Save to Pinterest The first time I made this sauce, my roommate kept wandering into the kitchen asking what smelled so amazing. That sweet, smoky aroma from roasted red peppers hitting hot cream is something else entirely—it fills the whole apartment and makes everyone suddenly hungry. I’ve since learned that doubling the batch is non-negotiable because leftovers disappear faster than you’d expect.
I made this for a Tuesday night dinner with friends who were skeptical about pasta without tomato sauce. One bite in and they were all asking how long it took to make such an elegant-looking dish. There’s something satisfying about serving food that looks fancy but was ready in under thirty minutes.
Ingredients
- 12 oz penne or fettuccine: The shape matters here—penne catches the sauce in its tubes while fettuccine lets it coat every strand evenly
- 1 jar roasted red peppers, drained: These are the star of the show so give them a gentle squeeze to remove excess liquid before blending
- 2 tbsp olive oil: A fruity extra virgin adds depth but regular works perfectly fine too
- 1 small yellow onion, finely chopped: Finely chopped means about 1/4 inch pieces so they melt into the sauce without leaving chunks
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here—jarred minced garlic has a harsher taste that clashes with the creamy sauce
- 1/2 cup heavy cream: Full fat creates that velvety restaurant texture, though half-and-half works if you’re watching calories
- 1/4 cup grated Parmesan: freshly grated off the block melts better than pre-shredded which has anti-caking agents
- 1/2 tsp smoked paprika: This is the secret ingredient that makes everyone ask what’s in it
- 1/4 tsp red pepper flakes: Optional but adds just enough warmth to cut through the cream
- Salt and black pepper: Taste at the end—smoked paprika is already salty so you might need less than usual
- 2 tbsp fresh basil or parsley: Add this right before serving so it stays bright and fresh
Instructions
- Start your pasta water:
- Bring a large pot of generously salted water to a boil—that water should taste like the ocean. Cook pasta until al dente then reserve that cup of starchy pasta water before draining.
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat. Sauté the onion for 4–5 minutes until it’s soft and translucent then add garlic for just one minute longer so it doesn’t burn.
- Blend your sauce:
- Transfer the onion and garlic to a blender then add the drained peppers, cream, Parmesan, smoked paprika and red pepper flakes. Blend until completely smooth—about one minute on high speed.
- Simmer and season:
- Pour the sauce back into your skillet and let it simmer over low-medium heat for 3–4 minutes. Taste and add salt and pepper as needed.
- Bring it all together:
- Add the drained pasta to the skillet and toss until every piece is coated. Add a splash of that reserved pasta water if the sauce looks too thick.
- Finish with freshness:
- Top with chopped basil or parsley and extra Parmesan if you like. Serve immediately while the sauce is still hot and clinging to each piece of pasta.
Save to Pinterest This has become my go-to when someone says they’re coming over for dinner and I haven’t planned anything. The first time I served it, my friend asked for seconds and then texted me the next morning asking for the recipe.
Make It Your Own
I’ve found this sauce is incredibly forgiving once you understand the basics. Sometimes I toss in a handful of spinach right at the end so it wilts slightly but still has some texture. Other times I’ll add sautéed mushrooms for an earthy twist that works surprisingly well with the sweet peppers.
Perfect Pairings
A crisp white wine cuts through the richness beautifully. I’ve also served it alongside a simple arugula salad dressed with lemon vinaigrette. Something about the bitter greens and bright acidity balances the creamy sauce perfectly.
Storage and Make-Ahead
The sauce actually keeps beautifully in the fridge for up to four days. When reheating, add a splash of cream or pasta water to bring it back to life. This has saved me more than once when I need dinner in a hurry.
- The sauce can be made a day ahead and reheated gently
- Cooked pasta with sauce will absorb moisture so thin it out with water when reheating
- Freeze the sauce alone in an ice cube tray for perfect portion sizes later
Save to Pinterest Sometimes the simplest meals become the ones everyone asks for. This pasta has turned countless ordinary weeknights into something worth lingering over.
Recipe FAQs
- → Can I make this dish vegan?
Yes. Simply substitute plant-based cream for heavy cream and use vegan Parmesan or nutritional yeast. Check all product labels to ensure they're certified vegan. The roasted red pepper base creates a naturally rich flavor without dairy.
- → What pasta shapes work best?
Penne and fettuccine are ideal choices, but any medium-sized pasta works well. Penne holds the creamy sauce in its tubes, while fettuccine allows sauce to coat the ribbons beautifully. Short shapes like rigatoni or farfalle also work nicely.
- → How do I get the sauce to the right consistency?
The reserved pasta water is essential for adjusting thickness. Add it gradually while tossing—a tablespoon at a time—until you reach your desired consistency. The starch in pasta water helps the sauce cling better to the noodles.
- → Can I use fresh red peppers instead of jarred?
Absolutely. Roast fresh red peppers until charred, peel off the skin, and use them instead. This adds extra depth of flavor, though it increases overall preparation time. You'll need about 2 large peppers to yield equivalent volume.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the creamy sauce beautifully, cutting through richness with its acidity. Light-bodied reds like Pinot Noir also work well. The wine's natural brightness balances the roasted pepper sweetness.
- → How long does this keep as leftovers?
Store in an airtight container for up to 3 days in the refrigerator. Reheat gently over low heat with a splash of water or cream to restore creaminess. The pasta may absorb sauce over time, so add liquid as needed when reheating.