Why You’ll Love This Recipe
This creamy roasted red pepper pasta sauce is a rich, velvety blend of sweet roasted peppers, garlic, cream, and Parmesan cheese. It’s an easy and flavorful alternative to traditional tomato sauces and pairs perfectly with any pasta. Whether you’re cooking for a quick weeknight meal or a special dinner, this sauce brings gourmet flavor with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
roasted red peppers (jarred or freshly roasted)olive oilgarlicclovesyellow onionheavy creamParmesan cheese (grated)crushed red pepper flakes (optional)saltblack pepperfresh basil (for garnish)pasta of choice (penne, fettuccine, or spaghetti)
directions
Cook pasta according to package instructions, then drain and set aside, reserving ½ cup of pasta water.
In a large skillet, heat olive oil over medium heat and sauté the chopped onion until soft and translucent.
Add minced garlic and cook for 1-2 minutes until fragrant.
Add roasted red peppers and cook for another 2-3 minutes, stirring occasionally.
Transfer the mixture to a blender or use an immersion blender to puree until smooth.
Return the blended sauce to the skillet over low heat.
Stir in the heavy cream and grated Parmesan cheese. Simmer for 5-7 minutes until the sauce thickens slightly.
Season with salt, black pepper, and red pepper flakes if desired.
Add cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time to loosen the sauce if needed.
Serve warm, topped with fresh basil and extra Parmesan.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Add cooked chicken, shrimp, or sausage for a protein boost.
Use coconut milk or a plant-based cream for a dairy-free version.
Stir in sun-dried tomatoes or spinach for extra texture and flavor.
Swap Parmesan with nutritional yeast for a vegan option.
Toss with gnocchi instead of traditional pasta.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat, adding a splash of milk or pasta water to loosen the sauce.Sauce can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use jarred roasted red peppers?
Yes, jarred peppers work perfectly and save time. Just drain them before using.
Is this sauce spicy?
It’s mildly spicy if you add red pepper flakes. You can leave them out for a milder flavor.
Can I make this sauce ahead of time?
Absolutely. It can be made up to 3 days in advance and stored in the fridge.
What pasta goes best with this sauce?
Short pastas like penne or rigatoni are great for catching the creamy sauce, but any pasta works.
Can I make it without cream?
Yes, substitute with half-and-half or a dairy-free alternative like cashew cream or oat milk.
Can I add cheese other than Parmesan?
Yes, Pecorino Romano or cream cheese both work well for different flavor profiles.
Does this sauce work as a pizza or dipping sauce?
Yes, it’s thick enough to be used on pizzas or as a flavorful dip for breadsticks and veggies.
How do I roast my own peppers?
Place whole peppers under a broiler or over an open flame until charred. Let cool, peel, and remove seeds.
Can I blend the sauce chunky?
Sure, blend to your desired consistency—from smooth and creamy to rustic and chunky.
Is this kid-friendly?
Yes, especially if you skip the red pepper flakes. Kids love the mild sweetness of roasted peppers.
Conclusion
Easy roasted red pepper pasta sauce brings bold, comforting flavor with just a few ingredients and steps. It’s creamy, versatile, and quick to prepare—ideal for busy nights or when you’re craving something special. Once you try this sauce, it might just replace your go-to marinara for good.
PrintEasy Roasted Red Pepper Pasta Sauce (Creamy Recipe)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Classic spaghetti carbonara is a creamy Italian pasta dish made with eggs, cheese, pancetta, and pepper. It’s simple, comforting, and full of flavor.
Ingredients
- 400g (14 oz) spaghetti
- 150g (5 oz) pancetta or guanciale, diced
- 3 large eggs
- 75g (2.6 oz) grated Pecorino Romano cheese
- 2 cloves garlic, peeled
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta is cooking, heat a large skillet over medium heat. Add pancetta (and olive oil if using) and garlic cloves. Cook until pancetta is crispy, then discard the garlic.
- In a bowl, whisk the eggs, Pecorino Romano cheese, and a generous amount of black pepper until well combined.
- Drain the pasta, reserving about 1 cup of the pasta water.
- Quickly toss the hot pasta into the skillet with the pancetta, removing it from heat to avoid scrambling the eggs.
- Pour in the egg mixture, tossing quickly to coat the pasta and create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Serve immediately with extra cheese and black pepper if desired.
Notes
- Use guanciale for a more authentic flavor if available.
- Do not add cream—authentic carbonara gets its creaminess from eggs and cheese.
- Work quickly with hot pasta to ensure the eggs cook through but don’t scramble.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 170mg
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