Pin It The smell of charred pepper skin always brings me straight back to my kitchen on a weeknight when I had nothing planned and a jar of roasted red peppers sitting in the pantry. I was tired, hungry, and convinced I had no dinner options until I opened that jar and remembered how sweet and smoky those peppers could be. Within minutes, I was blending them into something that tasted like I'd been cooking all day. It was one of those small kitchen victories that reminded me how a few simple ingredients can feel like magic when you're short on time and energy.
I made this for friends once when they showed up unexpectedly, and they were convinced I'd been planning it all week. The bright red sauce looks so impressive on the plate, and the creamy texture makes it feel indulgent without being heavy. One of them asked for the recipe three times before they left. I love how this dish makes me look like I have my life together, even when I absolutely don't.
Ingredients
- Penne or rigatoni: These shapes hold the creamy sauce in their ridges and tubes, making every bite perfectly coated.
- Red bell peppers: The star of the dish, they bring natural sweetness and a gorgeous color that makes the sauce irresistible.
- Olive oil: Use a decent one here since it's part of the base flavor, not just for cooking.
- Yellow onion: It adds a subtle savory depth that balances the sweetness of the peppers without overpowering them.
- Garlic cloves: Fresh garlic is key, it blooms in the oil and makes the whole kitchen smell amazing.
- Heavy cream: This is what turns the sauce silky and rich, coating the pasta like a dream.
- Parmesan cheese: Freshly grated melts better and adds a nutty, salty finish that ties everything together.
- Dried oregano: A little goes a long way, it whispers Italian without shouting.
- Crushed red pepper flakes: Optional, but a tiny pinch adds warmth without making it spicy.
- Fresh basil leaves: Torn at the last minute, they add a pop of color and freshness that makes the dish feel complete.
Instructions
- Roast the peppers:
- If you're using fresh peppers, char them over a flame or under the broiler until the skins blister and blacken in spots. Let them steam in a covered bowl for 10 minutes, then peel, deseed, and chop them.
- Boil the pasta:
- Cook your pasta in well salted water until it's just al dente, with a slight bite. Save half a cup of the starchy pasta water before draining, it's your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Heat olive oil in a large skillet and cook the diced onion until it softens and turns translucent. Add the garlic and let it sizzle for about a minute until fragrant.
- Blend the sauce:
- Toss the roasted peppers into the skillet, let them warm through, then blend everything until smooth and velvety. You can use an immersion blender right in the pan or transfer it to a regular blender.
- Finish the sauce:
- Return the blended mixture to the skillet over low heat and stir in the cream, Parmesan, oregano, and red pepper flakes. Let it simmer gently for a few minutes, adding pasta water if it looks too thick.
- Toss and serve:
- Add the drained pasta to the sauce and toss everything together until each piece is glossy and coated. Serve immediately with torn basil and extra Parmesan on top.
Pin It The first time I served this to my niece, she ate two full plates and declared it her new favorite thing. She's the kid who usually picks around anything that isn't plain butter noodles, so watching her scrape the bowl clean felt like a small miracle. Now every time she visits, she asks if I'm making the red pasta, and I always say yes because I love how something so simple can make someone that happy.
Making It Your Own
This sauce is a fantastic base for whatever you have on hand. I've stirred in grilled chicken, sautéed shrimp, and roasted vegetables, and every version has been delicious. If you want it lighter, you can swap the cream for a splash of pasta water and extra Parmesan, though it won't be quite as luscious. For a vegan version, coconut cream and nutritional yeast work surprisingly well, just add a squeeze of lemon to brighten it up.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and I actually think the flavors deepen overnight as everything melds together. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce, microwaving tends to dry it out. If you're meal prepping, store the sauce and pasta separately so the noodles don't soak up all the liquid and get mushy.
Pairing and Serving Suggestions
This pasta feels fancy enough for company but cozy enough for a regular Tuesday night. I like serving it with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. A crisp white wine like Pinot Grigio or Vermentino is ideal, but honestly a cold sparkling water with lemon works just as well if you're keeping it casual.
- Top with toasted pine nuts or slivered almonds for a little crunch.
- A drizzle of good balsamic vinegar at the end adds a subtle tang.
- Serve with crusty bread to soak up every last bit of sauce on the plate.
Pin It This is the kind of recipe that earns a permanent spot in your rotation because it's easy, forgiving, and always impressive. I hope it becomes one of those dishes you turn to when you need something comforting, colorful, and completely satisfying.
Recipe FAQs
- → Can I use jarred roasted red peppers?
Absolutely. Jarred roasted red peppers are a convenient shortcut that delivers the same delicious results as fresh ones. Simply drain them well before blending to avoid excess liquid in your sauce.
- → How do I get the sauce perfectly smooth?
Use an immersion blender directly in the skillet for the smoothest texture, or transfer the peppers and aromatics to a standard blender and blend until completely smooth before returning to heat. For extra silkiness, strain through a fine-mesh sieve if desired.
- → What if my sauce is too thick?
Add reserved pasta water a tablespoon at a time while stirring. The starchy water naturally thins the sauce while helping it cling to the pasta. You can also add a splash of heavy cream for extra richness.
- → Can I make this vegan?
Yes. Substitute heavy cream with full-fat coconut cream and use vegan Parmesan or nutritional yeast for the same savory depth. The dish remains just as creamy and satisfying while accommodating plant-based diets.
- → What pasta shapes work best?
Penne and rigatoni are ideal choices because their ridges and tubes trap the creamy sauce beautifully. Farfalle (bow ties) or fusilli also work wonderfully. Avoid thin pasta like angel hair, which can get lost in the rich sauce.
- → How should I store leftovers?
Keep covered in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to restore the sauce consistency. The dish doesn't freeze well due to the cream-based sauce.