Name: Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (penne, rigatoni, or spaghetti); 1 tbsp olive oil or butter; 2 garlic cloves, minced; 1 small onion or shallot, chopped; 1 (12 oz) jar roasted red peppers, drained; 1/2 cup heavy cream or milk; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; 1/4 tsp red pepper flakes (optional); Fresh basil or parsley, chopped (for garnish)

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Roasted Red Pepper Pasta is a vibrant, creamy, and flavor-packed dish that brings a smoky sweetness to your typical pasta night. Made with roasted red peppers, garlic, and a touch of cream, the sauce is smooth and comforting, with a deep flavor that tastes like it took hours—but comes together in minutes.

Why You’ll Love This Recipe

I love this pasta because it’s incredibly rich and satisfying without being heavy. The roasted red peppers give the sauce a slightly smoky and sweet flavor, and when I blend them with garlic, onion, and cream, the result is a velvety, restaurant-worthy sauce. It’s also naturally vegetarian, easy to make, and perfect for weeknights when I want something special but don’t want to spend too much time in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rigatoni, or spaghetti work well)
Jarred roasted red peppers or homemade
Olive oil or butter
Garlic
Onion or shallot
Heavy cream or milk
Parmesan cheese
Salt and black pepper
Red pepper flakes (optional)
Fresh basil or parsley (for garnish)

Directions

I cook the pasta in salted water until al dente, then drain and set aside, reserving some pasta water.
While the pasta cooks, I sauté chopped onion or shallot in olive oil until soft and golden.
I add garlic and cook just until fragrant, then toss in the roasted red peppers and cook for a few minutes.
I transfer the mixture to a blender or use an immersion blender to puree until smooth.
I return the sauce to the pan, stir in cream, and let it simmer gently for a few minutes.
I add parmesan cheese, season with salt, black pepper, and red pepper flakes if I want a little heat.
I toss in the cooked pasta and a splash of pasta water to help the sauce coat the noodles.
Before serving, I garnish with chopped basil or parsley for freshness.

Servings and timing

This recipe makes about 4 servings and takes around 25 minutes from start to finish. It’s quick enough for busy nights and elegant enough for guests.

Variations

I sometimes add grilled chicken, shrimp, or sausage for extra protein.
To make it vegan, I use plant-based cream and skip the cheese or replace it with nutritional yeast.
I like adding a handful of spinach or kale to the sauce for extra greens.
A touch of smoked paprika boosts the smoky flavor if I want it bolder.
I swap regular pasta for gluten-free or whole wheat depending on what I have on hand.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. When reheating, I warm it on the stove or in the microwave, adding a splash of milk or water to keep the sauce creamy. I avoid freezing the sauce with pasta already mixed in, but the red pepper sauce on its own freezes well for up to 2 months.

FAQs

Can I use fresh roasted red peppers instead of jarred?

Yes, I roast fresh red peppers in the oven until charred, then peel off the skin. It adds an even deeper flavor to the sauce.

Is this recipe spicy?

The base recipe isn’t spicy, but I add red pepper flakes or a pinch of cayenne if I want a little heat.

What pasta shape is best for this sauce?

I like using pasta shapes that hold sauce well, like penne, rigatoni, or fettuccine. But honestly, any type works.

Can I make the sauce ahead of time?

Yes, I make the sauce in advance and store it in the fridge for up to 3 days or freeze it for longer. It’s great for meal prep.

What can I serve with roasted red pepper pasta?

I usually pair it with a simple green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Roasted Red Pepper Pasta is a creamy, comforting dish that’s full of bold yet balanced flavor. I love how easy it is to throw together with pantry staples, and how customizable it is based on what I have around. Whether I’m cooking for myself or sharing with friends, this pasta always delivers on flavor, texture, and color.

Roasted Red Pepper Pasta

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Roasted Red Pepper Pasta is a creamy, smoky, and satisfying dish made with roasted red peppers, garlic, and a touch of cream—perfect for a quick yet elegant weeknight meal.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired
Diet: Vegetarian

Ingredients

12 oz pasta (penne, rigatoni, or spaghetti)
1 tbsp olive oil or butter
2 garlic cloves, minced
1 small onion or shallot, chopped
1 (12 oz) jar roasted red peppers, drained
1/2 cup heavy cream or milk
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 tsp red pepper flakes (optional)
Fresh basil or parsley, chopped (for garnish)

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Instructions

Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
In a skillet, heat olive oil or butter over medium heat. Sauté onion or shallot until soft, about 4–5 minutes.
Add garlic and cook for 30 seconds until fragrant. Stir in roasted red peppers and cook for another 2–3 minutes.
Transfer the mixture to a blender or use an immersion blender to puree until smooth.
Return sauce to the skillet. Stir in cream and simmer for 3–4 minutes until slightly thickened.
Add Parmesan cheese, season with salt, pepper, and red pepper flakes if using.
Add cooked pasta and a splash of pasta water to the sauce. Toss to coat evenly.
Garnish with fresh basil or parsley before serving.