This Roasted Red Pepper Pasta delivers a vibrant, velvety sauce that feels luxurious but comes together quickly. The blended roasted peppers create a slightly smoky, sweet base that’s far more interesting than a typical tomato sauce. It’s a weeknight hero with weekend dinner party flair.
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Why You’ll Love This Roasted Red Pepper Pasta
- Complex flavor: Sweet, smoky peppers create a gourmet-tasting sauce.
- Velvety texture: Blended smooth and creamy, it clings perfectly to pasta.
- Veggie-packed: A delicious way to eat more colorful vegetables.
- Versatile base: Easy to customize with proteins or fresh herbs.
Ingredients & Tools
- 12 oz (340 g) pasta of choice (like penne, rigatoni, or fettuccine)
- 1 jar (16 oz / 450 g) roasted red peppers, drained
- 3 cloves garlic, roughly chopped
- 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh basil for garnish
Tools: A large pot for pasta, a blender or food processor, a large skillet.
Notes: The quality of your roasted red peppers really makes a difference here—splurge on a good brand if you can. And don’t skip the tomato paste! It might seem like a small addition, but it deepens the color and adds a wonderful umami backbone to the sauce.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 15 g |
| Fat: | 18 g |
| Carbs: | 65 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the pasta water. This is the secret weapon! The starchy, salty water is what will help your sauce emulsify and cling to the pasta beautifully. Just reserve a cup before you drain.
- Get the right consistency. When you blend the sauce, you want it completely smooth. Any little chunks of pepper can break the velvety illusion. Take an extra 30 seconds to really let the blender do its work.
- Taste and adjust at the end. The salt level can vary depending on your peppers and cheese. Always do a final taste test after you’ve combined everything and adjust the seasoning with more salt, pepper, or even a squeeze of lemon juice to brighten it up.
- Consider your cream. Heavy cream gives the richest result, but full-fat coconut milk is a fantastic dairy-free alternative that still provides that creamy mouthfeel. Lower-fat milks might make the sauce a bit thin.
How to Make Roasted Red Pepper Pasta
Step 1: Start by bringing a large pot of generously salted water to a rolling boil. You want the water to taste like the sea—this is your one chance to season the pasta from the inside out. Add your pasta and cook according to the package directions for al dente. Just before draining, remember to scoop out about one cup of that precious, starchy pasta water. Set it aside!
Step 2: While the pasta cooks, let’s make the magic happen. In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for just about a minute until it becomes fragrant—you don’t want it to brown, or it could turn bitter. Then, add the tomato paste and stir it around for another minute. You’ll notice the color deepen slightly and the aroma become sweeter and richer.
Step 3: Now, it’s blending time. Add your drained roasted red peppers to a blender or food processor. Pour in the garlic and tomato paste mixture from the skillet, along with the heavy cream, dried Italian seasoning, and a good pinch of salt and pepper. Blend on high until the sauce is completely smooth and uniform. This might take a minute or two—be patient for that perfect silky texture.
Step 4: Pour the beautiful, smooth red sauce back into the same skillet you used for the garlic. Warm it over low heat. If you’re using the optional red pepper flakes, now is the time to stir them in. Let the sauce gently simmer for 3-4 minutes, which will help the flavors meld together beautifully.
Step 5: Time to bring it all together. Add the drained, cooked pasta directly into the skillet with the sauce. Sprinkle in the grated Parmesan cheese. Now, start adding your reserved pasta water, a few tablespoons at a time, tossing the pasta continuously. You’ll see the sauce transform—it will become glossier and thinner, coating every single piece of pasta perfectly. You may not need the full cup; stop when the sauce looks creamy and moves easily.
Step 6: Do one final taste test. Does it need more salt? A crack of black pepper? Adjust to your liking. Serve immediately, topped with a fresh basil leaf, an extra sprinkle of Parmesan, and perhaps a final drizzle of olive oil for good measure. Dive in while it’s hot!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauce base (without dairy) for up to 3 months.
- Reviving: Reheat gently, adding a splash of water or cream to loosen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the rich, creamy pasta.
- Garlic bread or focaccia — You’ll want something to mop up every last bit of that delicious sauce, and a crunchy, garlicky bread is the perfect tool for the job.
- Grilled chicken or shrimp — For a more substantial meal, some simply seasoned grilled protein on the side or even mixed right in makes it feel like a complete feast.
Drinks
- A crisp Pinot Grigio — The bright acidity and citrus notes in this white wine cut through the creaminess of the sauce beautifully, cleansing the palate between bites.
- A light Italian lager — The effervescence and mild bitterness of a beer like Peroni is a classic, no-fuss pairing that just works with any pasta dish.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus provide that same palate-cleansing effect, making each bite taste as good as the first.
Something Sweet
- Dark chocolate affogato — A scoop of vanilla gelato or ice cream with a shot of hot espresso and some shaved dark chocolate poured over it is a sophisticated and simple way to end the meal.
- Lemon sorbet — This is the ultimate palate cleanser. Its sharp, bright flavor is incredibly refreshing after a rich and savory pasta dish.
- Almond biscotti — Something you can nibble on with a cup of coffee, the nutty, crunchy biscotti won’t feel too heavy but still satisfies that need for a little sweetness.
Top Mistakes to Avoid
- Forgetting to reserve pasta water. This is the number one mistake! Without that starchy water, your sauce will be thick and might not coat the pasta properly, sitting in a pool at the bottom of the bowl instead.
- Blending the sauce while it’s too chunky. If you don’t get the sauce completely smooth in the blender, you’ll end up with a slightly grainy texture. A little extra blending time is a very small price to pay for that luxurious mouthfeel.
- Overcooking the garlic. Burnt garlic is bitter and will ruin the delicate, sweet flavor of the peppers. Sauté it just until it’s fragrant—that’s all it needs.
- Adding the cheese directly to the hot sauce in the blender. Always add the Parmesan at the end, when you’re combining the sauce and pasta. Adding it to the blender can sometimes cause it to seize up or become stringy.
Expert Tips
- Tip: Char your own peppers for a next-level flavor. If you have a gas stove or a grill, try roasting fresh red bell peppers until the skin is blackened. Let them steam in a bowl, then peel off the skin. The flavor is incomparably smoky and sweet.
- Tip: Add a splash of acidity at the end. A small squeeze of fresh lemon juice or a tiny dash of balsamic vinegar right before serving can lift all the flavors and cut through the richness, making the dish taste brighter and more balanced.
- Tip: Let the sauce “rest” for a minute. After you’ve blended it and before you add the pasta, let the sauce sit on low heat for 4-5 minutes. This allows the flavors to meld and deepen, resulting in a more cohesive and delicious final product.
- Tip: Use the sauce for more than just pasta. This roasted red pepper sauce is fantastic as a dip for breadsticks, a spread for sandwiches, or even as a sauce for pizza. Don’t limit its potential!
FAQs
Can I make this sauce ahead of time?
Absolutely, and it actually deepens in flavor! Let the blended sauce cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat it in a skillet, adding a splash of water or cream to loosen it up if it has thickened, before tossing with freshly cooked pasta.
Is there a dairy-free alternative to heavy cream?
Yes, full-fat coconut milk is my top recommendation. It provides a similar richness and creamy texture. For a nuttier flavor, you could also use raw cashew cream—just blend 1/2 cup of soaked cashews with 1/2 cup of water until completely smooth.
My sauce turned out a bit too thin. How can I thicken it?
Don’t worry, this happens! The easiest fix is to let it simmer for a few more minutes to reduce and concentrate. If it’s still too thin, make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce. It should thicken up almost instantly.
Can I freeze the roasted red pepper sauce?
You can, but I’d recommend leaving out the dairy. Make the base sauce (peppers, garlic, tomato paste, seasonings) and freeze that for up to 3 months. When you thaw it, reheat it and then stir in your fresh cream or coconut milk just before serving.
What other herbs work well in this pasta?
While basil is classic, don’t be afraid to experiment! Fresh oregano or thyme would be lovely. A tablespoon of chopped fresh parsley stirred in at the end adds a bright, fresh note. For a different direction, a bit of chopped fresh dill can be surprisingly delicious.
Roasted Red Pepper Pasta
Make this easy Roasted Red Pepper Pasta with a velvety, smoky-sweet sauce in just 30 minutes. A perfect weeknight dinner with gourmet flair. Get the recipe now!
Ingredients
For the pasta and sauce:
-
12 oz pasta of choice (like penne, rigatoni, or fettuccine)
-
1 jar roasted red peppers (16 oz / 450 g, drained)
-
3 cloves garlic (roughly chopped)
-
1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
-
1/4 cup grated Parmesan cheese (plus more for serving)
-
2 tbsp olive oil
-
1 tbsp tomato paste
-
1 tsp dried Italian seasoning
-
1/2 tsp red pepper flakes (optional, for heat)
-
Salt and black pepper (to taste)
-
Fresh basil (for garnish)
Instructions
-
Start by bringing a large pot of generously salted water to a rolling boil. You want the water to taste like the sea—this is your one chance to season the pasta from the inside out. Add your pasta and cook according to the package directions for al dente. Just before draining, remember to scoop out about one cup of that precious, starchy pasta water. Set it aside!01
-
While the pasta cooks, let's make the magic happen. In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for just about a minute until it becomes fragrant—you don't want it to brown, or it could turn bitter. Then, add the tomato paste and stir it around for another minute. You'll notice the color deepen slightly and the aroma become sweeter and richer.02
-
Now, it's blending time. Add your drained roasted red peppers to a blender or food processor. Pour in the garlic and tomato paste mixture from the skillet, along with the heavy cream, dried Italian seasoning, and a good pinch of salt and pepper. Blend on high until the sauce is completely smooth and uniform. This might take a minute or two—be patient for that perfect silky texture.03
-
Pour the beautiful, smooth red sauce back into the same skillet you used for the garlic. Warm it over low heat. If you're using the optional red pepper flakes, now is the time to stir them in. Let the sauce gently simmer for 3-4 minutes, which will help the flavors meld together beautifully.04
-
Time to bring it all together. Add the drained, cooked pasta directly into the skillet with the sauce. Sprinkle in the grated Parmesan cheese. Now, start adding your reserved pasta water, a few tablespoons at a time, tossing the pasta continuously. You'll see the sauce transform—it will become glossier and thinner, coating every single piece of pasta perfectly. You may not need the full cup; stop when the sauce looks creamy and moves easily.05
-
Do one final taste test. Does it need more salt? A crack of black pepper? Adjust to your liking. Serve immediately, topped with a fresh basil leaf, an extra sprinkle of Parmesan, and perhaps a final drizzle of olive oil for good measure. Dive in while it's hot!06
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