Creamy Roasted Red Pepper Pasta

The smell of roasted red peppers always pulls me back to this tiny Italian place I used to visit alone when I needed thinking space. I'd order their creamy pepper pasta every single time, watching the steam rise and wondering how they achieved that impossibly silky texture. Turns out, jarred peppers and a blender do most of the heavy lifting.

I first made this on a rainy Tuesday when my pantry was embarrassingly bare. My roommate walked in mid-blend, eyebrows raised at the vibrant orange puree spinning in my cheap blender. By the time we sat down to eat, the apartment smelled like someone had been cooking all afternoon, not twenty minutes.

Ingredients

• 12 oz penne or fettuccine: The curves catch the sauce beautifully but any pasta shape you love will work here
• 1 jar roasted red peppers, drained: These become the silky base of your sauce, so drain them well or it'll be too loose
• 2 tbsp olive oil: Just enough to gently cook your aromatics without overwhelming the peppers
• 1 small yellow onion, finely chopped: Finer is better since everything gets blended, but don't stress perfection
• 3 cloves garlic, minced: Fresh garlic blooms into something sweet when blended with the peppers
• 1/2 cup heavy cream: This transforms the pepper base into something luscious and coat-worthy
• 1/4 cup grated Parmesan cheese: Adds that savory depth that makes the sauce feel complete
• 1/2 tsp smoked paprika: Echoes the roasted flavor of the peppers beautifully
• 1/4 tsp crushed red pepper flakes: Just enough warmth to make things interesting
• Salt and freshly ground black pepper: Season boldly since the pasta will absorb some of that punch
• 2 tbsp chopped fresh basil or parsley: Fresh herb brightness cuts through all that creaminess
• Additional Parmesan cheese, for serving: Because sometimes you just need more cheese on top

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil while you prep everything else, then cook pasta until al dente and reserve that precious 1/2 cup pasta water before draining.

Build your flavor foundation:

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

Create the magic:

Transfer that aromatic onion mixture to your blender, add drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes, then blend until absolutely smooth.

Bring it all together:

Pour that gorgeous orange sauce back into the skillet and let it simmer gently for 3 to 4 minutes, seasoning with salt and pepper.

The final toss:

Add your cooked pasta right into the sauce, tossing to coat everything, and use that reserved pasta water if the sauce needs loosening up.

Finish with love:

Serve immediately scattered with fresh herbs and extra Parmesan, watching people's eyes light up at that color.

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This became my go-to dinner when I hosted my first real dinner party. Everyone assumed I'd spent hours simmering, and I didn't have the heart to correct them as they scraped their plates clean.

Make It Your Own

Sometimes I'll add a handful of spinach to the blender for extra nutrition, or a splash of white wine to the pan before I add the sauce back. The variations are endless.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness perfectly. Crusty bread isn't necessary but nobody will complain if it's there.

Storage And Make Ahead

The sauce actually keeps beautifully in the fridge for up to three days and reheats like a dream with a tiny splash of cream or water. It freezes surprisingly well too.

• Double the sauce portion and freeze half for a future you
• Toss in some rotisserie chicken if you need extra protein
• Leftovers make an incredible cold pasta salad the next day

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There's something deeply satisfying about a recipe that looks impressive but comes together almost effortlessly. This pasta has saved more weeknights than I can count.

Frequently Asked Questions

→ 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. Peel, seed, and use exactly as you would jarred peppers. You'll need approximately 3 large fresh peppers to equal one 12-ounce jar.

→ How do I store and reheat leftovers?

Store cooled pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when cold. Reheat gently with a splash of cream or pasta water over low heat, stirring constantly to restore the creamy consistency. Avoid microwaving on high, as this can cause the sauce to separate.

→ What pasta shapes work best with this sauce?

Penne, rigatoni, and fusilli are excellent choices as their ridges and tubes capture the velvety sauce beautifully. Fettuccine, tagliatelle, or other ribbon pastas work wonderfully for a more elegant presentation. Avoid very small shapes like orzo or extremely large tubes like manicotti—the sauce needs surface area to coat properly.

→ Can I make this sauce ahead of time?

Yes, the sauce can be prepared up to 2 days in advance and stored in the refrigerator. It will thicken significantly, so thin with warm pasta water or cream when reheating. For longer storage, freeze the sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ What can I substitute for heavy cream?

Coconut cream works beautifully for a dairy-free version, adding subtle sweetness. Cashew cream, made by blending soaked cashews with water, provides rich body. For a lighter option, half-and-half or whole milk can be used, though the sauce will be less velvety. Add a tablespoon of butter or olive oil to maintain richness.

→ How can I add more protein to this dish?

Stir in shredded rotisserie chicken during the final tossing. Sautéed shrimp work wonderfully—cook them separately and fold in at the end. For vegetarian options, add cannellini beans, chickpeas, or diced tofu when heating the sauce. Crispy pancetta or prosciutto make excellent savory garnishes.