Pin it The first time I made this roasted red pepper pasta, I was completely broke but craving something that felt fancy and indulgent. I had a jar of roasted red peppers sitting in my pantry for months, and on a whim, I decided to throw them into a simple cream sauce. The transformation was shocking—suddenly I had this restaurant-quality dish that looked like it came from a tiny Italian trattoria, not my cramped apartment kitchen.
Last winter, my sister came over looking completely defeated after a terrible week at work. I made this pasta, and we stood at the counter eating straight from the skillet while she vented. She stopped mid-sentence, took another bite, and said, 'Wait, this is actually incredible.' Sometimes the best comfort food is the kind that happens accidentally.
Ingredients
- 12 oz penne or fettuccine: The pasta shape matters here—penne catches the sauce in those little tubes, but fettuccine lets it coat every strand beautifully
- 1 jar roasted red peppers: Drain them well, otherwise your sauce will be too thin and you will regret everything
- 2 tbsp olive oil: This is your flavor foundation, so use something decent
- 1 small yellow onion: Finely chopped so it melts into the sauce instead of leaving chunks
- 3 cloves garlic: Do not skimp here—the garlic balances the sweetness of the peppers
- 1/2 cup heavy cream: Plant-based cream works perfectly if you need dairy-free
- 1/4 cup grated Parmesan: Add this while the sauce is still hot so it melts properly
- 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what you put in there
- 1/4 tsp red pepper flakes: Optional, but that tiny bit of heat wakes everything up
- Salt and pepper: Taste as you go—jarred peppers can vary wildly in saltiness
- 2 tbsp fresh basil or parsley: Fresh herbs cut through all that richness
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil—I mean really salt it, like ocean water. Cook pasta until al dente, then grab that 1/2 cup of pasta water before draining. That liquid gold saves sauces.
- Sauté your aromatics while the pasta cooks:
- Heat olive oil in a large skillet over medium heat. Toss in the onion and cook for 4–5 minutes until it is soft and translucent, then add garlic for just 1 minute. Do not let it brown or get bitter.
- Blend the magic sauce:
- Dump the onion and garlic into your blender with the drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes. Blend until it is absolutely smooth and gorgeous.
- Simmer and thicken:
- Pour that beautiful sauce back into your skillet over low-medium heat. Let it bubble gently for 3–4 minutes, stirring now and then. Season with salt and pepper.
- Bring it all together:
- Add the drained pasta to the skillet and toss until every piece is coated. Add that pasta water if the sauce needs help clinging—start with a splash and see how it looks.
- Finish with fresh herbs:
- Scatter basil or parsley over the top and maybe some extra Parmesan if you are feeling fancy. Serve immediately while it is still creamy and hot.
Pin it This recipe has become my go-to for dinner parties because people assume I spent hours making it. The color alone makes everyone's eyes light up, and that first silky bite always does the rest. There is something so satisfying about serving food that looks impressive but came together in half an hour.
Making It Your Own
I have started adding a handful of spinach sometimes—just wilt it into the hot sauce right before tossing with the pasta. Sautéed mushrooms work beautifully too, and if you eat meat, some shredded rotisserie chicken turns this into a completely different meal. The sauce base is incredibly forgiving.
Wine Pairings That Actually Work
A crisp Pinot Grigio cuts through the creaminess without disappearing, but honestly a light-bodied red like Pinot Noir is lovely with the roasted pepper flavor. The smoked paprika plays so nicely with red wine—I discovered this accidentally once and now I do it on purpose.
Storage and Make-Ahead Tips
The sauce keeps beautifully in the fridge for up to 4 days, just reheat it gently with a splash of water or cream. You can even blend everything except the cream and Parmesan ahead of time, then finish it when you are ready to eat.
- If making this for a crowd, double the sauce but not the pasta—people always want extra sauce anyway
- Gluten-free pasta works perfectly here, just cook it even more al dente than usual
- The sauce freezes well for up to 3 months without the cream—add that when you reheat
Pin it There is a quiet confidence that comes with having a recipe like this in your back pocket—something that looks and tastes extraordinary but requires basically zero stress. Enjoy every bite of this one.
Recipe FAQs
- → Can I make this vegan?
Yes. Substitute heavy cream with plant-based cream (oat, cashew, or coconut work well) and use vegan Parmesan. The sauce remains creamy and flavorful with these swaps.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of pasta water to restore creaminess.
- → What pasta shapes work best?
Penne and fettuccine are ideal, but any medium-sized pasta captures the sauce well. Rigatoni, fusilli, or tagliatelle are excellent alternatives.
- → Can I use fresh roasted peppers instead of jarred?
Absolutely. Roast fresh red peppers, then peel and drain them thoroughly before blending. You'll need about 1.5 cups of prepared peppers.
- → What wine pairs with this dish?
Crisp Pinot Grigio complements the creamy sauce beautifully. A light-bodied red wine like Pinot Noir also works well with the roasted pepper flavors.
- → How can I make it spicier?
Increase red pepper flakes to taste, or add a pinch of cayenne pepper when blending. Adjust seasonings gradually to find your preferred heat level.