Description
This Creamy Roasted Red Pepper Pasta features a velvety, restaurant-quality sauce made from jarred roasted red peppers, heavy cream, and Parmesan cheese. Ready in just 30 minutes, this vibrant and flavorful pasta dish is perfect for weeknight dinners or entertaining guests. The naturally sweet and smoky sauce creates a stunning coral-colored coating that clings beautifully to every bite of pasta.
Ingredients
Scale
For the Pasta:
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 1 tablespoon salt (for pasta water)
For the Roasted Red Pepper Sauce:
- 1 jar (12 ounces) roasted red peppers, drained
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ½ cup vegetable or chicken broth (or reserved pasta water)
- 4-5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For Garnish:
- Fresh basil leaves, chopped
- Extra Parmesan cheese
- Fresh cracked black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain pasta and set aside.
- Sauté the garlic: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and just beginning to turn golden. Be careful not to burn it—burnt garlic tastes bitter!
- Blend the sauce: In a blender or food processor, combine the drained roasted red peppers, heavy cream, Parmesan cheese, broth (or reserved pasta water), Italian seasoning, salt, black pepper, and red pepper flakes if using. Add the sautéed garlic and any oil from the pan. Blend on high speed for 60-90 seconds until completely smooth and creamy with no chunks remaining.
- Simmer the sauce: Pour the blended sauce back into the same skillet you used for garlic. Bring to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 3-4 minutes to allow flavors to meld and sauce to thicken slightly. If the sauce seems too thick, add a splash of reserved pasta water to reach desired consistency.
- Combine pasta and sauce: Add the cooked, drained pasta to the skillet with the sauce. Toss well using tongs or a pasta fork, ensuring every piece of pasta is coated in that gorgeous creamy sauce. If needed, add more pasta water a tablespoon at a time until the sauce perfectly coats the pasta. Let everything warm together for 1-2 minutes, tossing frequently.
- Final touches: Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and stir in a handful of fresh basil if desired.
- Serve immediately: Divide pasta among serving bowls. Top each serving with extra grated Parmesan cheese, fresh cracked black pepper, and torn basil leaves. Serve hot with crusty bread for soaking up any extra sauce!
Notes
- Pasta water is magic: The starchy pasta water helps the sauce emulsify and cling to the pasta better than plain broth. Always reserve some before draining!
- Pepper quality matters: Use jarred peppers that are fire-roasted for best flavor. Check the ingredient list—you want peppers, water/oil, and maybe some citric acid, nothing else.
- Dairy-free option: Substitute heavy cream with full-fat coconut cream and use nutritional yeast instead of Parmesan for a dairy-free version. The flavor will be different but still delicious.
- Make it heartier: Add cooked chicken, shrimp, Italian sausage, or crispy chickpeas for extra protein.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. The sauce may thicken when cold—add a splash of broth or water when reheating.
- Consistency control: The sauce thickens as it sits. If reheating leftovers, thin with pasta water, broth, or cream to restore creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1⅓ cups (approximately 1/6 of recipe)
- Calories: 485
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 58mg