Save The first time I made this roasted red pepper sauce, I stood over the blender absolutely captivated by the color. It is this impossible vibrant orange-red that makes the whole kitchen feel warmer somehow. I had originally planned to make a basic tomato sauce but found a forgotten jar of roasted peppers in the back of my pantry. Now this pasta has become my go-to when I want something that looks impressive but actually comes together in the time it takes to boil water.
Last winter my roommate walked in while I was blending the sauce and immediately asked if we were having guests for dinner. I laughed and told her it was just Tuesday. We ended up eating it straight from the skillet while standing at the counter because neither of us could wait to sit down properly. The way the smoked paprika mingles with the sweetness of the peppers creates this incredible depth that keeps you going back for just one more bite.
Ingredients
- 12 oz penne or fettuccine: I prefer penne because those little tubes catch all the creamy sauce in every bite
- 1 jar roasted red peppers: The jarred ones work beautifully here and save you the trouble of roasting and peeling your own
- 2 tbsp olive oil: This creates the flavorful base for sautéing your aromatics
- 1 small yellow onion: Finely chopped so it melts into the sauce without any chunks
- 3 cloves garlic: Do not be shy with the garlic here because it balances the sweetness of the peppers
- 1/2 cup heavy cream: Plant-based cream works perfectly if you need this to be dairy-free
- 1/4 cup grated Parmesan: This adds a salty richness that makes the sauce feel luxurious
- 1/2 tsp smoked paprika: The secret ingredient that adds an incredible layer of complexity
- 1/4 tsp red pepper flakes: Optional but recommended if you like a little background warmth
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil and cook the pasta until al dente then reserve that pasta water before draining
- Sauté the aromatics:
- Heat olive oil in a skillet over medium heat and cook the onion for 4 to 5 minutes until it is soft and translucent then add garlic for just 1 minute
- Blend the sauce:
- Pour your sautéed mixture into a blender with the roasted red peppers cream Parmesan smoked paprika and red pepper flakes then blend until completely smooth
- Simmer and thicken:
- Return the sauce to your skillet over low-medium heat and let it bubble gently for 3 to 4 minutes while stirring occasionally
- Bring it all together:
- Add your drained pasta to the skillet and toss to coat adding pasta water as needed until the sauce clings perfectly to every piece
Save This pasta became a tradition in our apartment during rainy weekends when nobody wanted to go grocery shopping. We always had these shelf-stable ingredients on hand and something about the warming spices and bright flavors made gray days feel cozy. My sister finally demanded the recipe after tasting it at a casual dinner party and now she makes it for her family at least twice a month.
Making It Your Own
The beauty of this sauce base is that it plays nicely with so many additions. I have added sautéed mushrooms during the onion step for extra umami and tossed in handfuls of fresh spinach at the end just to wilt. Sometimes when I want more protein I will pan-sear chicken breast or shrimp on the side and serve them sliced over the top. The sauce is robust enough to handle these additions without being overwhelmed.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the richness beautifully while still complementing the sweet pepper flavors. If you prefer red wine go for something light-bodied like a Barbera or Gamay that will not overpower the delicate creaminess. I actually discovered that a splash of the same wine I am serving pairs wonderfully if I reduce it slightly with the onions in the beginning.
Storage And Reheating
This pasta keeps surprisingly well for a cream-based dish but the texture is definitely at its best right after you make it. Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of cream or pasta water because the sauce will have thickened considerably in the fridge. I avoid freezing this one because dairy can separate and become grainy when thawed.
- Toast some extra pine nuts or walnuts to sprinkle on top for added crunch
- A drizzle of good quality olive oil right before serving brings everything together
- Keep some extra red pepper flakes on the table for those who like heat
Save There is something so satisfying about a recipe that transforms humble pantry ingredients into something extraordinary. I hope this roasted red pepper pasta finds its way into your regular rotation like it has in mine.
Common Questions
- → Can I use fresh red peppers instead of jarred?
Yes. Roast fresh red peppers at 425°F for 25-30 minutes, then peel and remove seeds before blending. This adds extra prep time but delivers fresher flavor.
- → What pasta shape works best?
Penne and fettuccine work wonderfully. Rigatoni or farfalle also pair well. Choose shapes with ridges or surface area to catch and hold the creamy sauce.
- → How do I make this vegan?
Substitute heavy cream with plant-based cream (oat or coconut) and use vegan Parmesan. The sauce remains creamy and delicious while maintaining the same cooking method.
- → Can I prepare the sauce ahead?
Yes. Make the sauce up to 2 days in advance and refrigerate in an airtight container. Reheat gently over low heat before tossing with freshly cooked pasta.
- → What proteins pair well with this dish?
Grilled chicken, pan-seared shrimp, crispy mushrooms, or white beans add protein. Sauté separately and toss with the finished pasta for best results.
- → Why is my sauce too thick or thin?
Adjust consistency using reserved pasta water. Add a tablespoon at a time while tossing until you reach your desired coating. Sauce thickens slightly as it cools.