Roasted Red Pepper Pasta

The kitchen smelled like burnt sugar and smoke, which sounds awful but it was actually the moment I realized roasting peppers could transform an ordinary weeknight. I had grabbed a jar of roasted red peppers on a whim, blended it with cream and garlic, and suddenly my pasta tasted like something from a bistro. My roommate walked in, took one bite, and asked if I was secretly Italian. I wasn't, but that sauce made me feel like I could be.

I made this for my sister after she had a terrible day at work, the kind where everything goes wrong and you just need comfort. She sat at my tiny kitchen table, twirling penne through that silky red sauce, and didn't say much at first. Then she looked up and said it tasted like a hug. I've made it for her at least a dozen times since, and every time she texts me the same thing: hug pasta?

Ingredients

• Penne or rigatoni: The ridges and tubes are perfect for catching that creamy sauce in every bite, and they hold up well without getting mushy.
• Red bell peppers: Roasting them brings out an incredible sweetness and depth that raw peppers just can't match, though jarred ones work in a pinch when you're short on time.
• Olive oil: Use a good one here because it's the base of your sauce and you'll taste it, something fruity and smooth makes all the difference.
• Yellow onion: It adds a subtle sweetness that balances the peppers without overpowering them, and dicing it small helps it melt right into the sauce.
• Garlic cloves: Fresh garlic blooms in the oil and perfumes the whole kitchen, don't skip this or use jarred because it won't be the same.
• Heavy cream: This is what makes the sauce luxurious and silky, coating every strand of pasta with richness.
• Parmesan cheese: Grate it fresh for the best melt and flavor, the pre-shredded stuff has anti-caking agents that can make your sauce grainy.
• Dried oregano: Just a pinch brings an herbal warmth that ties the Italian flavors together.
• Crushed red pepper flakes: Optional but recommended for a gentle heat that wakes up the sweetness of the peppers.
• Fresh basil leaves: Torn at the last second, they add a pop of color and a fresh, peppery note that brightens the whole dish.

Instructions

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Char the peppers:

If you're roasting fresh peppers, place them directly over a gas flame or under the broiler, turning them until the skin blisters and blackens all over. Let them steam in a covered bowl so the skins slip off easily, then remove the seeds and chop them roughly.

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a little bite left in the center. Before draining, scoop out half a cup of that starchy pasta water, it's gold for adjusting your sauce later.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the diced onion and cook until it softens and turns translucent, about three to four minutes. Toss in the minced garlic and stir for just one minute until it smells amazing and fragrant.

Blend the sauce:

Add your roasted red peppers to the skillet and let them warm through for a couple of minutes, then transfer everything to a blender or use an immersion blender right in the pan. Blend until the sauce is completely smooth and velvety.

Finish the sauce:

Pour the blended pepper mixture back into the skillet over low heat, then stir in the heavy cream, Parmesan, oregano, and red pepper flakes if you like a little kick. Let it simmer gently for two to three minutes, thinning it with reserved pasta water if it looks too thick.

Toss and serve:

Add the drained pasta directly to the sauce and toss everything together until each piece is coated in that gorgeous red cream. Serve it hot, topped with torn basil and extra Parmesan.

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One night I served this to a friend who claimed she didn't like red peppers, and I watched her go quiet as she ate. She finally admitted she'd been wrong about peppers her whole life, and now she asks me to make it every time she visits. It's funny how a single dish can change someone's mind about an ingredient they thought they hated.

Making It Your Own

This pasta is incredibly forgiving and loves company, so feel free to toss in grilled chicken, sautéed shrimp, or roasted vegetables like zucchini and cherry tomatoes. I've added spinach at the last minute and watched it wilt into the sauce, adding color and a little earthiness. You can also swap the heavy cream for coconut cream and use nutritional yeast instead of Parmesan for a dairy-free version that still tastes rich and satisfying.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days, and I've found they actually taste even better the next day after the flavors meld. When reheating, add a splash of water or cream to loosen the sauce because it thickens as it sits. I like to reheat it gently on the stovetop over low heat, stirring often, though the microwave works in a pinch if you cover it and stir halfway through.

Serving Suggestions

This pasta shines with a simple side salad dressed in lemon vinaigrette and some crusty bread for soaking up extra sauce. A crisp white wine like Pinot Grigio or Vermentino cuts through the richness beautifully, though I've also enjoyed it with a light rosé on warm evenings. If you want to make it a full meal, roasted asparagus or garlic bread on the side rounds it out perfectly.

• Top with toasted pine nuts or slivered almonds for a little crunch.
• Finish with a drizzle of good balsamic glaze for a sweet-tart contrast.
• Serve it family-style in a big bowl so everyone can dig in together.

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This pasta has become my go-to whenever I need to feed someone I care about without making a big fuss about it. It's proof that simple ingredients, treated with a little attention, can turn into something that feels like love on a plate.

Recipe FAQ

→ Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers work perfectly and save time. Use about 340g (12 oz), drained well. This eliminates the roasting step entirely.

→ How do I make this vegan?

Substitute heavy cream with coconut cream or cashew cream for richness. Use nutritional yeast or vegan Parmesan instead of dairy cheese. The flavors remain equally delicious.

→ What pasta shape works best?

Penne, rigatoni, or farfalle are ideal as they catch and hold the creamy sauce well. Avoid thin pasta like angel hair, which can become mushy with the heavy sauce.

→ Can I make the sauce ahead?

Yes, prepare the sauce up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently before tossing with freshly cooked pasta.

→ What protein pairs well with this dish?

Grilled chicken breast, shrimp, or crispy bacon complement the creamy pepper sauce beautifully. Roasted vegetables like zucchini or mushrooms work well for vegetarian additions.

→ Why is my sauce too thick?

Gradually add reserved pasta water, a few tablespoons at a time, while stirring until you reach the desired consistency. The starch in pasta water helps emulsify the sauce.