Save My friend Sofia used to tease me about keeping jarred roasted red peppers in my pantry like they were gold. One Tuesday evening, when the fridge was nearly empty and my energy was even lower, I grabbed that jar and decided to see what would happen if I blended it with cream. The sauce turned this stunning coral color, clung to every piece of penne, and tasted like I'd been simmering something fancy for hours. Sofia stopped teasing me after that dinner.
I started making this for my sister when she'd come over straight from work, still wearing her scrubs and too tired to think about dinner. We'd sit at my tiny kitchen table with bowls of this pasta, and she'd always scrape the bowl clean and ask if there was more. It became our unspoken tradition, the kind of meal that didn't need an occasion, just two people and something warm and comforting between them.
Ingredients
- Penne or fettuccine (12 oz): I prefer penne because those ridges grab the sauce, but fettuccine makes it feel a bit fancier if you're in that mood.
- Jarred roasted red peppers (12 oz jar, drained): This is your secret weapon, already smoky and sweet, no oven or peeling required.
- Olive oil (2 tbsp): Use a decent one, it's the base of your sauce and you'll taste it.
- Yellow onion (1 small, finely chopped): The sweetness balances the tang of the peppers, don't skip the slow sauté.
- Garlic (3 cloves, minced): Fresh is best here, it blooms in the oil and makes your kitchen smell like an Italian grandmother is visiting.
- Heavy cream (1/2 cup): This turns the sauce silky and rich, or swap in plant-based cream if you prefer.
- Parmesan cheese (1/4 cup grated, plus more for serving): It adds a nutty, salty depth that makes the sauce cling and taste fuller.
- Smoked paprika (1/2 tsp): A little smokiness that makes people ask what your secret ingredient is.
- Crushed red pepper flakes (1/4 tsp, optional): Just enough heat to wake up your taste buds without overwhelming the sweetness.
- Salt and black pepper: Taste as you go, the peppers and Parmesan bring their own saltiness.
- Fresh basil or parsley (2 tbsp, chopped): A handful of green at the end makes it look and taste like you tried harder than you did.
Instructions
- Boil the pasta:
- Get a large pot of salted water bubbling and cook your pasta until it still has a little bite, al dente. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.
- Sauté the aromatics:
- Heat olive oil in a big skillet over medium heat and toss in your chopped onion. Let it soften and turn translucent for about four or five minutes, then add the garlic and stir for another minute until it smells amazing.
- Blend the sauce:
- Scrape the onion and garlic into your blender, then add the drained roasted red peppers, heavy cream, Parmesan, smoked paprika, and red pepper flakes if you're using them. Blend until it's completely smooth and looks like sunset in a jar.
- Simmer and season:
- Pour the sauce back into the skillet and let it simmer gently for three or four minutes, stirring now and then. Taste it and add salt and pepper until it makes you smile.
- Toss the pasta:
- Add your drained pasta to the skillet and toss everything together so every piece is coated. If the sauce feels too thick, add a splash of that reserved pasta water and stir until it's just right.
- Serve and garnish:
- Dish it up right away, sprinkle fresh basil or parsley and extra Parmesan on top. Serve it while it's hot and watch everyone go quiet for the first few bites.
Save The first time I served this to a group of friends, one of them asked for the recipe before she'd even finished her bowl. Another told me weeks later that she'd made it three times already and her kids actually asked for seconds. That's when I realized this wasn't just my easy weeknight dinner anymore, it had become something people wanted to share and make their own.
Making It Your Own
This sauce is a canvas, and I've played with it dozens of ways depending on what's in the fridge. I've stirred in handfuls of baby spinach at the end and watched it wilt into the sauce. I've topped it with grilled chicken thighs for when I need extra protein. Once, I added sautéed mushrooms and a splash of white wine to the onions, and it tasted like something I'd order at a bistro.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly, they're one of my favorite lunches. When you reheat it, add a splash of water or cream to the pan and warm it gently over low heat, stirring until it loosens up. The sauce can break if you blast it with high heat, so take your time and it'll come back to life beautifully.
Pairing and Serving Suggestions
I usually serve this with a simple arugula salad dressed with lemon and olive oil, something peppery and bright to cut through the richness. A crusty baguette for mopping up the extra sauce never hurts either. If you're pouring wine, a crisp Pinot Grigio or a light Chianti works perfectly, but honestly a cold glass of sparkling water with lemon is just as good.
- Add a pinch of fresh lemon zest to the finished pasta for a bright, unexpected lift.
- Try swapping half the cream for a few tablespoons of cream cheese for an even thicker, tangier sauce.
- If you love spice, double the red pepper flakes or drizzle a little chili oil on top before serving.
Save This is the kind of recipe I come back to when I need something reliable, warm, and just a little bit special without any fuss. I hope it becomes one of those dishes you reach for on busy nights and end up making for the people you love.
Recipe FAQ
- → Can I make this dish ahead of time?
Yes, you can prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat gently over low heat and cook the pasta fresh. Combine them just before serving for the best texture.
- → What pasta shapes work best?
Penne and fettuccine are ideal choices, but any medium-sized pasta works well. Rigatoni, bow tie, or even spaghetti will coat nicely with this creamy sauce. Choose based on your preference.
- → How do I achieve the perfect sauce consistency?
The reserved pasta water is key to achieving the right consistency. Add it gradually while tossing the pasta with the sauce. Start with a small amount and increase until the sauce coats the pasta without being too thin or thick.
- → Can I substitute the heavy cream?
Absolutely. Use plant-based cream, Greek yogurt, or sour cream for dairy-free or lighter options. Coconut cream also works well for a subtle tropical note. Adjust seasoning as needed since different alternatives have varying flavor intensities.
- → What proteins pair well with this dish?
Grilled or pan-seared chicken breast is excellent. Shrimp, pan-fried tofu, or crispy bacon also complement the creamy roasted pepper sauce beautifully. Add cooked protein during the final tossing step.
- → Is this suitable for meal prep?
Store the sauce separately from cooked pasta for up to 3 days. Reheat components individually before combining to maintain the best texture and flavor. Uncooked pasta can be kept separate and cooked fresh when needed.