Creamy Roasted Red Pepper Pasta

The first time I made this red pepper sauce, my kitchen filled with this incredible roasted aroma that had my roommate wandering in from the living room. I'd been skeptical about jarred peppers, thinking fresh was always better, but that velvety orange-red sauce changed my mind completely. Now it's one of those Tuesday night dinners that feels special without any actual effort.

Last winter my sister came over after a terrible day at work, and I threw this together while she vented about her boss. Something about that creamy, slightly smothering sauce just felt like a hug. She still asks for it whenever she visits, usually texting me ahead with that prayer hands emoji.

Ingredients

• 12 oz penne or fettuccine: The curves of penne catch sauce beautifully, but fettuccine's flat surface lets that creamy red pepper sauce coat every strand
• 1 jar roasted red peppers: Jarred peppers are actually sweeter and more consistent than home-roasted, plus they're packed in perfect brine
• 2 tbsp olive oil: Use this to sauté your aromatics, building that flavor foundation before blending
• 1 small yellow onion: Finely chopped so it disappears into the sauce, adding sweetness without texture
• 3 cloves garlic: Minced fresh, never powdered, because this sauce deserves the real thing
• 1/2 cup heavy cream: Plant-based cream works perfectly here too if you're keeping it dairy-free
• 1/4 cup grated Parmesan: This adds umami depth that balances the peppers' natural sweetness
• 1/2 tsp smoked paprika: The secret ingredient that makes people ask what's in it
• 1/4 tsp red pepper flakes: Optional, but that tiny kick of heat wakes up the whole dish
• Salt and pepper: Taste as you go, because the peppers and Parmesan already bring saltiness
• Fresh basil or parsley: Sprinkle this on at the end for a pop of green and fresh herbal brightness

Instructions

Get Your Pasta Going:

Bring a large pot of salted water to boil and cook pasta until al dente, saving that precious 1/2 cup pasta water before draining

Build Your Base:

Heat olive oil in a skillet and sauté onion 4 to 5 minutes until translucent, then add garlic for just 1 minute until fragrant

Blend It Up:

Transfer onion and garlic to a blender with peppers, cream, Parmesan, smoked paprika and red pepper flakes, blending until completely smooth

Simmer and Season:

Pour sauce back into your skillet and simmer 3 to 4 minutes over low-medium heat, adding salt and pepper to taste

Bring It All Together:

Toss pasta directly into the skillet, coating every piece and adding pasta water as needed for that perfect clinging consistency

Finish Like a Pro:

Serve immediately topped with fresh herbs and extra Parmesan, right there in the kitchen while it's still impossibly creamy

Save

This recipe saved my dinner party game last fall when I completely forgot to marinate the protein I'd planned. Everyone raved about this pasta so much that the forgotten chicken became a total non-issue. Sometimes the simplest dishes steal the show completely.

Making It Your Own

I love tossing in some sautéed mushrooms right before adding the pasta, their earthy flavor playing so nicely against the sweet peppers. A handful of spinach wilts beautifully into the sauce and makes you feel virtuous about eating all those carbs.

Wine Pairing Magic

A crisp Pinot Grigio cuts through that creaminess while echoing the peppers' slight sweetness. If red wine is more your style, something light like a Pinot Noir won't overpower the delicate flavors.

Kitchen Wisdom

For those nights when even opening a jar feels like too much effort, I've discovered that adding everything directly to the blender works surprisingly well. The texture's slightly different, but sometimes desperate times call for desperate shortcuts, and honestly, nobody notices except you.

• Double the sauce and freeze half for those genuinely desperate weeknights
• Add a splash of pasta water to leftovers when reheating to bring back that creamy magic
• Try this sauce over grilled chicken or roasted vegetables for a completely different meal

Save

Somehow this recipe manages to feel like comfort food and something fancy all at once, which might explain why it's become my most requested recipe.

Recipe Questions & Answers

→ Can I make this dish vegan?

Absolutely. Substitute heavy cream with your preferred plant-based alternative such as coconut cream, cashew cream, or oat cream. Use vegan Parmesan or nutritional yeast instead of dairy cheese. The sauce remains just as creamy and satisfying.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli catch the sauce beautifully in their ridges and tubes. Fettuccine, linguine, or tagliatelle create elegant coating with each strand. Short pasta with texture tends to hold the sauce most effectively.

→ How long does the sauce keep?

The sauce refrigerates well for up to 4 days in an airtight container. When reheating, add a splash of pasta water or cream to restore consistency. The sauce can also be frozen for up to 3 months, though texture may change slightly upon thawing.

→ Can I use fresh roasted peppers instead?

Certainly. Roast fresh red peppers over an open flame or under a broiler until charred, then steam in a covered bowl. Peel and proceed with the recipe. Two large peppers typically equal one 12-ounce jar.

→ What proteins complement this dish?

Grilled chicken, sautéed shrimp, or pan-seared salmon work wonderfully. For vegetarian options, add white beans, chickpeas, or sautéed mushrooms directly to the sauce. Crispy pancetta or prosciutto also make excellent toppings.

→ Is the sauce spicy?

The base sauce is mild, with smoked paprika providing depth rather than heat. Red pepper flakes are optional, allowing you to control the spice level. Omit them entirely for a family-friendly version, or increase to 1 teaspoon for noticeable warmth.