Creamy Roasted Red Pepper Pasta (Print Version)

Silky roasted red pepper pasta coated in creamy sauce. Ready in 30 minutes, budget-friendly, and ideal for weeknight meals.

# What You'll Need:

→ Pasta

01 - 12 ounces penne or fettuccine

→ 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 - 1/2 cup heavy cream or plant-based cream alternative
07 - 1/4 cup grated Parmesan cheese, plus more for serving
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon crushed red pepper flakes
10 - Salt and freshly ground black pepper to taste

→ Garnish

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain in a colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 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, smoked paprika, and red pepper flakes. Blend until smooth and creamy.
04 - Return the sauce to the skillet over low-medium heat. Simmer for 3 to 4 minutes, stirring occasionally. Season with salt and black pepper to taste.
05 - Add drained pasta to the skillet, tossing to coat thoroughly with sauce. If needed, add reserved pasta water gradually to achieve desired consistency.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It turns a humble jar of peppers into a sauce so silky and rich, people will assume you roasted them yourself.
  • Everything comes together in under 30 minutes, which means you can make this on a weeknight without feeling like you need a nap afterward.
  • The smoked paprika adds a quiet, earthy warmth that makes the whole dish feel more complex than it actually is.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have had time to settle in.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling to the noodles and keeps everything silky instead of gloppy.
  • Blend the sauce until it's completely smooth, any chunks of onion or pepper will make the texture feel off and less luxurious.
  • Taste the sauce before you add the pasta, because once everything is mixed together it's harder to adjust the seasoning properly.
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts into the sauce more smoothly and tastes miles better.
  • If the sauce breaks or looks grainy, add a tablespoon of pasta water and whisk vigorously over low heat until it comes back together.
  • Taste the roasted peppers before blending, some brands are sweeter or more acidic than others, and you may need to adjust the seasoning accordingly.
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