Save to Pinterest The red glow of jarred peppers sitting on my counter caught my eye during a Tuesday grocery haul when fresh produce looked bleak. I had no grand plan, just a craving for something comforting and vibrant after a gray, rainy week. That accidental dinner turned into what my roommate now calls the pasta that saves bad days.
Last winter my sister came over exhausted from work, and I made this without measuring anything while she sat at the island venting about her boss. She took three bites, went quiet, and asked for the recipe before even finishing her plate. Now it is what she makes when she needs to feel cared for.
Ingredients
- Pasta: Penne grabs sauce beautifully in those ridges but fettuccine works if you want something more elegant
- Jarred roasted red peppers: These are the secret weapon bringing sweetness and depth without roasting anything yourself
- Olive oil: Use decent oil here since it is one of the few flavors in the sauce base
- Yellow onion: One small onion provides the aromatic foundation without overpowering the peppers
- Garlic: Three cloves might feel bold but the cream mellows everything out
- Heavy cream: Plant based cream works shockingly well if you need it dairy free
- Parmesan cheese: This adds the savory umami that makes the sauce taste restaurant quality
- Smoked paprika: Just enough to hint at smokiness without making it taste like barbecue
- Red pepper flakes: Optional but lovely if you want gentle warmth behind the creamy richness
- Fresh herbs: Basil brings sweetness while parsley adds brightness so use whatever calls to you
Instructions
- Get your pasta water going first:
- That salted water needs time to boil while you prep everything else
- Sauté the aromatics while you wait:
- Let the onion soften completely in olive oil until it turns translucent then add garlic for just one minute so it does not burn
- Blend the sauce base:
- Pour the drained peppers, cream, Parmesan, paprika, and sautéed aromatics into your blender and purée until absolutely silky smooth
- Simmer and season the sauce:
- Return that gorgeous red mixture to the skillet and let it warm through gently while tasting for salt and pepper
- Bring it all together:
- Toss the drained pasta right into the sauce adding splashes of pasta water until it clings to every strand
- Finish with flourish:
- Scatter fresh herbs and maybe more Parmesan over each bowl and serve while steam is still rising
Save to Pinterest This recipe has become my go to for bringing to friends who just had babies or moved into new apartments because it travels well and tastes even better reheated. Something about that bright red sauce makes people feel nourished before they even take a bite.
Making It Your Own
I have added sautéed mushrooms during the onion step and the earthiness plays beautifully against the sweet peppers. Sometimes I toss in handfuls of spinach at the end just to wilt them into the noodles for a little green contrast.
Pairing Suggestions
A crisp white wine like Pinot Grigio cuts through the cream without fighting the roasted pepper flavor. If you prefer red, go light because anything too heavy will overwhelm the delicate sauce.
Storage And Reheating
The sauce actually develops more flavor overnight so do not stress about leftovers. Reheat gently with a splash of water or milk and stir until it becomes glossy again.
- Toss leftover sauce with roasted vegetables the next day
- Use it as a spread for sandwiches or paninis
- Freeze portions in ice cube trays for quick future meals
Save to Pinterest Hope this becomes one of those recipes you make without thinking, the kind that feels like coming home every single time.
Recipe Questions
- → Can I use fresh roasted red peppers instead of jarred?
Yes, absolutely. Use about 2 cups of freshly roasted and peeled red peppers. Jarred versions offer convenience and consistent results, but fresh peppers will deliver slightly more vibrant flavor if you have time to prepare them.
- → What pasta shapes work best for this sauce?
Penne and fettuccine are ideal because they capture the creamy sauce beautifully. You can also use rigatoni, farfalle, or any medium-sized pasta that holds sauce well. Avoid very thin pastas like angel hair, which may get overwhelmed.
- → How do I make this vegan-friendly?
Replace heavy cream with coconut cream or cashew cream for richness, and use vegan Parmesan or nutritional yeast for umami depth. The cooking method remains the same, and the result is equally creamy and satisfying.
- → Can I prepare this ahead of time?
The sauce can be made 1-2 days in advance and refrigerated. Reheat gently over low heat before tossing with freshly cooked pasta. However, it's best to cook the pasta fresh and combine just before serving for optimal texture.
- → What should I do if my sauce is too thick?
Add reserved pasta water gradually, 1 tablespoon at a time, stirring well between additions. The starchy water helps the sauce cling to the pasta while thinning it to your preferred consistency.
- → What proteins pair well with this dish?
Grilled chicken breast, sautéed mushrooms, fresh spinach, or crispy pancetta complement this pasta beautifully. Add proteins either to the sauce or as a topping, depending on your preference and cooking method.