Pin It The first time I made this roasted red pepper sauce, I accidentally blended it while still piping hot and learned that cream splatters beautifully across an entire kitchen backsplash. Now I let everything cool just slightly, and somehow the sauce tastes even better than that chaotic first attempt. The way those jarred peppers transform into something restaurant-worthy still feels like kitchen magic every single time.
Last Tuesday, my roommate walked in right as I was tossing the pasta with that gorgeous coral-colored sauce. She literally stopped mid-sentence, dropped her bag, and asked what smelled so incredible. We ate standing up at the counter, too impatient to bother with plates, and she declared it better than the version from our favorite Italian place downtown.
Ingredients
- 12 oz penne or fettuccine: The curves of penne catch sauce beautifully, but fettuccine lets that velvety pepper cream coat every strand
- 1 jar roasted red peppers: These are the secret weapon, delivering deep sweet smoky flavor without any roasting time
- 2 tbsp olive oil: Use this to sauté your aromatics, building the flavor foundation before blending
- 1 small yellow onion: Finely chopped so it disappears into the sauce, adding subtle sweetness without texture
- 3 cloves garlic: Fresh minced garlic blooms beautifully in the hot oil, infusing every drop
- 1/2 cup heavy cream: This transforms the pureed peppers into something luxurious and silk smooth
- 1/4 cup grated Parmesan: Adds savory depth and helps the sauce cling to the pasta
- 1/2 tsp smoked paprika: Reinforces that smoky pepper flavor with earthy warmth
- 1/4 tsp red pepper flakes: Just enough warmth to make things interesting without overwhelming
- Salt and black pepper: Essential for balancing the sweetness of the peppers
- 2 tbsp fresh basil or parsley: Bright herbal freshness cuts through all that rich cream
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook pasta until al dente, but remember to reserve that precious half cup of pasta water before draining
- Build your flavor base:
- Heat olive oil in a skillet over medium heat, sauté the onion 4 to 5 minutes until it softens and turns translucent, then add garlic for just 1 minute until fragrant
- Make the magic sauce:
- Transfer those sautéed aromatics to a blender with the drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes, then blend until completely smooth and creamy
- Simmer and deepen:
- Pour that gorgeous sauce back into your skillet over low-medium heat and let it bubble gently for 3 to 4 minutes while stirring occasionally
- Bring it all together:
- Add your drained pasta to the skillet and toss enthusiastically, adding that reserved pasta water if needed to reach the perfect velvety consistency
- Finish with flair:
- Serve immediately, scattered with fresh herbs and an extra dusting of Parmesan while the steam still rises
Pin It This recipe became my go-to emergency dinner after the night my sister called, upset about a terrible day at work. I had everything in my pantry, made it in under 30 minutes, and she took one bite, closed her eyes, and said this was exactly what she needed. Sometimes food really is love in edible form.
Making It Your Own
I have discovered that sautéed mushrooms add this incredible meaty umami that makes the sauce feel even more substantial, especially on nights when I want something extra satisfying. The way they absorb all that creamy pepper flavor is something special.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the richness beautifully while letting those sweet pepper notes shine, but honestly, a light-bodied red works just as well if you prefer something with a bit more body.
Storage and Meal Prep
The sauce actually develops even more depth overnight, making it perfect for meal prep, though I have learned never to reheat it on high heat or the cream can separate. Gentle warming is the key to maintaining that restaurant texture.
- Store sauce separately from pasta for the best leftovers
- Add a splash of cream when reheating to restore silkiness
- The sauce keeps beautifully in the freezer for up to three months
Pin It There is something deeply satisfying about turning a jar of peppers into something this special. Hope it becomes your weeknight secret weapon too.
Recipe Questions & Answers
- → Can I use fresh roasted red peppers instead of jarred?
Yes, absolutely. Use about 2 cups of fresh roasted red peppers (roughly equivalent to a 12 oz jar). Fresh peppers will yield a slightly brighter flavor and thinner sauce, so you may need to reduce cream slightly or cook longer to reach desired consistency.
- → How do I make this sauce dairy-free or vegan?
Replace heavy cream with an equal amount of plant-based cream like oat, coconut, or cashew cream. Substitute Parmesan with nutritional yeast or vegan Parmesan. Always check labels to ensure all ingredients are certified vegan if that's important to you.
- → What pasta shapes work best with this sauce?
Penne, fettuccine, rigatoni, or any medium-width pasta holds the creamy sauce beautifully. Avoid very thin pastas like angel hair, which can get overwhelmed by the rich sauce. Shorter shapes like penne also trap sauce pockets, creating better flavor distribution.
- → Can I make this ahead of time?
Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat, stirring frequently and adding a splash of cream or pasta water if it thickens too much. Cook the pasta fresh just before serving for best texture.
- → What wine pairs well with this pasta?
A crisp Pinot Grigio or light-bodied white wine complements the creamy red pepper sauce beautifully. For red wine preference, try a light Pinot Noir. The acidity cuts through the richness while the subtle fruit notes echo the roasted pepper flavors.
- → How can I adjust the sauce consistency?
If your sauce is too thick, add reserved pasta water one tablespoon at a time while tossing. For a thicker sauce, simmer an additional 2–3 minutes uncovered. The sauce will also thicken slightly as it cools, so keep it slightly looser than your target consistency when serving.