Save to Pinterest My kitchen smelled like summer even though it was February. I had a jar of roasted red peppers sitting in the fridge, leftover from a charcuterie board no one finished, and I was tired of the same old marinara routine. I tossed them into a blender with cream and garlic, and the sauce that came out was so unexpectedly silky and sweet that I stood there eating it with a spoon before the pasta was even done. That night, this dish went from experiment to rotation.
I made this for my friend who swore she didnt like creamy pasta. She was skeptical until the first bite, then she went quiet in that way people do when theyre actually tasting something instead of just eating. By the time wed polished off the bowl, she was asking if I could write it down for her. I did, on the back of a grocery receipt, and she still has it tucked into her recipe binder.
Ingredients
- Penne or rigatoni: The ridges and tubes are perfect for catching all that creamy sauce, so every bite is fully coated and flavorful.
- Red bell peppers: Roasting them yourself gives a deeper, smokier flavor, but jarred ones work beautifully when youre short on time or energy.
- Olive oil: Use a decent one here since it forms the base of the sauce, and youll taste the difference in the finished dish.
- Yellow onion: It melts into the background and adds a quiet sweetness that balances the peppers without competing.
- Garlic cloves: Fresh is essential, the jarred stuff just doesnt bloom the same way when it hits the hot oil.
- Heavy cream: This is what makes the sauce luxurious and cling to the pasta, turning a simple vegetable puree into something rich and comforting.
- Parmesan cheese: Freshly grated melts smoothly into the sauce and adds that salty, nutty depth that makes you want another forkful.
- Dried oregano: Just a pinch brings an Italian backbone to the dish without overpowering the sweetness of the peppers.
- Crushed red pepper flakes: Optional, but a little heat wakes up the whole dish and keeps it from feeling one note.
- Fresh basil: Torn at the last second, it adds a pop of color and a bright, herbal note that cuts through the richness.
Instructions
- Roast the peppers:
- If youre using fresh, char them over a flame or under the broiler until the skins blister and blacken. Let them steam in a covered bowl for ten minutes, then peel away the skins, they should slip right off.
- Boil the pasta:
- Cook it in well salted water until its just al dente, with a little bite left in the center. Save half a cup of that starchy pasta water before you drain, itll help the sauce cling later.
- Sauté the aromatics:
- Heat olive oil in a skillet and cook the onion until its soft and translucent, about three or four minutes. Add the garlic and let it sizzle for a minute until your kitchen smells amazing.
- Blend the sauce:
- Toss the roasted peppers into the skillet, cook for a couple minutes, then blend everything until smooth and velvety. You can use a blender or an immersion blender right in the pan if you want one less dish to wash.
- Finish the sauce:
- Stir in the cream, Parmesan, oregano, and red pepper flakes, and let it simmer gently for a few minutes. If it looks too thick, splash in some of that reserved pasta water until it loosens up and coats the back of a spoon.
- Toss and serve:
- Add the drained pasta to the skillet and toss until every piece is glossy and coated. Serve it hot, topped with torn basil and extra Parmesan.
Save to Pinterest This became my go to dish when I wanted to impress someone without actually stressing out in the kitchen. Its the kind of meal that looks elegant on the plate but doesnt require any fancy techniques or hard to find ingredients. I served it once at a small dinner party, and people kept asking if Id taken a cooking class. I hadnt, I just had a jar of peppers and a willingness to experiment.
Making It Your Own
This sauce is a fantastic base for whatever you have on hand. Ive stirred in grilled chicken, sautéed shrimp, and roasted zucchini, and theyve all worked beautifully. If you want it vegan, swap the cream for coconut cream and use nutritional yeast or vegan Parmesan, the sauce stays just as creamy and the flavor hardly changes. You can also add a handful of spinach or arugula at the end, it wilts right into the sauce and adds a little green without much effort.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and they reheat surprisingly well. I usually add a splash of milk or pasta water when I warm it up on the stove, just to bring back that silky texture. The sauce can also be frozen on its own for up to two months, so if you want to make a double batch and stash some away, it thaws beautifully and tastes just as good. Just cook fresh pasta when youre ready to use it, and youve got dinner on the table in ten minutes.
Pairing and Serving
This pairs beautifully with a crisp white wine like Pinot Grigio or Vermentino, something that cuts through the richness without overpowering the sweetness of the peppers. I like to serve it with a simple arugula salad dressed in lemon and olive oil, and maybe some crusty bread to mop up any sauce left in the bowl. Its hearty enough to stand on its own, but light enough that you wont feel weighed down after.
- If youre serving this to kids, leave out the red pepper flakes and let them sprinkle their own Parmesan on top.
- A squeeze of fresh lemon juice right before serving adds a brightness that makes the whole dish pop.
- Leftovers make an excellent cold pasta salad the next day, just toss with a little extra olive oil and some cherry tomatoes.
Save to Pinterest This dish has become one of those quiet favorites that never gets old, the kind you make on a Tuesday because you know itll be good and easy and exactly what you need. I hope it becomes that for you too.
Recipe FAQs
- → Can I use jarred roasted red peppers instead of fresh?
Absolutely. Jarred roasted red peppers are a convenient shortcut that works beautifully. Simply drain them well and proceed from step 3. This reduces prep time significantly without compromising flavor.
- → How do I make this dish dairy-free?
Substitute the heavy cream with coconut cream or cashew cream for richness, and use vegan Parmesan or nutritional yeast for that savory umami finish. The result is equally creamy and satisfying.
- → What's the best way to blend the pepper mixture?
An immersion blender works wonderfully directly in the skillet, keeping cleanup minimal. For a completely smooth sauce, transfer to a stand blender. Blend until silky for optimal texture and sauce coating.
- → Can I make this ahead of time?
The sauce keeps refrigerated for up to three days. Reheat gently on the stovetop, thinning with pasta water or cream as needed. Cook pasta fresh just before serving for best texture and flavor.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the creamy pepper sauce beautifully. The acidity cuts through richness while the subtle fruit notes enhance the sweet roasted peppers.
- → How can I add protein to this dish?
Grilled chicken breast, sautéed shrimp, or roasted vegetables blend seamlessly into this pasta. Add them during the final tossing step or serve alongside for flexible protein options.