Roasted Red Pepper Pasta

My sister came over one Wednesday evening, exhausted from work, and I promised her something comforting but quick. I had a jar of roasted red peppers sitting in the pantry and some pasta, and within half an hour, we were twirling creamy, sunset-colored penne on our forks. She looked up mid-bite and said it tasted like something from a restaurant. That moment made this recipe a permanent fixture in my weeknight rotation.

I made this for a small dinner party once, doubling the recipe and tossing in some grilled shrimp at the last minute. One of my friends, who usually avoids anything red sauce adjacent, scraped her plate clean and texted me the next morning asking for the recipe. It was the first time I realized how differently people respond to a sauce that is creamy and sweet rather than tomato heavy and acidic.

Ingredients

• Penne or rigatoni (350 g): The ridges and tubes catch the creamy sauce perfectly, but I have used bowties in a pinch and they work too.
• Red bell peppers (2 large or 1 jar, 340 g): Roasting fresh peppers adds a smoky depth, but jarred ones save time and still deliver a gorgeous, silky sauce.
• Olive oil (2 tbsp): This is your base for building flavor, so use something you would happily dip bread into.
• Yellow onion (1 small, diced): It melts into the background but adds a subtle sweetness that rounds out the peppers.
• Garlic (3 cloves, minced): Do not skip this; it wakes up the whole dish and makes your kitchen smell like an Italian grandmother is visiting.
• Heavy cream (120 ml): This transforms the blended peppers into a luxurious sauce, though coconut cream works beautifully for a dairy free version.
• Parmesan cheese (40 g, grated): It adds saltiness and a nutty richness that balances the sweetness of the peppers.
• Dried oregano (½ tsp): A small amount goes a long way in giving the sauce an herby, Italian backbone.
• Crushed red pepper flakes (¼ tsp, optional): I always add them for a gentle warmth that does not overpower.
• Fresh basil and extra Parmesan for garnish: The basil adds a pop of color and freshness that makes each bite feel complete.

Instructions

Roast the peppers if using fresh:

Char them over an open flame or under the broiler until the skins blister and blacken, then steam them in a covered bowl for 10 minutes. The skins will slip off easily, and you will be left with tender, sweet flesh.

Boil the pasta:

Cook it in well salted water until al dente, then drain and save half a cup of the starchy pasta water. That water is liquid gold for adjusting the sauce later.

Sauté the aromatics:

Heat olive oil in a large skillet and cook the diced onion until soft and translucent, about 3 to 4 minutes. Add the garlic and let it sizzle for a minute until your kitchen smells incredible.

Blend the sauce:

Toss the roasted peppers into the skillet, cook for 2 minutes, then blend everything until silky smooth. An immersion blender makes this step easy, but a regular blender works just as well.

Finish the sauce:

Return the blended mixture to the skillet, stir in the cream, Parmesan, oregano, and red pepper flakes, then simmer gently for 2 to 3 minutes. If it looks too thick, splash in some reserved pasta water and stir until it coats a spoon beautifully.

Toss and serve:

Add the drained pasta to the sauce and toss until every piece is glossy and coated. Serve immediately with torn basil and a generous sprinkle of Parmesan on top.

Save

The first time I served this to my nephew, he asked if it was tomato sauce, and when I told him it was peppers, he did not believe me. He ate two bowls anyway. It became our little joke, and now whenever he visits, he asks for the not tomato pasta.

Make It Your Own

I have added grilled chicken, sautéed shrimp, and even crispy chickpeas to this pasta, and each version felt like a different meal. Once, I stirred in a handful of baby spinach at the end, and it wilted into the sauce beautifully without changing the flavor. You can also swap the penne for whole wheat or gluten free pasta, and the sauce is forgiving enough to adapt.

Storing and Reheating

Leftovers keep in the fridge for up to three days, and I reheat them gently in a skillet with a splash of water or cream to bring the sauce back to life. The texture holds up better than most creamy pastas, and sometimes I think it tastes even better the next day when the flavors have had time to settle. I do not recommend freezing this because the cream can separate, but it rarely lasts long enough to worry about that.

Serving Suggestions

This pasta loves a simple side salad with lemon vinaigrette and a slice of crusty garlic bread for scooping up any extra sauce. I have served it alongside roasted zucchini and it felt like a complete, vibrant meal. A crisp white wine like Pinot Grigio or Vermentino cuts through the creaminess beautifully.

• Pair it with garlic bread or focaccia to soak up every last bit of sauce.
• Serve with a light arugula salad dressed in lemon and olive oil for balance.
• A glass of chilled white wine makes it feel like a special occasion even on a Tuesday.

Save

This dish has become my answer to nights when I want something that feels special without the effort. It is the kind of recipe that makes people lean back in their chairs, satisfied and a little surprised at how good something so simple can taste.

Recipe FAQs

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

Yes, absolutely. One 340g jar of roasted red peppers (drained) equals approximately 2 large fresh peppers. This saves significant prep time while delivering the same delicious flavor and texture.

→ What type of pasta works best?

Penne or rigatoni are ideal choices as their ridged surfaces and hollow centers trap the creamy sauce beautifully. Other short pastas like fusilli or farfalle also work well. Avoid thin, delicate shapes that may break under the rich sauce.

→ How do I achieve a smooth, creamy sauce?

Blend the roasted peppers, garlic, and onions until completely smooth before adding cream. An immersion blender works directly in the skillet for convenience. If the blended mixture seems grainy, strain through a fine sieve for extra silkiness.

→ Can I make this dairy-free?

Yes. Replace heavy cream with full-fat coconut cream or cashew cream for richness. Use dairy-free Parmesan or nutritional yeast for umami depth. The sauce will have slightly different flavor notes but remains delicious and satisfying.

→ What should I do if the sauce is too thick?

Thin the sauce gradually using reserved pasta water, which contains starches that help bind and thicken. Add a splash at a time while stirring until you reach desired consistency. Alternatively, use a bit of vegetable or chicken broth.

→ How far in advance can I prepare this?

Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat, adding splash of water or cream if needed. Cook pasta fresh just before serving to maintain the ideal al dente texture.