Pin it The red glow of those jarred peppers in my pantry used to mock me every time I reached past them for something else. Then one rainy Tuesday, with a dwindling grocery budget and a craving for something comforting, I finally pulled them down. What happened next changed my entire relationship with weeknight pasta forever.
My sister texted me at 6 PM, stranded at work with a hungry family at home. I talked her through this recipe over the phone, and she sent back a photo of empty plates fifteen minutes later. Now it is her go-to for those nights when takeout feels like too much effort but boiling water feels like too little.
Ingredients
- 12 oz penne or fettuccine: The curves catch the sauce beautifully, but any pasta shape from your pantry will work
- 1 jar roasted red peppers: These are the star of the show, bringing sweetness and that stunning color
- 2 tbsp olive oil: Creates the foundation for sautéing the aromatics
- 1 small yellow onion: Finely chopped so it melts into the sauce without any chunky texture
- 3 cloves garlic: Do not skimp here, it provides the savory backbone
- 1/2 cup heavy cream: Plant-based cream works perfectly if you need it dairy-free
- 1/4 cup grated Parmesan: Adds that salty umami depth, with vegan Parmesan as an easy swap
- 1/2 tsp smoked paprika: This ingredient bridges the gap between ordinary and extraordinary
- 1/4 tsp red pepper flakes: Optional but worth it for that gentle warmth in the background
- Salt and pepper: Season generously at every stage
- 2 tbsp fresh basil or parsley: The bright finish that cuts through all that creaminess
Instructions
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil. Cook your pasta until al dente, then scoop out that precious half cup of pasta water before draining.
- Sauté the aromatics:
- Heat olive oil in a skillet over medium heat. Cook the onion until it turns translucent and soft, about 4 to 5 minutes, then add garlic for just one minute until fragrant.
- Blend the sauce:
- Transfer the onion and garlic to a blender with those drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes. Blend until completely smooth and satiny.
- Simmer and combine:
- Pour that gorgeous red sauce back into the skillet and let it bubble gently for 3 to 4 minutes. Toss in the pasta, adding splashes of the reserved pasta water until it coats every strand perfectly.
Pin it This recipe first showed up at my annual comfort food dinner party, where it completely upstaged the lasagna I had spent three hours making. Friends now request it by name, and I have stopped pretending I am not flattered.
Making It Your Own
I have discovered that sautéed mushrooms add an earthy depth that plays beautifully against the sweet peppers. Sometimes I toss in a handful of spinach at the very end, just until it wilts, for a pop of color and nutrition.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness, but a light red works just as well if you prefer. A simple green salad with vinaigrette balances the creamy pasta, and garlic bread never hurts anyone's feelings.
Storage and Reheating
The sauce actually tastes better the next day as the flavors meld together. Store any leftovers in an airtight container for up to three days, though in my house it rarely lasts that long.
- Reheat gently with a splash of cream or pasta water to restore the silky consistency
- The sauce can be made ahead and kept refrigerated for up to five days
- Freeze the sauce without pasta for up to three months, though fresh is always best
Pin it Serve this in shallow bowls with that extra Parmesan within reach. Sometimes the simplest ingredients create the most memorable meals.
Recipe FAQ
- → Can I use fresh roasted red peppers instead of jarred?
Yes, absolutely. Use about 2 cups of fresh roasted red peppers (about 4-5 large peppers). The cooking method remains the same—simply blend them with cream and seasonings for equally delicious results.
- → What pasta works best for this dish?
Penne and fettuccine are ideal choices as their shapes and texture hold the creamy sauce beautifully. Rigatoni, linguine, or any medium-sized pasta also works well. Avoid very thin pastas like angel hair, which may become oversaturated.
- → How do I make this vegan?
Substitute heavy cream with plant-based alternatives like oat, cashew, or coconut cream, and use vegan Parmesan or nutritional yeast. The cooking time and technique remain unchanged. Verify all product labels for cross-contamination.
- → Can I prepare the sauce ahead of time?
Yes, the blended sauce can be made up to 2 days ahead and refrigerated in an airtight container. Gently reheat it in a skillet over low heat before tossing with hot pasta. Add pasta water to restore the desired consistency if needed.
- → What should I do if the sauce is too thick?
Simply add reserved pasta water gradually while tossing, one tablespoon at a time, until you reach your preferred consistency. The starchy pasta water helps the sauce coat evenly while maintaining flavor.
- → What wines pair well with this dish?
Crisp Pinot Grigio complements the creamy sauce and roasted pepper flavors beautifully. Light-bodied reds like Pinot Noir or Chianti also pair nicely, adding depth without overwhelming the delicate sauce.