Creamy Roasted Red Pepper Pasta (Print Version)

Velvety pasta with roasted red peppers and creamy sauce. Quick, budget-friendly, and perfect for easy weeknight dinners.

# Components:

→ 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

# Preparation Steps:

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 a 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 cheese, smoked paprika, and red pepper flakes. Blend until smooth and creamy.
04 - Return the sauce to the skillet over low-medium heat. Simmer for 3 to 4 minutes, stirring occasionally. Season with salt and pepper to taste.
05 - Add drained pasta to the skillet, tossing to coat evenly with sauce. If needed, add reserved pasta water a little at a time to achieve desired consistency.
06 - Serve immediately, garnished with fresh basil or parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like restaurant pasta but uses ingredients you probably already have tucked away in your pantry.
  • The sauce comes together in the blender while your pasta boils, so everything finishes at the same time.
  • It looks impressive enough for company but easy enough that you can make it on autopilot after a long day.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't skip reserving the pasta water, I learned that the hard way when my sauce turned gluey and I had nothing to loosen it.
  • Blend the sauce longer than you think you need to, any chunks will stand out against that silky pasta.
  • Taste before you add extra salt, the Parmesan and jarred peppers can be saltier than you expect.
03 -
  • Use the best jarred roasted red peppers you can find, the flavor of the sauce depends on them and cheap ones can taste tinny.
  • If your blender struggles, add a tablespoon or two of pasta water to help everything move smoothly.
  • Don't rinse your pasta after draining, that starch helps the sauce cling and creates a silky finish.
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