Creamy Roasted Red Pepper Pasta

The rainy Tuesday I first made this sauce, my kitchen filled with such an incredible roasted aroma that my roommate actually wandered in from her room asking what restaurant Id ordered from. Weve all been there: the refrigerator is mostly empty, but somehow a jar of red peppers has been sitting there for weeks, just waiting for the right moment. This pasta started as a lets see what happens experiment and ended up being the fastest route to a dinner that feels restaurant-special while secretly being pantry-friendly.

I served this to my friend who claims she hates creamy pasta sauces, and she literally asked for seconds. Something about the slight sweetness from the peppers and that hint of smokiness just works differently than a regular Alfredo. Now whenever someone asks what to make for a weeknight dinner that still feels like a treat, this is my immediate answer.

Ingredients

• 12 oz penne or fettuccine: The curves in penne catch the sauce beautifully, but fettuccine lets the creaminess really coat every strand
• 1 jar roasted red peppers: These are the flavor powerhouse here—drain them well or your sauce will be too thin
• 2 tbsp olive oil: Use this to sauté your aromatics; it builds the foundation that makes everything taste cohesive
• 1 small yellow onion, finely chopped: Finer is better here so it melts into the sauce instead of leaving chunky bits
• 3 cloves garlic, minced: Fresh garlic makes such a difference; dont skip it unless absolutely necessary
• 1/2 cup heavy cream: Plant-based cream works perfectly if you need it dairy-free
• 1/4 cup grated Parmesan: This adds that savory depth that keeps the sauce from being one-dimensionally sweet
• 1/2 tsp smoked paprika: The secret ingredient that makes people ask whats in this
• 1/4 tsp crushed red pepper flakes: Totally optional, but that little background heat balances the cream perfectly
• Salt and black pepper: Season at every stage—sauce, pasta water, final toss
• 2 tbsp fresh basil or parsley: The bright green against that gorgeous red-orange sauce makes it look professional

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil and cook pasta until al dente, but please—dont forget to reserve that pasta water before draining

Sauté your aromatics while the pasta cooks:

Heat olive oil in a large skillet over medium heat, add the onion and cook 4–5 minutes until soft, then toss in garlic for just 1 minute until fragrant

Blend it all together:

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

Let the sauce simmer slightly:

Pour that gorgeous orange sauce back into your skillet and let it cook over low-medium heat for 3–4 minutes, stirring occasionally as it thickens

Bring it all together:

Add your drained pasta to the sauce, tossing until every piece is coated, and use that pasta water a splash at a time if the sauce needs loosening

Finish it like a pro:

Serve immediately with fresh herbs sprinkled on top and extra Parmesan if you want to go all out

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This pasta became a go-to the night I completely forgot to defrost anything for dinner and had four hungry people staring at me expectantly. Now its my emergency beautiful meal: the one I can make without thinking, but that still feels like a proper treat rather than a default.

Making It Your Own

Ive learned that this sauce is incredibly forgiving. Sometimes I add a handful of spinach at the end just to wilt into the pasta, or sauté mushrooms with the onions if I want something more substantial. The beauty is that the base sauce works with whatever vegetables or proteins you have on hand.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess without competing, but honestly, a light-bodied red works beautifully too. The smokiness in the sauce makes it surprisingly versatile with wine, so grab whatever bottle is already open and youre probably good to go.

Storage And Make-Ahead Tips

The sauce actually keeps beautifully in the refrigerator for up to three days, and it freezes well too if you want to double batch it. Just reheat gently with a splash of cream or pasta water to bring back that silky texture.

• If meal prepping, store the sauce separately from the pasta and combine when reheating
• The sauce thickens as it sits, so you may need more liquid than expected when reheating
• Adding fresh herbs right before serving keeps them bright instead of cooked-looking

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Theres something deeply satisfying about a dinner that looks this impressive but comes together this quickly. Enjoy every bite.

Recipe Questions & Answers

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

Absolutely. Fresh roasted red peppers work wonderfully and may offer superior flavor. Roast fresh peppers over an open flame or under the broiler until charred, then peel and deseed. Use about 2 cups prepared peppers. The texture and blending process remain the same.

→ What pasta shapes work best?

Penne and fettuccine are ideal choices as their surface area captures the creamy sauce well. Other options include rigatoni, farfalle, or tagliatelle. Avoid very thin pastas like angel hair, which may become overcoated and heavy.

→ How do I make this vegan?

Replace heavy cream with cashew cream, coconut cream, or store-bought plant-based alternatives. Use vegan Parmesan or nutritional yeast for umami depth. Ensure all ingredients, including pasta, carry vegan certification. The preparation method stays identical.

→ Can I prepare the sauce ahead?

Yes, the sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, stirring frequently and adding reserved pasta water if needed to restore creaminess. Do not freeze, as the cream may separate.

→ What if the sauce is too thick?

Thin the sauce by adding reserved pasta water gradually, one tablespoon at a time, while stirring over low heat. This maintains the creamy texture while achieving your desired consistency. Alternatively, add a splash of heavy cream or plant-based milk.

→ How do I add protein to this dish?

Grilled chicken breast, sautéed shrimp, or crispy pancetta integrate beautifully. For vegetarian protein, add sautéed mushrooms, chickpeas, or white beans. Spinach and sun-dried tomatoes also complement the roasted pepper flavor profile wonderfully.