Creamy Roasted Red Pepper Pasta

Last Tuesday, I stood in my kitchen at 7 PM, completely exhausted from work, staring at a jar of roasted red peppers I bought on impulse. Something about their deep red color made me grab the blender before I could talk myself out of it. The sauce came together in literally ten minutes, and my roommate wandered in asking what smelled so incredible.

I made this for my sister last month when she came over stressed about exams. She took two bites, set down her fork, and demanded I teach her the recipe right then at the table. Now she texts me every time she makes it, saying her roommates always appear from their rooms asking whats cooking.

Ingredients

• 12 oz penne or fettuccine: Penne catches the sauce in its tubes, but fettuccine creates those luscious coated strands
• 1 jar roasted red peppers: These are the secret backbone, delivering sweetness and depth without any roasting time
• 2 tbsp olive oil: Creates the foundation for sautéing your aromatics
• 1 small yellow onion: Finely chopped so it virtually disappears into the sauce
• 3 cloves garlic: Minced fresh gives the best punch
• 1/2 cup heavy cream: Plant based cream works perfectly if you need it dairy free
• 1/4 cup grated Parmesan: Adds that salty umami richness that ties everything together
• 1/2 tsp smoked paprika: Enhances the peppers natural smokiness
• 1/4 tsp crushed red pepper flakes: Optional, but nice if you want background warmth
• Salt and black pepper: Taste as you go, the Parmesan already brings salt
• 2 tbsp fresh basil or parsley: Brightens up all that rich creaminess

Instructions

Cook the pasta:

Boil salted water and cook pasta until al dente, saving that precious half cup of pasta water before draining

Sauté the aromatics:

Heat olive oil in a skillet over medium heat, cook the onion 4 to 5 minutes until translucent, then add garlic for one minute more

Blend it all:

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

Simmer the sauce:

Return the sauce to your skillet on low medium heat for 3 to 4 minutes, stirring occasionally, then season with salt and pepper

Bring it together:

Add drained pasta to the skillet, toss thoroughly to coat every piece, add pasta water only if needed for consistency

Serve it up:

Plate immediately with fresh herbs and extra Parmesan on top

Save

This pasta became my go to comfort food during rainy season last year. Something about wrapping your hands around a warm bowl of creamy, smoky noodles makes even the grayest day feel cozy and manageable.

Making It Your Own

I have found that adding a handful of spinach right before tossing with pasta wilts it perfectly without any extra work. Sometimes I throw in sautéed mushrooms if I want something more substantial.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess beautifully. My wine loving friend swears by a light bodied red, saying it brings out the peppers natural sweetness.

Make Ahead Wisdom

The sauce actually keeps in the fridge for three days and reheats without separating. I have made double batches on Sunday and felt like a genius all week.

• Thin leftover sauce with a splash of pasta water when reheating
• Store sauce and pasta separately if possible
• Add fresh herbs right before serving so they stay vibrant

Save

Trust me, this will become one of those recipes you memorize because you make it so often.

Recipe FAQs

→ Can I make this dairy-free?

Yes, substitute heavy cream with plant-based cream or coconut cream and use vegan Parmesan or nutritional yeast. The sauce remains velvety and delicious.

→ What pasta shapes work best?

Penne, fettuccine, rotini, or rigatoni all work beautifully. Choose shapes with ridges or tubes that catch the creamy sauce effectively.

→ How long does the sauce keep?

The sauce refrigerates well for up to 4 days. Reheat gently with a splash of pasta water or cream to restore consistency before tossing with freshly cooked pasta.

→ Can I freeze this?

The sauce freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, adding cream or pasta water as needed.

→ What can I add for more protein?

Grilled chicken, sautéed shrimp, white beans, or crumbled Italian sausage all pair wonderfully. Simply cook your protein separately and toss it in at the end.

→ Is it spicy?

The red pepper flakes add mild warmth, but you can adjust the amount or omit them entirely for a completely mild dish that still delivers rich flavor.