Creamy Roasted Red Pepper Pasta

The smell of roasting peppers always pulls me into the kitchen, no matter what I was doing. I discovered this pasta on a rainy Tuesday when I needed something comforting but refused to order takeout again. The sauce comes together so quickly that I've started keeping jarred red peppers in my pantry specifically for those nights when cooking feels like too much effort but I still want something special.

My roommate walked in while I was making this and literally stopped mid sentence to ask what smelled so incredible. We ended up eating standing up at the counter because waiting to sit down seemed impossible. Now its our go to when we need to feel like we treated ourselves without actually spending much money or time.

Ingredients

• 12 oz penne or fettuccine: The sauce clings beautifully to penne tubes but fettuccine feels more elegant somehow
• 1 jar roasted red peppers: Jarred peppers work perfectly here and save you from roasting fresh ones
• 2 tbsp olive oil: This builds the flavor foundation for the entire sauce
• 1 small yellow onion: Finely chopped so it melts into the sauce without any noticeable pieces
• 3 cloves garlic: Fresh minced garlic makes such a difference compared to jarred
• 1/2 cup heavy cream: Plant based cream works if you need it to be dairy free
• 1/4 cup grated Parmesan: Save some extra for serving because everyone always wants more
• 1/2 tsp smoked paprika: This adds such a lovely subtle smokiness that people cant quite identify
• 1/4 tsp red pepper flakes: Optional but adds just enough warmth to make it interesting
• Salt and pepper: Taste as you go because the Parmesan already brings saltiness
• Fresh basil or parsley: This brightens up the rich sauce right at the end

Instructions

Cook the pasta:

Boil salted water and cook pasta until al dente then save some pasta water before draining

Build the base:

Sauté onion in olive oil until soft then add garlic for just one minute

Blend the sauce:

Puree peppers onion garlic cream Parmesan and spices until completely smooth

Simmer gently:

Return sauce to the pan and warm it through for a few minutes while seasoning

Bring it together:

Toss pasta with sauce adding pasta water if it needs thinning

Finish and serve:

Top with fresh herbs and extra Parmesan while still hot

Bookmark

This dish became a regular at our monthly roommate dinners because it feels fancy enough for company but casual enough for a Tuesday. Everyone always asks for the recipe and I love seeing their faces when I explain how simple it actually is.

Making It Your Own

I've added sautéed mushrooms when I wanted more substance and spinach for color. Grilled chicken works beautifully but honestly the sauce is rich enough that it doesn't need protein. Sometimes I'll add sun dried tomatoes for extra depth if I have them in the fridge.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess perfectly. If you prefer red something light like a Pinot Noir won't overpower the delicate roasted pepper flavor. The smoked paprika actually plays really nicely with a slightly chilled red wine.

Make Ahead Strategy

The sauce keeps beautifully in the fridge for three days and actually tastes even better the next day as the flavors meld. I make double batches sometimes and freeze portions for those nights when cooking feels impossible.

• Undercook the pasta slightly if reheating so it doesn't get mushy
• Add a splash of cream or pasta water when reheating
• The sauce can be made up to two days before serving

Bookmark

This pasta has saved more weeknight dinners than I can count. Sometimes the simplest recipes are the ones we return to again and again.

Recipe Questions

→ Can I make this sauce ahead of time?

Yes, prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of pasta water or cream to loosen the consistency before tossing with freshly cooked pasta.

→ What type of pasta works best?

Penne, fettuccine, rigatoni, or fusilli all work beautifully—their shapes and textures help hold onto the creamy sauce. Short pasta with ridges or long strands provide the best coverage for this velvety roasted pepper blend.

→ How can I make this vegan?

Replace the heavy cream with full-fat coconut cream, cashew cream, or your favorite plant-based cream alternative. Swap the Parmesan for nutritional yeast, vegan Parmesan, or a combination of both. The result remains just as rich and satisfying.

→ Can I use fresh roasted red peppers instead of jarred?

Absolutely. Roast fresh red peppers over an open flame or under the broiler until charred, then steam in a covered bowl for 10 minutes. Remove the skins and seeds, and use in place of jarred peppers for an even fresher, more intense flavor.

→ How do I store and reheat leftovers?

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or cream to revive the silky texture. The sauce may thicken when cold, so loosening it makes all the difference.

→ What proteins or vegetables can I add?

Grilled chicken, sautéed shrimp, or crispy pancetta pair wonderfully. For vegetables, try sautéed spinach, mushrooms, or roasted zucchini. Add them during the final toss so everything heats through without overcooking.