Creamy Roasted Red Pepper Pasta

The aroma of roasting peppers always pulls me into my grandmother's kitchen, even though she's been gone for years. This pasta captures that same sweet, smoky fragrance that used to drift through her screen door on summer evenings. I stumbled upon blending jarred peppers into sauce during a chaotic Tuesday when takeout felt too expensive but my energy was dangerously low. The first silky bite made me wonder why I'd ever settle for plain marinara again. Now it's my secret weapon for nights when comfort food needs to happen fast.

Last winter, my friend Sarah showed up at my door with tears in her eyes and a jar of roasted peppers she'd impulse bought. We threw this pasta together while she vented about her terrible day, and something about the creamy, smoky sauce seemed to soften everything. She left with an empty bowl and a slightly lighter heart, texting me at midnight to admit she'd licked the plate clean. Sometimes food is just the vehicle we need for a good conversation.

Ingredients

• 12 oz penne or fettuccine: the curves catch sauce beautifully, but any sturdy pasta works in a pinch
• 1 jar roasted red peppers: these are the MVP, bringing all that deep sweetness without turning on your oven
• 2 tbsp olive oil: don't skimp here, it helps build the foundation of the sauce
• 1 small yellow onion: finely chopped so it melts into the background rather than chunking up
• 3 cloves garlic: mince them yourself, pre minced stuff never quite hits the same aromatic notes
• 1/2 cup heavy cream: this transforms the peppers into something luxurious and coating
• 1/4 cup grated Parmesan: adds that savory depth that keeps the sauce from being one note
• 1/2 tsp smoked paprika: echoes the roasted pepper flavor and makes everything taste more complex
• 1/4 tsp red pepper flakes: optional, but I love the subtle heat that lingers
• Salt and black pepper: taste as you go, the peppers already bring some saltiness
• 2 tbsp fresh basil or parsley: this bright pop of color and flavor makes the whole dish feel finished

Instructions

Get your pasta water going:

bring a large pot of salted water to boil, then cook pasta until al dente, reserving that precious half cup of pasta water before draining

Build your flavor base:

heat olive oil in a skillet over medium heat, sauté onion until soft and translucent, then add garlic for just one minute until fragrant

Blend the magic:

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

Bring it together:

return sauce to the skillet over low medium heat, simmer for a few minutes while stirring, then season with salt and pepper

Coat and serve:

toss pasta directly into the skillet, adding pasta water if needed for that perfect silky consistency, then finish with fresh herbs and extra Parmesan

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My roommate walked in while I was photographing this for the first time, asking what smelled so incredible. She took one hesitant bite, eyes went wide, and immediately demanded I teach her the recipe. Now we make it together almost weekly, standing over the blender like we're conducting some sort of delicious chemistry experiment. It's become our Friday night ritual, complete with cheap wine and terrible cooking shows in the background.

Making It Your Own

This sauce is incredibly forgiving and welcomes whatever you have in the fridge. I've added sun dried tomatoes for extra tang, spinach for a hit of green, and even crumbled sausage when I needed something more substantial.

Wine That Works

A crisp Pinot Grigio cuts through the cream beautifully, or go with a light bodied red if you prefer. The bright acidity balances the rich sauce without overpowering those sweet pepper notes.

Timing Is Everything

The sauce comes together faster than you think, so have your pasta water boiling before you start cooking the onion. There's nothing worse than a perfect sauce waiting for undercooked pasta.

• set out all your ingredients before turning on the stove
• drain those peppers well, or your sauce will be too thin
• taste the sauce before adding salt, the jarred peppers can be salty enough on their own

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This pasta has saved me more weeknight dinners than I can count, and I hope it finds its way into your regular rotation too. Sometimes the simplest meals leave the deepest impressions.

Recipe Questions & Answers

→ Can I make this pasta vegan?

Yes, simply substitute heavy cream with your favorite plant-based cream alternative and use vegan Parmesan cheese. The texture remains creamy and satisfying.

→ What type of pasta works best?

Penne or fettuccine both work wonderfully. The sauce clings nicely to penne's ridges, while fettuccine's wide surface area captures every bit of the velvety coating.

→ How spicy is this dish?

The base version is mild with just a hint of warmth from smoked paprika. Red pepper flakes are optional, so you can adjust the heat level to your preference.

→ Can I freeze the sauce?

The sauce freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with a splash of cream or pasta water to restore consistency.

→ What protein additions work well?

Grilled chicken, sautéed shrimp, or crispy pancetta make excellent additions. For plant-based protein, try white beans or pan-seared tofu.

→ Is it better to use fresh or jarred roasted peppers?

Jarred roasted red peppers are preferred here for their consistent texture and convenience. Fresh-roasted peppers can vary in moisture content and may require additional seasoning adjustment.