Roasted Red Pepper Pasta

My neighbor knocked on the door one Sunday evening holding a jar of roasted red peppers she'd made too many of. I had pasta in the pantry and garlic that needed using, so I winged it. What came out of that skillet was silky, vivid, and tasted like summer concentrated into sauce. Now I keep jars of those peppers on hand just in case inspiration or unexpected company shows up.

I made this for my sister the night before she moved across the country. We sat on the kitchen counter eating straight from the pan, talking until the pasta went cold. She texted me two weeks later asking for the recipe because she said it tasted like home. I sent her a jar of roasted peppers in the mail with a note that just said blend and remember.

Ingredients

• Penne or rigatoni (350 g): The ridges and hollow centers grab onto the creamy sauce, so skip smooth pastas like spaghetti here.
• Red bell peppers (2 large or 1 jar, 340 g): Fresh ones give a smokier depth if you char them yourself, but jarred peppers save time without sacrificing much flavor.
• Olive oil (2 tbsp): Use a fruity extra virgin if you have it since the flavor shines through in the finished sauce.
• Yellow onion (1 small, diced): Adds sweetness that balances the tang of the peppers without overpowering them.
• Garlic cloves (3, minced): Fresh garlic is non negotiable here, the jarred stuff turns bitter when blended.
• Heavy cream (120 ml): This is what makes the sauce cling and turn glossy, though coconut cream works beautifully for a dairy free version.
• Parmesan cheese (40 g, grated): Freshly grated melts smoother and tastes sharper than the pre shredded kind.
• Dried oregano (½ tsp): A tiny amount adds herbal warmth without making it taste like pizza sauce.
• Crushed red pepper flakes (¼ tsp, optional): Just enough to make your lips tingle, not enough to scare off anyone who hates spice.
• Salt and black pepper: Season generously, the pasta water and cheese add some salt but not enough on their own.
• Fresh basil leaves and extra Parmesan: The basil adds a pop of green and a hint of anise that makes the whole dish sing.

Instructions

Char and prep the peppers:

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

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook the penne until it still has a slight bite. Scoop out half a cup of the starchy pasta water before draining.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat and add the diced onion, stirring until it turns soft and translucent after about 3 to 4 minutes. Toss in the garlic and let it cook for just a minute until your kitchen smells amazing.

Blend the sauce:

Add the roasted peppers to the skillet and cook for 2 minutes to concentrate their sweetness. Transfer everything to a blender and puree until completely smooth, or use an immersion blender right in the pan.

Finish the sauce:

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

Toss and serve:

Add the drained pasta to the sauce and toss until every piece is coated in that glossy red creaminess. Serve right away topped with torn basil and a generous shower of extra Parmesan.

Save

One night I added leftover grilled chicken to this and it became my husband's most requested weeknight dinner. He'll text me from work asking if we have peppers in the pantry. It's the kind of dish that makes people feel cared for without you having to say much at all.

Make It Your Own

I've folded in sautéed shrimp, roasted zucchini, and even crispy chickpeas depending on what's in the fridge. The sauce is forgiving and rich enough to support almost any protein or vegetable you throw at it. Once I stirred in a handful of spinach at the end and it wilted into the sauce like it had always belonged there.

Storage and Reheating

This keeps in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of milk or pasta water to bring back the creaminess. I've never tried freezing it because it disappears too fast, but I imagine the cream might separate a bit when thawed.

Serving Suggestions

I always serve this with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread is obvious but correct. A cold Pinot Grigio or even a sparkling water with lemon feels right alongside it.

• Top with toasted pine nuts for a little crunch and nutty richness.
• Drizzle with a little balsamic glaze if you want a sweet tangy contrast.
• Serve with crusty bread to mop up every last bit of sauce from the plate.

Save

This is the kind of recipe that makes you look like you know what you're doing even when you're just winging it. Keep the ingredients around and you'll always have a backup plan that tastes like you tried.

Recipe FAQ

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

Absolutely. One 340 g (12 oz) jar of roasted red peppers, drained, works perfectly and saves time. This eliminates the roasting and steaming steps, reducing your total prep time considerably.

→ What type of pasta works best for this dish?

Penne and rigatoni are ideal because their ridged surfaces and hollow centers trap the creamy sauce beautifully. You can also use fettuccine or any short pasta shape you prefer.

→ How do I make this dish vegan?

Replace the heavy cream with coconut cream for a rich texture and substitute the Parmesan with vegan Parmesan or nutritional yeast. The roasted pepper base is naturally plant-based and keeps the dish flavorful.

→ Can I make the sauce ahead of time?

Yes, the pepper sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Gently reheat it in the skillet before tossing with fresh pasta.

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

Thin the sauce with reserved pasta water, which contains starch that helps it cling to the noodles. Add it gradually, one or two tablespoons at a time, until you reach your preferred consistency.

→ What proteins pair well with this pasta?

Grilled chicken breast, pan-seared shrimp, or roasted vegetable medleys complement this dish beautifully. You can also add crispy pancetta or Italian sausage for a meat-based variation.