5 minutes. Add garlic for just one minute, you want it fragrant, not browned or bitter.

Blend That Beautiful Sauce:

Transfer the onion and garlic to a blender with the drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes. Blend until completely smooth, about 1 to 2 minutes.

Simmer and Season:

Pour the sauce back into your skillet over low-medium heat and let it bubble gently for 3 to 4 minutes. Taste now and add salt and pepper until it sings.

Bring It All Together:

Add your drained pasta to the skillet, tossing to coat every piece. That reserved pasta water is your secret weapon if the sauce needs loosening.

Finish With Flourish:

Serve immediately in bowls topped with fresh herbs and an extra dusting of Parmesan if you are feeling generous.

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This recipe saved me during a dinner party where I completely forgot to plan a main course until an hour before guests arrived. The fact that I could pull something this impressive together with pantry staples while carrying on a conversation in the other room made it an instant permanent resident in my weekly rotation.

Making It Your Own

I have discovered that this sauce plays beautifully with additions. Sautéed mushrooms add earthiness, spinach brings freshness, and if you eat meat, some grilled chicken or shrimp turns it into protein-packed comfort. The base is so versatile that it has become my canvas for clearing out the vegetable drawer.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the cream while complementing the sweet peppers, or go for a light-bodied red like Pinot Noir if you want something with more fruit. Honestly, whatever wine you have open will probably work, the sauce is forgiving that way.

Storage and Make-Ahead Tips

The sauce keeps beautifully in the refrigerator for up to four days, and it actually develops deeper flavors after a night. When reheating, add a splash of cream or pasta water to bring back that silky consistency.

• Freeze the sauce in portion-sized bags for those emergency weeknight dinners
• Double the batch and sauce half, freeze half for future you
• The sauce works over any shape pasta, even gnocchi or ravioli

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Some nights the simplest ingredients create the most memorable meals, and this pasta has taught me that elegance does not require complexity.

Recipe FAQs

→ Can I make this dish vegan?

Absolutely. Simply substitute the heavy cream with your preferred plant-based cream alternative and swap the Parmesan for vegan Parmesan or nutritional yeast. The sauce remains just as silky and satisfying.

→ What pasta shapes work best?

Penne and fettuccine are excellent choices as they capture the creamy sauce beautifully. Rigatoni, cavatappi, or even spaghetti would also work well depending on your preference.

→ How long does the sauce keep?

The sauce stores well in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of pasta water or cream to restore consistency. It also freezes beautifully for up to 3 months.

→ Can I use fresh roasted peppers instead?

Certainly. Roast fresh red peppers over an open flame or under the broiler until charred, then peel and proceed as directed. You'll need about 2-3 large peppers to equal one 12-ounce jar.

→ Is this suitable for meal prep?

Yes, this pasta reheats wonderfully. Prepare the sauce and pasta separately, then combine when ready to serve. The flavors actually deepen overnight, making leftovers even more delicious the next day.