Pin this My kitchen window was open one evening in late spring, and the smell of charred peppers drifted out into the courtyard. A neighbor poked her head over the fence and asked what I was burning. I laughed and told her it was dinner, not a disaster. That night, I made roasted red pepper pasta for the first time, and the sauce turned out so silky and bright that I forgot to feel embarrassed about the smoke alarm going off twice.
I started making this for weeknight dinners when I realized I could skip the jarred marinara and still have something comforting on the table before 7 p.m. My partner always requests it now when friends come over, because it looks impressive but never makes me stressed. The first time I served it to guests, someone asked for the recipe before they finished their first bowl.
Ingredients
- Penne or rigatoni (350 g): The ridges and tubes grab onto the creamy sauce, making every bite satisfying instead of slippery.
- Red bell peppers (2 large or 1 jar): Fresh peppers bring a smokier, deeper flavor, but jarred ones save time and still deliver that sweet, roasted richness.
- Olive oil (2 tbsp): Use a good quality one if you have it, the fruity notes carry through the sauce and add warmth.
- Yellow onion (1 small, diced): It mellows into the background and gives the sauce a subtle sweetness that balances the peppers.
- Garlic (3 cloves, minced): Fresh garlic is essential here, it blooms in the hot oil and perfumes the entire dish.
- Heavy cream (120 ml): This is what turns the sauce luxurious and velvety, coating the pasta like a hug.
- Parmesan cheese (40 g, grated): Adds a salty, nutty depth that makes the sauce feel complete.
- Dried oregano (½ tsp): A whisper of earthiness that reminds you this is Italian comfort food.
- Crushed red pepper flakes (¼ tsp, optional): Just enough heat to wake up your palate without overpowering the sweetness.
- Salt and black pepper: Season generously, the peppers need it to shine.
- Fresh basil leaves and extra Parmesan: The torn basil adds a pop of green and a fresh, herbal note that cuts through the cream.
Instructions
- Roast the Peppers:
- If using fresh red bell peppers, char them over an open flame or under the broiler until the skin blisters and blackens in spots. Place them in a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes so the skins peel off easily.
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne or rigatoni until al dente, following the package directions. Drain and save about half a cup of the starchy pasta water, it will help the sauce cling later.
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat, then add the diced onion and cook for 3 to 4 minutes until it softens and turns translucent. Stir in the minced garlic and let it cook for another minute until fragrant and golden.
- Blend the Sauce:
- Add the roasted red peppers to the skillet and cook for 2 minutes to marry the flavors. Transfer everything to a blender or use an immersion blender right in the pan and blend until the sauce is completely smooth and silky.
- Finish the Sauce:
- Return the blended sauce to the skillet over low heat and stir in the heavy cream, grated Parmesan, oregano, and red pepper flakes if using. Season with salt and black pepper, then let it simmer gently for 2 to 3 minutes until warmed through and thickened slightly, adding reserved pasta water if it looks too thick.
- Toss and Serve:
- Add the cooked pasta to the skillet and toss everything together until each piece is evenly coated in that gorgeous orange sauce. Serve immediately, topped with torn fresh basil and a generous shower of extra Parmesan.
Pin this One rainy Tuesday, I made this pasta while my best friend sat at the kitchen counter complaining about her day. By the time we sat down to eat, she had stopped talking and just twirled her fork in silence, then looked up and said, This is exactly what I needed. It was one of those moments when food does more than fill you up.
Making It Your Own
You can easily turn this into a heartier meal by tossing in grilled chicken, sautéed shrimp, or roasted vegetables like zucchini and cherry tomatoes. I have also stirred in a handful of baby spinach right at the end, and it wilts into the sauce without changing the flavor much. If you want to make it vegan, swap the heavy cream for coconut cream and use a plant based Parmesan, it still tastes rich and creamy.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or pasta water to loosen the sauce, because it thickens as it sits. I have microwaved it in a bowl with a damp paper towel on top, and it comes back to life beautifully. Sometimes I even eat it cold straight from the container when I am too hungry to wait.
Pairing and Serving Suggestions
This pasta pairs beautifully with a crisp white wine like Pinot Grigio or a light rosé. I usually serve it with a simple arugula salad dressed in lemon and olive oil, and some crusty bread to mop up any extra sauce. If you are feeding a crowd, double the recipe and serve it family style in a big bowl, it always disappears fast.
- Garnish with extra torn basil and a drizzle of good olive oil for a restaurant quality finish.
- Try using different pasta shapes like fusilli or farfalle if you want to change things up.
- Taste the sauce before serving and adjust the seasoning, a little more salt or a pinch of sugar can make all the difference.
Pin this This dish has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it brings you the same kind of comfort it has brought me.
Recipe Questions
- → Can I use jarred roasted red peppers instead of fresh ones?
Absolutely. Jarred roasted red peppers are a convenient substitute and deliver the same vibrant flavor. Simply drain them well before blending to avoid excess liquid in your sauce.
- → How do I roast fresh red peppers at home?
Hold peppers directly over a gas flame or place them on a baking sheet under the broiler. Roast until the skin is blackened and blistered. Transfer to a covered bowl for 10 minutes to steam, then peel away the charred skin, remove seeds, and chop.
- → What can I add to make this dish more substantial?
Grilled chicken breast, pan-seared shrimp, or roasted vegetables like zucchini and eggplant complement this pasta beautifully. Add them during the final tossing step to maintain their texture.
- → How do I fix a sauce that's too thick?
If your sauce thickens too much, stir in reserved pasta water a little at a time until you reach your desired consistency. The starch in the pasta water helps the sauce cling to the noodles without thinning it excessively.
- → Is there a vegan version of this dish?
Yes. Replace heavy cream with coconut cream or cashew cream, and use vegan Parmesan or nutritional yeast for the cheesy element. The roasted pepper base remains the same, keeping the dish naturally flavorful.
- → What wine pairs well with this pasta?
A crisp white wine like Pinot Grigio complements the creamy, slightly sweet pepper sauce beautifully. The acidity cuts through the richness while enhancing the fresh basil garnish.