Why You’ll Love This Recipe

This creamy roasted red pepper pasta sauce is a simple yet flavorful twist on traditional tomato-based sauces. With its silky texture and smoky-sweet flavor, it’s perfect for busy weeknights or cozy dinners. The combination of roasted red peppers, garlic, and cream creates a rich, velvety sauce that clings beautifully to your favorite pasta.

ingredients

Easy Roasted Red Pepper Pasta Sauce (Creamy Recipe)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted red peppers (jarred or homemade)olive oilgarlic clovesyellow onionheavy creamparmesan cheese (freshly grated)crushed red pepper flakes (optional)salt and pepperpasta of choice (like penne, fettuccine, or spaghetti)fresh basil (for garnish)

directions

Cook pasta according to package instructions. Reserve some pasta water and drain.

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent.

Add minced garlic and cook for another 1-2 minutes, until fragrant.

Transfer the sautéed onions and garlic to a blender along with roasted red peppers and blend until smooth.

Return the sauce to the skillet and heat on medium-low. Stir in heavy cream and grated parmesan cheese.

Season with salt, pepper, and a pinch of red pepper flakes if desired. Let the sauce simmer gently for 5-7 minutes.

Toss the cooked pasta in the sauce, adding reserved pasta water a little at a time if needed to loosen.

Serve warm, garnished with fresh basil and extra parmesan.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use coconut milk instead of cream for a dairy-free version.

Add grilled chicken, shrimp, or sausage for extra protein.

Toss in spinach or kale for added greens.

Blend in sun-dried tomatoes for a deeper, tangier flavor.

Try it over gnocchi or ravioli for a change from traditional pasta.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce if needed.You can also freeze the sauce (without the pasta) for up to 2 months.

FAQs

Can I use fresh roasted red peppers instead of jarred?

Yes, simply roast fresh peppers in the oven until charred, peel off the skin, and proceed with the recipe.

Is this sauce spicy?

It’s mildly spiced with optional red pepper flakes, but you can skip them for a milder version.

What type of pasta works best?

Short or long pasta shapes both work well; penne and fettuccine are especially good choices.

Can I make this sauce vegan?

Yes, use plant-based cream and cheese alternatives or omit cheese for a vegan-friendly version.

Can I make it ahead of time?

Absolutely! Make the sauce in advance and store it in the fridge or freezer for later use.

How can I thicken the sauce?

Simmering it a bit longer will naturally thicken it. You can also add more cheese or a small spoonful of cream cheese.

What if I don’t have a blender?

Use an immersion blender or food processor for similar results, or finely chop and mash ingredients for a chunkier version.

Conclusion

Easy roasted red pepper pasta sauce is a quick, creamy, and delicious alternative to classic pasta sauces. It brings a rich, smoky depth to any pasta dish with minimal ingredients and effort. Whether you keep it simple or customize it with proteins and veggies, this sauce is bound to become a staple in your recipe rotation.