Roasted Red Pepper Pasta

My neighbor Rosa handed me a jar of her homemade roasted peppers one summer evening, insisting I blend them into pasta sauce instead of just tossing them in salads. I was skeptical at first, but the moment that silky, sweet pepper cream clung to the rigatoni, I understood why she'd been so insistent. The kitchen smelled like an Italian trattoria, and I've kept a jar of roasted peppers in my pantry ever since. It's become my go-to when I want something that tastes impressive but comes together faster than delivery.

I made this for my book club once, doubling the recipe and tossing in some sautéed shrimp at the last minute. Everyone went quiet for the first few bites, then someone asked if I'd taken a secret cooking class. I hadn't, but I let them believe I had hidden talents. The truth is, roasted red peppers do all the heavy lifting, turning into this glossy, restaurant-style sauce that makes you look like you know what you're doing.

Ingredients

• Penne or rigatoni (350 g): These sturdy shapes grab onto the creamy sauce beautifully, and their ridges hold every bit of that pepper goodness.
• Red bell peppers (2 large or 1 jar, 340 g): Fresh peppers give a smokier flavor if you char them yourself, but jarred ones are a lifesaver and taste nearly as good.
• Olive oil (2 tbsp): This forms the base of your sauce and adds a fruity richness that complements the sweetness of the peppers.
• Yellow onion (1 small, diced): It melts into the background, adding subtle depth without overpowering the pepper flavor.
• Garlic cloves (3, minced): Wait until the onion softens before adding these so they perfume the oil without turning bitter.
• Heavy cream (120 ml): This transforms the sauce from bright and tangy into something luxuriously silky.
• Parmesan cheese (40 g, grated): Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
• Dried oregano (½ tsp): A whisper of this herb ties everything to its Italian roots without tasting like pizza.
• Crushed red pepper flakes (¼ tsp, optional): Just a pinch adds warmth and makes the sweetness pop even more.
• Salt and black pepper: Taste before serving, as the Parmesan adds saltiness and you may need less than you think.
• Fresh basil leaves: Torn at the last second, these add a bright, peppery note that cuts through the creaminess.

Instructions

Roast the Peppers:

If using fresh peppers, char them over an open flame or under the broiler until the skins blister and blacken in spots. Cover them in a bowl for 10 minutes so the steam loosens the skins, then peel, deseed, and chop them roughly.

Boil the Pasta:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until al dente, following the package timing. Scoop out half a cup of the starchy pasta water before draining, it's your secret weapon for adjusting the sauce later.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat, then add the diced onion and cook for 3 to 4 minutes until it turns translucent and soft. Stir in the minced garlic and let it sizzle for about a minute until your kitchen smells irresistible.

Blend the Sauce:

Add the roasted peppers to the skillet and cook for 2 minutes to concentrate their flavor. Transfer everything to a blender and whiz until perfectly smooth, or use an immersion blender right in the pan if you want one less dish to wash.

Finish the Sauce:

Pour the blended pepper mixture back into the skillet over low heat, then stir in the heavy cream, Parmesan, oregano, and red pepper flakes if using. Let it simmer gently for 2 to 3 minutes, thinning with reserved pasta water if it looks too thick.

Combine and Serve:

Add the drained pasta to the sauce and toss everything together until each piece is glossy and coated. Serve immediately, topped with torn basil leaves and an extra shower of Parmesan.

Save to Pinterest

One rainy Sunday, my daughter declared this her new favorite dinner and asked if we could have it every week. I agreed, thinking she'd forget by Tuesday. She didn't. Now it's our Sunday ritual, and she's learned to tear the basil herself, standing on a stool by the stove and dropping the leaves in like confetti. It's less about the pasta now and more about that little moment we share before we sit down to eat.

Make It Your Own

This sauce is incredibly flexible and welcomes just about any protein or vegetable you have on hand. I've stirred in leftover rotisserie chicken, quickly sautéed shrimp, or roasted zucchini and cherry tomatoes when I needed to clear out the fridge. Each addition changes the dish slightly but never overwhelms the sweet pepper base. If you want to go vegan, swap the cream for coconut cream and use a good vegan Parmesan, the sauce stays just as luscious.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days, and the flavors deepen as they sit. When reheating, add a splash of water or cream to the pan and warm it gently over low heat, stirring frequently so the sauce doesn't break. I've even eaten it cold straight from the container during a busy morning, and it still tastes surprisingly good. Freezing works too, though the texture of the pasta softens a bit, so I prefer to freeze just the sauce and toss it with freshly cooked noodles.

Serving Suggestions

This pasta shines alongside a simple arugula salad dressed with lemon and olive oil, the peppery greens cut through the richness perfectly. A crusty baguette for mopping up extra sauce is non-negotiable in my house. If you're pouring wine, reach for a crisp Pinot Grigio or a light Sauvignon Blanc, both complement the sweetness of the peppers without competing.

• Toss in a handful of baby spinach right before serving for extra greens without any extra effort.
• Top with toasted pine nuts or slivered almonds for a subtle crunch.
• Drizzle with a bit of good balsamic vinegar at the table for a tangy finish.

Save to Pinterest

This dish has saved me on countless weeknights when I needed something quick but didn't want to compromise on flavor. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a warm hug in a bowl.

Recipe FAQs

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

Yes, absolutely. Jarred roasted red peppers are convenient and deliver excellent flavor. Simply drain them well before blending to avoid excess liquid in your sauce.

→ How do I make this vegan?

Substitute heavy cream with coconut cream and use vegan Parmesan or nutritional yeast for the cheese. The sauce will have a slightly different but equally delicious flavor profile.

→ What pasta shapes work best?

Tube-shaped pastas like penne, rigatoni, or ziti are ideal as they trap the creamy sauce inside. However, any pasta shape you prefer will work beautifully.

→ How thick should the sauce be?

The sauce should coat the pasta but not be overly thick. If it's too thick after blending, thin it with reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the creamy, slightly sweet sauce beautifully. The acidity cuts through the richness of the cream and enhances the roasted pepper flavors.

→ Can I add protein to this dish?

Definitely. Grilled chicken, pan-seared shrimp, or roasted vegetables are excellent add-ins. Stir them in when combining the pasta with the sauce or place on top as garnish.