How do I cook the pasta perfectly?

Bring salted water to a rolling boil and cook pasta until al dente, then reserve some pasta water before draining to adjust sauce consistency.

Can I make the sauce without a blender?

Yes, finely chop the roasted red peppers instead, then sauté thoroughly to soften and incorporate into the sauce.

For a lighter or vegan option, substitute with plant-based cream or coconut milk to maintain creaminess.

Incorporate smoked paprika and sauté garlic and onions to deepen the flavor, or add chili flakes for a spicy kick.

Fresh basil leaves and additional grated Parmesan enhance freshness and richness on serving.

Yes, consider sautéed mushrooms or cooked chicken tossed in to increase protein content and texture variety.

A vibrant, quick pasta dish featuring a silky roasted red pepper sauce with garlic, cream, and Parmesan—perfect for busy weeknights.

This recipe became my go-to for busy weeknights when I want something flavorful yet simple to prepare.

Pasta: 200 g (7 oz) dried penne or spaghetti
Sauce: 1 tablespoon olive oil
Sauce: 2 cloves garlic, minced
Sauce: 1 small onion, finely chopped
Sauce: 1 (340 g / 12 oz) jar roasted red peppers, drained and roughly chopped
Sauce: 100 ml (⅓ cup + 1 tbsp) heavy cream
Sauce: 40 g (¼ cup) grated Parmesan cheese
Sauce: ½ teaspoon smoked paprika
Sauce: Salt and black pepper, to taste
Garnish: Fresh basil leaves, torn (optional)
Garnish: Extra Parmesan cheese, for serving

Step 1:: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Step 2:: Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 2 3 minutes until softened and fragrant.
Step 3:: Add the chopped roasted red peppers and smoked paprika to the skillet. Cook for 2 minutes, stirring frequently.
Step 4:: Transfer the red pepper mixture to a blender or use an immersion blender to purée until smooth.
Step 5:: Return the purée to the skillet over low heat. Stir in the heavy cream and grated Parmesan. Season with salt and black pepper. Simmer for 2 3 minutes until the sauce is creamy and heated through.
Step 6:: Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water.
Step 7:: Serve immediately, garnished with fresh basil and extra Parmesan if desired.

My family loves gathering around this meal because it’s both comforting and quick the perfect weeknight solution.

Large pot, large skillet, blender or immersion blender, measuring cups and spoons, knife and chopping board are needed for this recipe.

Contains dairy (cream, Parmesan) and wheat (pasta). For gluten-free, use gluten-free pasta and verify all labels.

Approximately 540 calories, 19 g total fat, 73 g carbohydrates, and 17 g protein per serving.

This creamy red pepper pasta is a quick flavorful meal that will become a staple in your recipe collection.

→ How do I cook the pasta perfectly?: Bring salted water to a rolling boil and cook pasta until al dente, then reserve some pasta water before draining to adjust sauce consistency.
→ Can I make the sauce without a blender?: Yes, finely chop the roasted red peppers instead, then sauté thoroughly to soften and incorporate into the sauce.
→ What can I use instead of heavy cream?: For a lighter or vegan option, substitute with plant-based cream or coconut milk to maintain creaminess.
→ How do I add extra flavor to the sauce?: Incorporate smoked paprika and sauté garlic and onions to deepen the flavor, or add chili flakes for a spicy kick.
→ What garnishes complement this dish best?: Fresh basil leaves and additional grated Parmesan enhance freshness and richness on serving.
→ Is it possible to add protein to this dish?: Yes, consider sautéed mushrooms or cooked chicken tossed in to increase protein content and texture variety.