Creamy Roasted Red Pepper Pasta (Print)

Luscious penne or fettuccine coated in silky roasted red pepper cream sauce. Ready in 30 minutes.

# Ingredients:

→ Pasta

01 - 12 ounces penne or fettuccine pasta

→ Sauce

02 - 1 jar (12 ounces) roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon crushed red pepper flakes
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped
12 - Additional Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent. Add minced garlic and cook for 1 additional minute.
03 - Transfer sautéed onion and garlic to a blender or food processor. Add drained roasted red peppers, heavy cream, Parmesan cheese, smoked paprika, and red pepper flakes. Blend until smooth and creamy.
04 - Return the blended sauce to the skillet over low-medium heat. Simmer for 3-4 minutes, stirring occasionally. Season with salt and pepper to taste.
05 - Add drained pasta to the skillet, tossing to coat thoroughly with sauce. Add reserved pasta water a little at a time if needed to achieve desired consistency.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like you spent an hour coaxing flavor from fresh peppers, but really you just opened a jar and hit blend.
  • The creamy sauce clings to every piece of pasta without feeling heavy or overtly rich.
  • You can make it completely plant-based or add grilled chicken without changing the magic of that roasted pepper sweetness.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • Don't skip reserving pasta water; it contains starch that helps the sauce cling to the noodles and keeps everything silky instead of gloppy.
  • Blend the sauce completely smooth or it won't coat the pasta evenly, and you'll end up with chunks that feel out of place.
  • Taste the sauce before you toss the pasta in; it's much easier to adjust seasoning when the sauce is on its own.
03 -
  • Use a high-speed blender if you have one; it makes the sauce impossibly smooth and restaurant-quality.
  • Add a squeeze of lemon juice at the end if the sauce tastes flat; acidity wakes up the peppers and balances the cream.
  • Toast some pine nuts and scatter them on top for a little crunch and richness that feels fancy but takes two minutes.
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