Save My neighbor knocked on the door holding a grocery bag full of red peppers from her garden, more than she could possibly use. I had a box of penne in the pantry and a vague memory of a creamy red pepper sauce I'd tasted at a dinner party years ago. That evening, I roasted those peppers until their skins blistered and the kitchen smelled like summer. The sauce came together in a blender, silky and bright, and I knew I'd stumbled onto something I'd make again and again.
I made this for my sister when she came over tired from a long week, craving comfort food but not wanting anything heavy. She sat at the counter while I tossed the pasta in the sauce, and the smell alone perked her up. We ate it straight from the pan with torn basil on top, and she told me it tasted like the kind of meal that resets your whole mood. That's when I realized this dish had earned a permanent spot in my rotation.
Ingredients
- Penne or rigatoni (350 g): The ridges and tubes catch the creamy sauce perfectly, so every bite is coated and satisfying.
- Red bell peppers (2 large or 1 jar): Fresh peppers give a smokier flavor when roasted, but jarred ones are a lifesaver on busy nights and still taste wonderful.
- Olive oil (2 tbsp): Use a good quality oil since it forms the base of the sauce and carries all the flavors together.
- Yellow onion (1 small, diced): Adds a subtle sweetness that balances the peppers without overpowering them.
- Garlic (3 cloves, minced): Fresh garlic is key here, it blooms in the oil and adds that unmistakable warmth to the sauce.
- Heavy cream (120 ml): Makes the sauce luxurious and silky, but you can swap it for coconut cream if you prefer a dairy free version.
- Parmesan cheese (40 g, grated): Adds a salty, nutty depth that ties everything together, and melts right into the sauce.
- Dried oregano (½ tsp): A little goes a long way, it brings an earthy, Italian note that feels classic and comforting.
- Crushed red pepper flakes (¼ tsp, optional): Just a pinch adds a gentle heat that doesn't compete with the sweetness of the peppers.
- Salt and black pepper: Always taste before serving, the sauce needs a good pinch of salt to make all the flavors sing.
- Fresh basil leaves: Torn at the last minute, they add a pop of color and a fresh, aromatic finish.
Instructions
- Roast the peppers:
- If using fresh peppers, char them over a flame or under the broiler until the skins are blackened and blistered. Let them steam in a covered bowl for 10 minutes, then peel away the skins and remove the seeds.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, then drain and save about half a cup of that starchy water. It will help loosen the sauce later if needed.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, add the diced onion and cook until soft and translucent, about 3 to 4 minutes. Toss in the garlic and stir for a minute until it smells fragrant and golden.
- Blend the sauce:
- Add the roasted peppers to the skillet, cook for a couple of minutes, then blend everything until completely smooth and velvety. You can use an immersion blender right in the pan or transfer it to a countertop blender.
- Finish the sauce:
- Return the blended mixture to the skillet over low heat, stir in the cream, Parmesan, oregano, and red pepper flakes if using. Season with salt and pepper, and let it simmer gently for 2 to 3 minutes until warmed through and thickened slightly.
- Toss and serve:
- Add the drained pasta to the sauce and toss until every piece is coated and glossy, adding a splash of reserved pasta water if it looks too thick. Serve immediately with torn basil and extra Parmesan on top.
Save The first time I served this to a friend who claimed she didn't like peppers, she went quiet after the first bite and then asked for the recipe. She admitted she'd never had them roasted and blended like this, where the sweetness and creaminess took center stage. That moment reminded me how a simple technique can completely transform an ingredient someone thought they knew.
Making It Your Own
This sauce is incredibly forgiving and loves company. I've stirred in leftover grilled chicken, tossed in sautéed shrimp, and folded in roasted zucchini or cherry tomatoes when I had them on hand. Each addition made it feel like a new meal, but the base stayed comforting and familiar. You can also swap the cream for a lighter option like half and half or even a splash of the pasta water mixed with a bit of cream cheese for tang.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When reheating, add a splash of water or cream to loosen the sauce, since it thickens as it sits. I've even eaten it cold straight from the container as a quick lunch, and it still tasted vibrant and satisfying. The sauce on its own freezes beautifully for up to two months, so I sometimes make a double batch and stash half for a night when I need dinner in minutes.
Pairing and Serving Suggestions
I love serving this with a simple green salad dressed in lemon and olive oil, something crisp to balance the richness of the sauce. A glass of chilled Pinot Grigio or a light rosé feels just right alongside it, especially in warmer months. If you're feeding a crowd, double the recipe and serve it family style in a big bowl with crusty bread on the side for soaking up every last bit of sauce.
- Top with toasted pine nuts or slivered almonds for a little crunch and nuttiness.
- Stir in a handful of baby spinach or arugula at the end for extra greens without much effort.
- Garnish with a drizzle of good olive oil and a few flakes of sea salt just before serving for a restaurant quality finish.
Save This dish has a way of making an ordinary weeknight feel a little special without asking much of you. I hope it becomes one of those recipes you reach for when you want comfort, color, and something that tastes like you put in more effort than you actually did.
Common Questions
- → Can I use jarred roasted red peppers instead of roasting fresh ones?
Absolutely. Jarred roasted red peppers work perfectly and save significant time. Use about 340 g (12 oz), drained well. This reduces prep time to just 15 minutes total.
- → What pasta shapes work best for this sauce?
Penne and rigatoni are excellent choices as their ridges and tubes hold the creamy sauce beautifully. Fusilli and farfalle also work well. Avoid very thin pastas that may become overwhelmed by the sauce.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta cooking water before draining. If your sauce thickens too much, stir in reserved pasta water gradually—just 1-2 tablespoons at a time—until reaching desired consistency. The starch in pasta water also helps the sauce coat the noodles evenly.
- → Is this dish suitable for dietary restrictions?
Yes. For vegan versions, substitute heavy cream with full-fat coconut cream and use vegan Parmesan. It's naturally vegetarian. Check pasta labels if you need gluten-free options, as both wheat pasta and cheese may contain allergens.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the roasted pepper sweetness and creamy sauce beautifully. The acidity cuts through the richness and refreshes your palate between bites.
- → Can I prepare the sauce in advance?
Yes. Make the sauce up to 2 days ahead and refrigerate in an airtight container. Gently reheat over low heat, stirring occasionally. Add a splash of pasta water if it thickens too much during storage.