Roasted Red Pepper Pasta

My neighbor brought over a jar of her homemade roasted red peppers one August afternoon, and I stared at it for days before deciding to blend them into pasta sauce. The kitchen smelled like summer and smoke as the cream swirled into that bright red purée, turning everything soft and sunset-colored. I tossed in hot penne straight from the pot, and the sauce clung to every ridged edge. My kids appeared in the doorway, asking what smelled so good, and I knew I'd stumbled onto something we'd make again and again.

I made this for my sister's birthday dinner last spring, doubling the batch and adding grilled shrimp on top. She doesn't usually go back for seconds, but that night she did, scraping the bowl with her fork and asking for the recipe before dessert even came out. We sat on the porch afterward with wine and the last bits of basil from the garden, talking until the candles burned low. That's when I realized this dish had become more than just dinner, it had become the kind of meal that makes people linger.

Ingredients

• Penne or rigatoni: The ridges and hollow centers grab onto the creamy sauce in a way smooth pasta just can't, so don't skip the shape here.
• Red bell peppers: Roasting them yourself adds a smokiness that jar versions sometimes lack, but a good quality jar works beautifully when you're short on time.
• Olive oil: Use something fruity and green if you have it, the flavor carries through the whole sauce.
• Yellow onion: I dice mine small so it melts into the sauce and becomes invisible, adding sweetness without chunks.
• Garlic cloves: Fresh is essential here, the minced jar stuff turns bitter when you blend it.
• Heavy cream: This is what turns the sauce silky and rich, coating your spoon like velvet.
• Parmesan cheese: Grate it yourself from a block, the pre-shredded kind has stabilizers that make the sauce grainy.
• Dried oregano: A small amount brings out the Italian backbone of the dish without overpowering the peppers.
• Crushed red pepper flakes: Optional, but a pinch adds warmth that balances the sweetness of the roasted peppers.
• Fresh basil: Torn at the last second, it smells like summer and adds a pop of green against all that red.

Instructions

Roast the peppers:

If you're using fresh bell peppers, char them over a gas flame or under the broiler until the skins blister and blacken. Let them steam in a covered bowl for ten minutes, then peel away the skin, pull out the seeds, and chop them roughly.

Boil the pasta:

Bring a big pot of well-salted water to a rolling boil and cook your penne until it still has a little bite. Drain it, but save half a cup of that starchy pasta water before you dump it out.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat and add the diced onion, stirring until it softens and turns translucent. Toss in the minced garlic and cook just until it smells fragrant, about a minute.

Blend the sauce:

Add the roasted red peppers to the skillet and let them warm through for a couple of minutes. Then blend everything until completely smooth, either in a blender or right in the pan with an immersion blender.

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 you like a little heat. Season with salt and pepper, let it simmer gently for a few minutes, and thin it with pasta water if it looks too thick.

Toss and serve:

Add the drained pasta to the sauce and toss everything together until every piece is coated. Serve it hot, topped with torn basil and extra Parmesan.

Save

One rainy Tuesday I made this with a handful of cherry tomatoes thrown in at the end, and my husband looked up from his bowl and said it tasted like vacation. I'm not sure which vacation he meant, but I understood, something about the sweetness and the creaminess felt like ease, like sitting somewhere warm with nowhere else to be. We've made it a dozen times since, and it still feels that way.

Making It Your Own

This sauce is forgiving and loves company. I've stirred in leftover rotisserie chicken, tossed in sautéed shrimp, and folded in roasted zucchini or cherry tomatoes when the garden was overflowing. Once I added a handful of baby spinach right at the end and it wilted into the sauce, turning everything even more vibrant. If you want it lighter, swap the cream for half-and-half or even a good unsweetened oat milk, though the texture won't be quite as lush.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and I actually think the flavors deepen overnight. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce, stirring often so the cream doesn't split. I've never tried freezing it because we always eat it too fast, but I suspect the cream might separate a little when thawed, so a good whisk would be your friend.

What to Serve Alongside

I like to keep the sides simple so the pasta can shine. A crisp green salad with lemon vinaigrette cuts through the richness, and garlic bread is always a good idea for mopping up any sauce left in the bowl. We've served it with roasted broccoli, green beans with almonds, and once with a platter of burrata and heirloom tomatoes that made the whole meal feel like a special occasion.

• A glass of chilled Pinot Grigio or Sauvignon Blanc brings out the sweetness of the peppers.
• If you're adding protein, grilled chicken thighs or seared scallops work beautifully.
• For a vegan version, use coconut cream and nutritional yeast instead of dairy, and the sauce still turns out creamy and satisfying.

Save

This is the kind of pasta that makes weeknights feel less ordinary, the kind you can pull off without a plan and still feel proud to serve. I hope it finds a regular spot in your rotation, just like it has in mine.

Recipe FAQs

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

Yes, absolutely. One 340g jar of roasted red peppers (drained) substitutes perfectly for 2 large fresh peppers. This saves time and works beautifully in this dish.

→ What type of pasta works best?

Penne and rigatoni are ideal choices because their tubular shape captures the creamy sauce. You can also use fusilli or farfalle for a nice textured coating.

→ How can I make this vegan?

Replace heavy cream with coconut cream and use vegan Parmesan or nutritional yeast. The sauce will be equally rich and delicious while remaining plant-based.

→ What should I serve with this pasta?

A crisp white wine like Pinot Grigio pairs beautifully. You can also add grilled chicken, shrimp, or roasted vegetables directly into the pasta for more substance.

→ Can I make the sauce ahead of time?

Yes, prepare the sauce up to 2 days in advance and refrigerate. Reheat gently on the stovetop, adding a splash of pasta water if needed to reach desired consistency before tossing with pasta.

→ What allergens does this contain?

This contains milk (from Parmesan and cream) and wheat (from pasta). Always check ingredient labels for additional allergens, especially if using store-bought items or substitutes.