Roasted Red Pepper Pasta

My neighbor handed me a jar of roasted red peppers one Sunday afternoon, insisting I do something with them before they went bad. I had pasta in the cupboard and cream in the fridge, and what started as an improvised weeknight dinner turned into something I now crave regularly. The kitchen smelled like sweet charred peppers and garlic, and by the time I tossed the penne in that silky coral sauce, I knew I'd stumbled onto something special. It's funny how the best recipes sometimes come from using what you have on hand. This dish has become my quiet weeknight victory.

I made this for a small dinner party last spring, and my friend who claims she doesn't like creamy pasta sauces went back for seconds. She kept asking what was in it, convinced there was some secret ingredient she couldn't place. It was just peppers, cream, and good Parmesan, but the roasted sweetness made it taste complex and layered. That night taught me that simple ingredients, when treated right, can surprise even the pickiest eaters.

Ingredients

• Penne or rigatoni: The ridges and tubes catch the sauce beautifully, making every bite rich and satisfying.
• Red bell peppers: Roasting them brings out a deep, sweet flavor that transforms into the heart of this sauce.
• Olive oil: Use a good quality one since it adds a subtle fruity note that complements the peppers.
• Yellow onion: It softens into the background, adding sweetness without overpowering the peppers.
• Garlic cloves: Fresh garlic is key here, it blooms in the oil and adds aromatic depth.
• Heavy cream: This makes the sauce silky and luxurious, balancing the acidity of the peppers.
• Parmesan cheese: Freshly grated melts into the sauce, adding salty, nutty richness.
• Dried oregano: A small amount ties the dish to its Italian roots without making it taste too herbaceous.
• Crushed red pepper flakes: Optional, but a pinch adds just enough warmth to wake up the sweetness.
• Fresh basil: Torn at the end, it adds a bright, peppery finish that lifts the whole dish.

Instructions

Roast the peppers:

If using fresh peppers, char them over an open flame or under the broiler until the skins blister and blacken. Let them steam in a covered bowl for ten minutes, then peel away the skin, remove the seeds, and chop roughly.

Cook the pasta:

Boil salted water in a large pot and cook your pasta until al dente, then drain and save half a cup of the starchy pasta water. This water will help adjust the sauce consistency later.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add diced onion and cook until soft and translucent, about three to four minutes. Stir in minced garlic and let it cook for one minute until fragrant.

Blend the sauce:

Add the roasted peppers to the skillet and cook for two minutes, then transfer everything to a blender or use an immersion blender right in the pan. Blend until completely smooth and velvety.

Finish the sauce:

Return the blended sauce to the skillet over low heat, then stir in heavy cream, Parmesan, oregano, and red pepper flakes if using. Simmer gently for two to three minutes, adding reserved pasta water if it gets too thick.

Combine and serve:

Toss the cooked pasta directly into the sauce, making sure every piece is coated. Serve immediately with torn basil and extra Parmesan on top.

Pin This

One evening I made this after a long day, and my partner walked in just as I was blending the sauce. The smell alone made him stop in his tracks, and he said it smelled like a restaurant kitchen. We ate it straight from the skillet with crusty bread, and it felt like a small indulgence in the middle of an ordinary week. That's what I love most about this dish, it turns a simple Tuesday into something a little more special.

Making It Your Own

This sauce is forgiving and adaptable, which makes it perfect for experimenting. I've stirred in sun-dried tomatoes for extra tang, added spinach for some green, and even swapped the cream for coconut milk when my lactose-intolerant sister visited. Each version tasted different but equally satisfying. Don't be afraid to taste and adjust as you go, adding more garlic if you love it or a splash of white wine for acidity.

Storage and Reheating

Leftovers keep beautifully in the fridge for up to three days, though the pasta may absorb some of the sauce as it sits. When reheating, add a splash of cream or milk to loosen it back up, and warm it gently over low heat. I've also frozen the sauce on its own (before adding the pasta) and it thawed perfectly, making it easy to have a quick dinner ready anytime. Just cook fresh pasta and toss it in when you're ready to eat.

Serving Suggestions

This pasta shines on its own, but it also pairs wonderfully with a simple green salad dressed in lemon vinaigrette. I like to serve it with garlic bread for soaking up every last bit of sauce, and a crisp white wine like Pinot Grigio cuts through the creaminess beautifully. If you're feeding a crowd, double the recipe and serve it family-style in a big bowl with plenty of fresh basil on top.

• Add grilled chicken or shrimp for extra protein and heartiness.
• Toss in roasted zucchini or cherry tomatoes for more vegetables and color.
• Finish with a drizzle of good olive oil and a crack of black pepper for a restaurant-style touch.

Pin This

This roasted red pepper pasta has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that comfort food doesn't have to be complicated, just delicious.

Frequently Asked Questions

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

Absolutely. Jarred roasted red peppers are a convenient time-saver and produce excellent results. Simply drain them well before blending to avoid excess moisture in your sauce.

→ What pasta shapes work best with this sauce?

Penne and rigatoni are ideal as their tubes and ridges hold the creamy sauce well. Fettuccine or tagliatelle also work beautifully for a silkier coating.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water during cooking and add it gradually while simmering. Start with a splash and adjust consistency to your preference, as the sauce will thicken as it cools slightly.

→ Is this suitable for vegan diets?

Yes, substitute heavy cream with coconut cream or oat cream, and use vegan Parmesan or nutritional yeast. The sauce remains equally delicious with these plant-based swaps.

→ What proteins pair well with this dish?

Grilled chicken breast, sautéed shrimp, and roasted vegetables complement the creamy pepper sauce beautifully. Fresh mozzarella or ricotta dollops also enhance the dish.

→ Can I prepare the sauce ahead of time?

Yes, make the sauce up to 2 days in advance and refrigerate. Reheat gently over low heat, adding a splash of cream or pasta water to restore the desired consistency before tossing with fresh pasta.