Creamy Roasted Red Pepper Pasta

The first time I made this roasted red pepper sauce, I stood in my tiny apartment kitchen watching the blender transform those jarred peppers into something that looked like it came from a restaurant. My roommate wandered in, drawn by the smell of garlic and onions hitting the hot oil, and asked if I'd been secretly taking cooking classes. We ate it standing up at the counter, too impatient to bother with plates, and I remember thinking how something this luxurious shouldn't be so incredibly simple to throw together on a Tuesday night.

Last winter, when my sister was recovering from surgery and too tired to cook much, I brought over a batch of this pasta. She took one bite and immediately asked for the recipe, saying it was exactly the kind of comfort food she needed but couldn't muster the energy to make herself. Now it's our go-to for those nights when we want something that feels special but requires zero fuss.

Ingredients

• Pasta: Penne holds onto the creamy sauce beautifully, but fettuccine works wonderfully too
• Roasted red peppers: The jarred ones are perfectly roasted and save you the hassle of doing it yourself
• Heavy cream: Creates that velvety restaurant-style texture, though plant-based cream works beautifully for vegan versions
• Smoked paprika: Adds a subtle smoky depth that complements the sweetness of the peppers
• Parmesan cheese: Brings a salty, nutty richness that balances the cream

Instructions

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until it's just al dente, remembering to reserve that precious half cup of pasta water before draining

Build the flavor base:

Heat olive oil in a large skillet over medium heat and sauté the onion until it's soft and translucent, then add the garlic for just a minute until fragrant

Create the sauce:

Transfer the onion and garlic to a blender with the drained roasted peppers, cream, Parmesan, smoked paprika, and red pepper flakes, then blend until completely smooth

Simmer and season:

Pour the gorgeous orange sauce back into the skillet and let it gently simmer for a few minutes while you taste and adjust the seasoning

Bring it together:

Add the drained pasta to the skillet and toss everything together, adding splashes of that reserved pasta water if the sauce needs loosening up

Serve it up:

Plate the pasta immediately, sprinkling fresh herbs and extra Parmesan on top while it's still steaming hot

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This recipe became a staple in my house during those months when money was tight but we still wanted something that felt like a treat. There's something almost magical about taking humble jarred peppers and turning them into a sauce that makes you feel like you're dining at a little Italian trattoria.

Making It Your Own

I've learned that this sauce is incredibly forgiving and adaptable. Sometimes I'll add a handful of spinach at the end, letting it wilt slightly in the warm sauce, or toss in some sautéed mushrooms for extra substance. The creamy base loves whatever you throw at it.

Perfect Pairings

A crisp glass of Pinot Grigio cuts through the richness beautifully, and a simple green salad with a bright vinaigrette balances out the creamy pasta. If you're serving this for dinner guests, some crusty garlic bread is practically mandatory for soaking up every last drop of sauce.

Storage and Make-Ahead Tips

The sauce actually keeps beautifully in the refrigerator for up to three days, and I've even frozen it successfully for those nights when cooking feels impossible. Just reheat it gently with a splash of cream or pasta water to bring back that silky consistency.

• Make a double batch of the sauce and freeze half for an emergency dinner
• The sauce thickens as it sits, so add more liquid when reheating leftovers
• Leftovers make an amazing cold pasta salad the next day

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There's something deeply satisfying about a recipe that delivers so much pleasure with so little effort. This pasta has become my secret weapon for those nights when I want to feed people something they'll remember.

Recipe Questions & Answers

→ Can I make this dish dairy-free or vegan?

Yes, simply substitute plant-based cream for heavy cream and use vegan Parmesan. The roasted red pepper base works wonderfully with dairy alternatives while maintaining the creamy texture.

→ How do I adjust the sauce consistency?

If the sauce is too thick, add reserved pasta water gradually until reaching your desired consistency. The starch in pasta water helps the sauce coat the noodles beautifully without making it watery.

→ What pasta shapes work best?

Penne and fettuccine are ideal choices, but any medium-sized pasta works well. Tubular or ribbon shapes trap the creamy sauce effectively, ensuring every bite is flavorful.

→ Can I add proteins to this dish?

Absolutely. Sautéed mushrooms, fresh spinach, or grilled chicken are excellent additions that complement the roasted pepper sauce and add nutritional value.

→ How long does this keep as leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed to restore the sauce consistency.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or light-bodied red wine complements the creamy roasted pepper flavors beautifully. The acidity in white wine especially brightens the rich sauce.