Creamy Roasted Red Pepper Pasta

The first time I made this sauce, I honestly just wanted to use up a jar of roasted red peppers that had been sitting in my pantry for months. I threw everything into the blender, not expecting much, but when I took that first taste, I literally stood over the sink eating it with a spoon. Something about the sweetness of the peppers hitting that smoky paprika just clicked. Now it is the pasta I make when I want something that feels fancy but takes zero brainpower to pull together.

Last winter, my roommate walked in while I was blending the sauce and immediately asked what smelled so incredible. We ended up eating the entire batch straight from the skillet while standing at the counter, forks in hand, neither of us bothering to sit down. Sometimes the best meals happen completely by accident when you are just trying to use up what you have on hand.

Ingredients

• 12 oz penne or fettuccine: I prefer penne because those ridges catch every drop of sauce, but fettuccine works beautifully too
• 1 jar roasted red peppers (12 oz): Drain them well, otherwise your sauce will be too watery and that velvety texture we are after will not happen
• 2 tbsp olive oil: This builds the flavor base for the onions, so do not skip this step
• 1 small yellow onion: Finely chopped so they disappear into the sauce instead of leaving chunks behind
• 3 cloves garlic: Freshly minced gives you the best aromatic punch right at the start
• 1/2 cup heavy cream: This transforms the pepper purée into something restaurant-quality silky
• 1/4 cup grated Parmesan: Adds that savory depth that balances the sweetness of the peppers
• 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what is in this sauce
• 1/4 tsp red pepper flakes: Totally optional, but I love the gentle heat that lingers
• Salt and black pepper: Taste at the end, since the Parmesan already brings some saltiness
• Fresh basil or parsley: Adds a bright pop of color and freshness against the rich sauce

Instructions

Get the pasta going:

Boil a big pot of salted water and cook your pasta until it is just barely done, then scoop out that pasta water before draining. This liquid gold will save you later if the sauce gets too thick.

Build the flavor base:

While the water heats, warm your olive oil in a skillet over medium heat and cook those onions for about 5 minutes until they are soft and starting to turn translucent. Toss in the garlic for just one minute, anything longer and it might turn bitter on you.

Make the magic happen:

Dump the onions, garlic, drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes into your blender. Blend it until it is completely smooth and creamy, which usually takes about 30 seconds to a full minute depending on your blender.

Bring it together:

Pour that gorgeous sauce back into the skillet and let it simmer gently for 3 or 4 minutes while you stir. Season it now, tasting as you go, and remember that the Parmesan already did some of the work for you.

The final toss:

Add your cooked pasta right into the skillet and toss it around until every piece is coated. If the sauce seems too thick, splash in some of that pasta water you saved, a little at a time, until it is perfect.

Ready to serve:

Plate it up immediately while it is hot and fragrant, sprinkling fresh basil and extra Parmesan on top like you know exactly what you are doing.

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My sister-in-law requested this for her birthday dinner instead of going out to eat, which honestly felt like the biggest compliment. Something about this dish just makes people feel taken care of, like you put way more effort into it than you actually did.

Making It Your Own

I have made this with sun-dried tomatoes added to the blender when I wanted something even more intense, and once I threw in some roasted garlic cloves because I had them on hand. The base sauce is so forgiving that you can play around without ruining it.

The Wine Question

A crisp Pinot Grigio cuts through that richness perfectly, but honestly I have eaten this with everything from light reds to chilled rosé and never once complained. Just grab something you actually enjoy drinking and call it a day.

Leftovers Actually Work

This sauce keeps beautifully in the fridge for about 3 days, and I have even frozen it for those weeks when cooking feels impossible. When you reheat it, splash in a little water or cream because it will have thickened up overnight.

• Store the sauce separately from the pasta for the best texture
• Reheat gently over low heat, stirring constantly to prevent separating
• That pasta water trick works just as well with leftovers as it does with fresh pasta

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There is something so satisfying about turning a few simple ingredients into something that feels like a treat. I hope this becomes one of those recipes you turn to without even thinking about it.

Recipe FAQs

→ Can I use fresh red peppers instead of jarred?

You can roast fresh red peppers yourself by broiling or grilling them until charred, then steaming in a covered bowl and peeling. However, jarred peppers provide consistent flavor and save significant prep time.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the silky consistency, as the sauce thickens when chilled.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli catch the creamy sauce beautifully in their ridges and tubes. Fettuccine or linguine also work well for a more elegant presentation with smooth, even coating.

→ Can I make this dairy-free or vegan?

Absolutely. Substitute heavy cream with full-fat coconut cream, cashew cream, or oat cream. Use nutritional yeast or vegan Parmesan alternative in place of dairy Parmesan for a plant-based version.

→ Why add pasta water to the sauce?

Pasta water is starchy and salty, which helps emulsify the cream sauce and makes it cling to the noodles. Add it gradually until you reach your desired consistency.