Creamy Roasted Red Pepper Pasta (Printable)

Luscious velvety pasta with jarred roasted red peppers blended into a creamy, flavorful sauce. Quick, budget-friendly, and perfect for weeknights.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Sauce

02 - 1 (12 oz) jar roasted red peppers, drained
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon crushed red pepper flakes
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley
12 - Additional Parmesan cheese for serving

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain in colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until soft and translucent. Add minced garlic and cook for 1 additional minute.
03 - Transfer sautéed onion and garlic to a blender or food processor. Add drained roasted red peppers, heavy cream, Parmesan, smoked paprika, and red pepper flakes. Blend until smooth and creamy.
04 - Return blended sauce to the skillet over low-medium heat. Simmer for 3 to 4 minutes, stirring occasionally. Season with salt and black pepper to taste.
05 - Add drained pasta to the skillet, tossing thoroughly to coat with sauce. If needed, add reserved pasta water gradually to achieve desired consistency.
06 - Transfer to serving dishes immediately. Garnish with fresh basil or parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • The sauce comes together faster than you can water boil
  • Jarred roasted red peppers make it taste slow cooked
  • One blender step creates restaurant quality creaminess
  • Crowd pleasing even for picky eaters who think they hate vegetables
02 -
  • The sauce thickens as it sits, so don't panic if it looks thinner than restaurant versions initially
  • Reserving pasta water is nonnegotiable, it's what makes the sauce cling instead of slide off
  • Blending hot liquids requires caution, either vent your blender or let it cool slightly
03 -
  • Use a high quality jarred red pepper brand, since they're the star of the show
  • Don't skip the smoked paprika, it's what gives the sauce that unique depth
  • If the sauce tastes too sweet, a bit more Parmesan or lemon juice balances it perfectly
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