Roasted Red Pepper Pasta (Printable)

Vibrant creamy pasta with roasted red peppers, garlic, and Parmesan. Ready in 35 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Roasted Red Pepper Sauce

02 - 2 large red bell peppers, roasted and peeled, or 12 oz jarred roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, diced
05 - 3 garlic cloves, minced
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves, torn
12 - Extra grated Parmesan cheese

# How To Make It:

01 - If using fresh red bell peppers, roast them over an open flame or under the broiler until the skin is charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, deseed, and roughly chop.
02 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
03 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
04 - Add the roasted red peppers to the skillet. Cook for 2 minutes, then transfer the mixture to a blender or use an immersion blender in the pan. Blend until smooth.
05 - Return the sauce to the skillet over low heat. Stir in heavy cream, Parmesan, oregano, and red pepper flakes if using. Season with salt and black pepper. Simmer for 2-3 minutes until heated through. If the sauce is too thick, add reserved pasta water as needed.
06 - Add the cooked pasta to the sauce and toss to coat evenly.
07 - Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Tips:

01 -
  • It tastes like you spent hours on it, but the whole thing comes together in half an hour.
  • The sauce is naturally sweet and smoky, no heavy tomato base required.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can toss in whatever protein or vegetables you have on hand and it still works perfectly.
02 -
  • Do not skip reserving pasta water, it contains starch that helps the sauce cling to the noodles instead of sliding off.
  • Blend the sauce completely smooth or it will feel grainy and lose that creamy, restaurant quality texture.
  • Taste and adjust the salt after adding Parmesan, because the cheese is already salty and you can easily overdo it.
03 -
  • Char the peppers deeply for a smoky sweetness that makes the sauce taste more complex than it really is.
  • Use freshly grated Parmesan instead of pre-grated, it melts smoother and tastes infinitely better.
  • If the sauce breaks or looks oily, a quick blend with a splash of pasta water brings it back together like magic.
Go Back