Creamy Roasted Red Pepper Pasta

The first time I made this roasted red pepper pasta was on a rainy Tuesday when I needed something comforting but didnt want to spend hours at the stove. The way the peppers transformed into this impossibly silky sauce felt like magic, and my kitchen filled with this warm, slightly sweet aroma that made the whole house feel cozy. Now its my go-to when I want restaurant quality results without the restaurant price tag.

I served this to my friend Sarah who swears she doesnt like creamy pasta dishes, and she went back for seconds. Theres something about the subtle sweetness from the peppers balancing the rich cream that just works. Its become the dish I make when I want to impress people without actually trying that hard.

Ingredients

• 12 oz penne or fettuccine: I love how penne catches the sauce in those little tubes, but fettuccine feels extra elegant
• 1 jar roasted red peppers drained: These are the secret weapon, packed with flavor and already perfectly roasted
• 2 tbsp olive oil: Creates the foundation for sautéing your aromatics
• 1 small yellow onion finely chopped: Builds that savory base that makes the sauce taste homemade
• 3 cloves garlic minced: Fresh garlic makes all the difference here, dont use the jarred stuff
• 1/2 cup heavy cream: This is what transforms the peppers into that luxurious velvety texture
• 1/4 cup grated Parmesan: Adds a salty, nutty depth that rounds everything out beautifully
• 1/2 tsp smoked paprika: Gives this subtle smoky note that makes people wonder what your secret ingredient is
• 1/4 tsp crushed red pepper flakes optional: Just enough warmth to make things interesting without overwhelming
• Salt and black pepper to taste: Finish seasoning right at the end for perfect balance
• 2 tbsp chopped fresh basil or parsley: That pop of fresh green color and bright flavor at the end

Instructions

Cook your pasta to perfection:

Bring a large pot of generously salted water to boil and cook pasta until al dente, then scoop out that precious 1/2 cup of pasta water before draining, it will save you later.

Build your flavor base:

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

Create the silky sauce:

Transfer the onion and garlic to a blender and add those gorgeous drained red peppers along with cream, Parmesan, smoked paprika, and red pepper flakes, blending until completely smooth and creamy.

Simmer and meld the flavors:

Pour the sauce back into your skillet over low-medium heat and let it gently simmer for 3 to 4 minutes, stirring occasionally and seasoning with salt and pepper.

Bring it all together:

Add your drained pasta right into the skillet and toss until every piece is coated in that sunset colored sauce, adding splashes of pasta water if it needs help coming together.

Finish with flair:

Plate it up immediately and scatter fresh basil or parsley on top with extra Parmesan if you are feeling indulgent.

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This pasta has become my Friday night ritual, the one meal where I actually light candles and put my phone away. Something about eating something this creamy and beautiful makes the whole week feel worth it.

Make It Your Own

I love adding handfuls of fresh spinach right at the end, letting it wilt slightly in the hot sauce for a pop of color and some greens. Sautéed mushrooms work beautifully too, adding this earthy richness that makes the dish feel even more substantial.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through that richness perfectly, but honestly a light bodied red wine works just as well. The key is something refreshing that wont compete with the peppers natural sweetness.

Storage And Reheating

This pasta keeps surprisingly well in the fridge for up to 3 days, though the sauce will thicken considerably. When reheating, splash in some more cream or pasta water to bring it back to that silky consistency.

• Store in an airtight container and reheat gently on the stove
• The pasta will continue absorbing sauce, so you might need extra liquid when reheating leftovers
• Add fresh herbs right before serving since they lose their brightness in the fridge

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Theres something so satisfying about turning simple jarred peppers into something that feels this special and decadent.

Recipe Questions & Answers

→ Can I make this dairy-free?

Yes. Substitute heavy cream with your favorite plant-based cream alternative and use vegan Parmesan or nutritional yeast. The sauce will still be creamy and flavorful.

→ What pasta shapes work best?

Penne, fettuccine, rigatoni, or rotini all work beautifully. Choose shapes with ridges or curves to hold the thick sauce effectively.

→ How long do leftovers keep?

Store in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of pasta water or cream to restore consistency.

→ Can I freeze the sauce?

Yes. Blend the sauce and freeze it separately for up to 3 months. Thaw overnight in the refrigerator and reheat before tossing with freshly cooked pasta.

→ How can I add more protein?

Stir in grilled chicken strips, sautéed shrimp, or white beans. You can also serve with a side of protein or top with toasted pine nuts.