Pin My neighbor knocked on my door one Thursday evening holding a jar of roasted red peppers she didn't know what to do with. I had leftover pasta in the pantry and twenty minutes before I needed to leave for book club. What came together in that small window of time turned into one of those recipes I now make when I need something that feels indulgent but doesn't ask much of me. The sauce blended up so silky and bright that I brought a container to book club instead of showing up empty-handed, and three people texted me the next day asking for the recipe.
I served this to my sister's kids on a rainy Saturday when they were convinced they hated anything red and saucy. They cleaned their plates without complaint, and my sister looked at me like I'd performed a miracle. Sometimes a dish wins people over not because it's complex, but because it's warm and welcoming in a way that feels like comfort without trying too hard. That day, with rain drumming on the windows and pasta bowls scraped clean, I realized this recipe had become one of my quiet victories.
Ingredients
- Penne or fettuccine (12 oz): Penne catches the sauce in its ridges, while fettuccine lets it coat each strand; either works beautifully, so pick what makes you happy.
- Jarred roasted red peppers (12 oz, drained): This is the heart of the dish, lending smoky sweetness without any stovetop charring; make sure to drain them well so the sauce doesn't turn watery.
- Olive oil (2 tbsp): A fruity olive oil adds richness to the base and helps the onions soften without browning too fast.
- Yellow onion (1 small, finely chopped): It melts into the background, adding gentle sweetness that balances the peppers' tang.
- Garlic (3 cloves, minced): Fresh garlic blooms in the oil and gives the sauce a warm, aromatic backbone.
- Heavy cream (1/2 cup): This is what makes the sauce luscious and velvety; swap it for plant-based cream if you prefer, and it still works like a dream.
- Parmesan cheese (1/4 cup grated, plus more for serving): It adds a salty, nutty depth that rounds out the sweetness; use a good aged Parm if you have it.
- Smoked paprika (1/2 tsp): A whisper of smokiness that makes people wonder what your secret is.
- Crushed red pepper flakes (1/4 tsp, optional): Just enough heat to wake up the sauce without overpowering the peppers.
- Salt and black pepper: Season generously; the pasta and cream need it to shine.
- Fresh basil or parsley (2 tbsp chopped): A handful of fresh herbs at the end brightens everything and makes the dish look like you care, which you do.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside; it's your secret weapon for a silky sauce later.
- Sauté the aromatics:
- While the pasta bubbles away, heat olive oil in a large skillet over medium heat and add the chopped onion, letting it soften and turn translucent for about four to five minutes. Toss in the minced garlic and stir for just a minute until it smells like heaven but hasn't turned brown.
- Blend the sauce:
- Scrape the sautéed onion and garlic into your blender or food processor, then add the drained roasted red peppers, heavy cream, Parmesan, smoked paprika, and red pepper flakes if you're using them. Blend until the mixture is completely smooth and looks like liquid velvet.
- Simmer and season:
- Pour the blended sauce back into the skillet and set it over low to medium heat, letting it simmer gently for three to four minutes while you stir occasionally. Taste it and add salt and pepper until it feels balanced and full.
- Toss the pasta:
- Add your drained pasta to the skillet and toss everything together until each piece is coated in that gorgeous red sauce. If it looks too thick, add a splash of reserved pasta water and toss again until it reaches the creamy consistency you want.
- Serve immediately:
- Divide the pasta among bowls and scatter fresh basil or parsley over the top, along with extra Parmesan if you like. Serve it hot, with crusty bread on the side if you're feeling generous.
Pin One evening I made this for a friend who was going through a rough patch and didn't have the energy to cook for herself. I packed it up in a container with a little note and left it on her porch. She texted me later that night saying it was the first meal in days that made her feel taken care of. That's when I understood this recipe wasn't just about dinner; it was about warmth, ease, and the quiet way food can say I'm here for you.
Make It Your Own
This sauce is forgiving and loves company. I've stirred in handfuls of fresh spinach just before serving, watched it wilt into the sauce, and felt like I'd added a whole new layer of goodness. Sautéed mushrooms add an earthy richness that plays beautifully with the peppers, and grilled chicken turns it into a heartier meal without changing the core flavor. If you want to keep it vegan, swap the cream and Parmesan for plant-based versions and it still tastes like a hug in a bowl.
Pairing and Serving Ideas
I like to serve this with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crisp Pinot Grigio or a light-bodied red like a Chianti works perfectly if you're pouring wine. Crusty bread on the side is non-negotiable in my house; there's always sauce left in the bowl, and it deserves to be sopped up with something warm and chewy.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When I reheat it, I add a splash of cream or milk to loosen the sauce, since it thickens as it sits. A minute or two in a skillet over low heat brings it back to life, and honestly, sometimes I think it tastes even better the next day when the flavors have had time to meld.
- Store in a sealed container and keep refrigerated for up to three days.
- Reheat gently on the stovetop with a splash of cream or pasta water to restore the silky texture.
- Freeze individual portions if you want a quick meal later, though the texture is best when fresh.
Pin This is the kind of recipe that fits into your life without asking for much, and somehow still manages to feel special every time. Keep a jar of roasted red peppers in your pantry, and you'll never be far from a dinner that feels like a small celebration.
Recipe FAQ
- → Can I make this dairy-free?
Yes, substitute heavy cream with coconut cream, oat cream, or cashew cream. Use nutritional yeast or vegan Parmesan instead of dairy cheese for the same savory depth.
- → How do I store leftovers?
Keep cooled pasta in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop with a splash of pasta water or cream to restore creaminess.
- → What type of pasta works best?
Penne, fettuccine, and rigatoni all work wonderfully. Tubular shapes like penne trap the sauce beautifully. For gluten-free diets, use certified gluten-free pasta—cooking times may vary slightly.
- → How do I thicken the sauce?
If your sauce is too thin, simmer longer to reduce it naturally, or stir in a slurry of cornstarch and water. Add reserved pasta water gradually to reach your preferred consistency.
- → Can I prepare the sauce ahead?
Absolutely. Prepare the blended sauce up to 24 hours in advance and refrigerate. Gently reheat before tossing with freshly cooked pasta. This makes it ideal for busy weeknights.
- → What proteins pair well with this?
Grilled chicken breast, pan-seared shrimp, crispy bacon, or sautéed mushrooms all complement the roasted pepper sauce. Add extra vegetables like spinach, zucchini, or sun-dried tomatoes for more substance.