Creamy Roasted Red Pepper Pasta

The first time I made this roasted red pepper sauce, I stood over the blender watching the vibrant orange-red color emerge and honestly could not believe something that beautiful came from a jar and five minutes of effort. My roommate wandered in, drawn by the smell of caramelized onions and garlic, and asked what restaurant Id ordered from. That was the moment this pasta became my weeknight go-to when I want something that feels special but requires zero energy.

Last winter during a particularly brutal week of deadlines, I made a double batch of this sauce and kept it in the fridge. My partner and I ended up eating it three nights straight, each time adding something different to the base recipe. By the third night, we were eating straight from the pan standing up because waiting to sit down felt like too much effort. That was the week I decided this pasta officially qualified as self-care.

Ingredients

• 12 oz penne or fettuccine: I prefer penne because those ridges catch every drop of sauce, but any pasta shape works here
• 1 jar roasted red peppers: The jarred ones are packed in brine which adds subtle seasoning you cannot get from roasting your own
• 2 tbsp olive oil: This creates the foundation for sautéing your aromatics and adds a fruity undertone to the final sauce
• 1 small yellow onion: Finely chopped so it melts into the sauce rather than creating texture
• 3 cloves garlic: Do not be tempted to reduce this, the garlic balances the sweetness of the peppers
• 1/2 cup heavy cream: Plant-based cream works beautifully if you need this to be vegan
• 1/4 cup grated Parmesan: Adds umami depth that makes the sauce taste like it simmered for hours
• 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what else you added
• 1/4 tsp crushed red pepper flakes: Optional, but I love the subtle warmth that cuts through the cream
• Salt and pepper: Taste as you go because jarred peppers already contain salt
• 2 tbsp fresh basil or parsley: Fresh herbs add brightness that cuts through the rich sauce

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil and cook pasta until al dente, reserving that precious 1/2 cup pasta water before draining

Build your flavor base:

Heat olive oil in a large skillet over medium heat and sauté the chopped onion for 4 to 5 minutes until it turns translucent and sweet

Add the aromatic punch:

Toss in the minced garlic and cook for just 1 minute until fragrant, watching carefully so it does not brown

Create the sauce:

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

Bring it together:

Pour that gorgeous sauce back into the skillet and simmer for 3 to 4 minutes while stirring occasionally

Finish and serve:

Toss the pasta directly into the skillet, adding pasta water as needed, then serve immediately topped with fresh herbs and extra Parmesan

Save

My friend who claims to hate vegetables tried this pasta and quietly asked for seconds before admitting she had no idea what was in the sauce. Now she requests it every time she comes over, and I have started keeping an extra jar of roasted peppers in the pantry just for her visits. Some of the best meals are the ones that convert people without them even realizing it happened.

Making It Your Own

The beauty of this sauce is that it plays well with whatever you need to use up in your refrigerator. I have added sautéed mushrooms for earthiness, wilted spinach for color, and even roasted broccoli when I needed to stretch the meal to feed unexpected guests.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess while complementing the sweet roasted peppers. If you prefer red, something light like a Barbera will not overpower the delicate flavors but still feels substantial enough for a pasta dinner.

Storage And Reheating

The sauce actually tastes better the next day as the flavors have time to meld and develop. I often make a double batch on Sunday and portion it into glass containers for emergency weeknight meals when cooking feels impossible.

• Add a splash of cream or pasta water when reheating because the sauce thickens considerably in the fridge
• This pasta does not freeze well due to the dairy, but the sauce alone freezes beautifully for up to three months
• Never microwave pasta with cream sauce because it will separate, reheat gently on the stove instead

Save

There is something deeply satisfying about a restaurant-quality pasta that comes together in the time it takes to boil water. I hope this becomes one of those recipes you turn to when you need a little comfort without any fuss.

Recipe FAQs

→ Can I make this dairy-free?

Yes, substitute heavy cream with full-fat coconut cream, cashew cream, or your favorite plant-based cream alternative. Use vegan Parmesan or nutritional yeast in place of dairy Parmesan. The sauce will still be creamy and delicious.

→ What type of pasta works best?

Penne, fettuccine, rigatoni, or fusilli all work beautifully. The creamy sauce clings well to pasta with ridges or curves. Choose high-quality dried pasta or fresh pasta for the best texture and flavor absorption.

→ Can I use fresh roasted red peppers instead of jarred?

Absolutely. Roast fresh red peppers over an open flame or under the broiler until charred, then place in a bowl covered with plastic for 10 minutes. Peel off the skin, remove seeds, and use two medium peppers in place of the jarred version.

→ How spicy is this dish?

The red pepper flakes add mild heat. For a spicier version, increase to 1 teaspoon. For no heat, simply omit the flakes entirely. The smoked paprika provides flavor without significant spiciness.

→ Can I freeze the sauce?

The sauce freezes well for up to three months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently over low heat, adding a splash of cream or pasta water to restore consistency.

→ What proteins can I add?

Grilled chicken strips, sautéed shrimp, or crispy pancetta complement the flavors beautifully. For vegetarian options, add sautéed mushrooms, spinach, or white beans during the last few minutes of cooking.