Creamy Roasted Red Pepper Pasta

The smell of roasted red peppers always takes me back to this tiny Italian restaurant in Boston where I first tasted red pepper pasta. I was there with my college roommate, splitting a bowl of something impossibly orange and silky, convinced it must involve hours of reduction and fancy techniques. Years later I discovered the secret was just a jar of peppers and a blender, which felt almost like cheating.

I made this for my sister last winter when she was recovering from surgery and needed something comforting but not heavy. She took one bite and actually gasped, then proceeded to lick her plate clean in a way that would have horrified our grandmother but delighted me completely. Now she requests it every time she visits, and I never say no.

Ingredients

• 12 oz penne or fettuccine: I prefer penne for catching sauce in those little tubes but fettuccine works beautifully if you want something more elegant
• 1 jar roasted red peppers: The jarred ones are packed in brine which adds subtle depth, just drain them well so your sauce does not get watery
• 2 tbsp olive oil: This builds the flavor foundation for sautéing the aromatics
• 1 small yellow onion: Finely chopped so it practically disappears into the sauce, adding sweetness without texture
• 3 cloves garlic: Do not be shy with garlic, it mellows beautifully when blended with the peppers
• 1/2 cup heavy cream: Plant-based cream works if you need dairy free, just look for something unsweetened
• 1/4 cup grated Parmesan: This adds umami and helps the sauce cling to pasta
• 1/2 tsp smoked paprika: The secret ingredient that makes people ask what is in this
• 1/4 tsp red pepper flakes: Optional but lovely for background warmth
• Salt and black pepper: Season generously at each layer
• 2 tbsp fresh basil or parsley: Use whatever looks good at the store, both bring fresh color against that vibrant sauce

Instructions

Get your pasta going first:

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 flavor base:

Heat olive oil in a large skillet over medium heat, sauté onion for 4 to 5 minutes until it softens and turns translucent, then add garlic for just 1 minute until fragrant.

Make the magic sauce:

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

Bring it all together:

Pour sauce back into skillet and simmer 3 to 4 minutes while stirring, then add pasta and toss, using pasta water as needed for that perfect coating consistency.

Save

This pasta became my go to dinner when I moved into my first apartment and needed something that felt fancy but cost less than fifteen dollars total. My neighbor across the hall would smell the peppers through the vents and knock on my door with her fork, claiming she was just being polite but really she just wanted a bowl.

Making It Your Own

I have discovered that adding a handful of spinach during the last minute of pasta cooking wilts it perfectly into the sauce without extra work. Sautéed mushrooms work beautifully too if you want more substance, and grilled chicken can turn this into proper dinner party fare.

Pairing Suggestions

A crisp Pinot Grigio cuts through the creaminess while echoing the peppers sweetness, but light reds work if you prefer something with more body. I have also served this alongside a simple arugula salad dressed with lemon vinaigrette to brighten the whole plate.

Storage and Reheating

This keeps surprisingly well in the fridge for up to three days, though I recommend adding a splash of cream or pasta water when reheating to bring the sauce back to life.

• The sauce thickens as it sits, so do not panic if it looks different the next day
• Gentle reheating prevents the cream from separating
• Fresh herbs should be added just before serving so they stay bright and lively

Save

There is something deeply satisfying about transforming a humble jar of peppers into something this gorgeous and comforting. I hope this becomes one of those recipes you make without even looking at the instructions.

Recipe Questions & Answers

→ 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 peel and proceed with the same measurements. You may need to adjust seasoning as jarred peppers contain brine.

→ What pasta shapes work best with this sauce?

Penne, rigatoni, or fusilli catch the creamy sauce beautifully in their ridges. Fettuccine or linguine also work well if you prefer long strands that get evenly coated.

→ How long will leftovers keep in the refrigerator?

Store cooled pasta in an airtight container for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the silky consistency.

→ Can I make this dairy-free?

Yes. Substitute heavy cream with full-fat coconut cream, cashew cream, or your preferred plant-based cream. Use nutritional yeast or vegan Parmesan for cheesy flavor.

→ What can I add for extra protein?

Grilled chicken strips, sautéed shrimp, or white beans complement the flavors nicely. Crispy pancetta or prosciutto also adds savory depth.

→ Is the sauce freezer-friendly?

The sauce freezes well for up to 2 months. Cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating.