Roasted Red Pepper Pasta

My neighbor Maria showed up at my door with a jar of her homemade roasted peppers one rainy Tuesday, insisting I stop ordering takeout. She scribbled this recipe on the back of a grocery receipt while standing in my kitchen, and I made it that same night with pasta I had forgotten was in my pantry. The sauce turned this impossible shade of coral, and the smell alone made me forget I'd been too tired to cook. I texted her a photo before I even plated it. She replied with a single emoji: the chef's kiss.

I made this for my brother's birthday dinner last spring because he mentioned, offhand, that he missed the pasta we used to get at that little place near our old apartment. He didn't say much while he ate, just kept twirling his fork and nodding. Afterward, he asked if I'd written the recipe down, which is the highest compliment he's ever given anything I've cooked. I sent it to him the next morning, and now he makes it for his girlfriend every time he wants to impress her.

Ingredients

• Penne or rigatoni: The ridges and tubes catch the sauce in all the right places, and they hold up to tossing without turning mushy.
• Red bell peppers: Roasting them yourself fills your kitchen with this sweet, smoky smell, but jarred ones work perfectly when you're short on time.
• Olive oil: Use something you'd actually want to taste, it's the backbone of the sauce and you'll notice if it's bland.
• Yellow onion: Diced small so it melts into the sauce, adding sweetness without chunks that distract from the peppers.
• Garlic cloves: Fresh is non negotiable here, the sharpness softens into something almost buttery as it cooks.
• Heavy cream: This is what makes the sauce cling to every piece of pasta, turning it glossy and luxurious.
• Parmesan cheese: Grate it yourself if you can, the pre shredded stuff doesn't melt the same and can make the sauce grainy.
• Dried oregano: Just enough to whisper Italian without shouting, it rounds out the sweetness of the peppers.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that keeps things interesting.
• Fresh basil and extra Parmesan: The basil brightens everything at the end, and more cheese is always the right choice.

Instructions

Roast the peppers:

If you're using fresh, char them over a flame or under the broiler until the skins blister and blacken, then let them steam in a covered bowl so the skins slide right off. The smoky smell is half the magic, and it's worth the extra few minutes.

Boil the pasta:

Salt the water generously, like the sea, and cook your pasta just until it has a tiny bite left in the center. Don't forget to scoop out half a cup of that starchy pasta water before you drain, it's your secret weapon for adjusting the sauce later.

Sauté the aromatics:

Warm the olive oil in a big skillet and add the onion, stirring until it turns translucent and soft. Toss in the garlic and let it sizzle for a minute, just until your kitchen smells like an Italian grandmother is visiting.

Blend the sauce:

Add the roasted peppers to the skillet and cook them briefly, then blend everything until it's completely smooth and almost velvety. If you're using an immersion blender, tilt the pan and work in circles to get every bit.

Finish the sauce:

Pour the sauce back into the skillet, stir in the cream, Parmesan, oregano, and red pepper flakes if you like a little heat. Let it simmer gently, adding splashes of pasta water if it looks too thick, until it coats the back of a spoon.

Toss and serve:

Add your drained pasta to the sauce and toss everything together, letting each piece get coated in that beautiful coral color. Serve it right away with torn basil on top and a snowstorm of extra Parmesan.

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The first time I served this to friends, one of them got quiet halfway through her bowl and then admitted she'd always thought she hated red peppers. She'd only ever had them raw and crunchy, and didn't realize roasting them turned them sweet and almost jammy. She asked for seconds, and later that week, texted me a photo of her own batch. It's become one of those recipes that people ask for by name, and every time I make it, I think about how a jar of peppers and a scribbled receipt started it all.

Making It Your Own

This sauce is a blank canvas once you get comfortable with it, and I've added all kinds of things depending on what's in my fridge. Grilled chicken sliced thin makes it hearty enough for hungry appetites, and shrimp tossed in at the last minute turns it into something that feels a little fancy. I've also stirred in handfuls of spinach or arugula right before serving, letting the heat wilt the greens into the sauce. One night I threw in leftover roasted zucchini and it was perfect, soaking up the creamy sauce like little flavor sponges. The base is forgiving, so don't be afraid to experiment.

Storing and Reheating

Leftovers keep in the fridge for up to three days, stored in an airtight container, and they reheat better than most pasta dishes because the sauce doesn't separate. I usually warm it gently in a skillet over low heat with a splash of milk or pasta water to loosen it back up, stirring constantly so nothing sticks. The microwave works in a pinch, but stop every thirty seconds to stir and add a little liquid if it looks dry. The flavors deepen overnight, and sometimes I think the second day version is even better than the first.

Pairing and Serving Ideas

This pasta feels complete on its own, but a simple green salad with lemon vinaigrette and a crusty loaf of bread for mopping up extra sauce turns it into a full meal. I've served it with roasted Brussels sprouts on the side, their crispy edges playing nicely against the creamy sauce, and once brought it to a potluck with garlic knots that disappeared faster than I could count. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness without overpowering the sweetness of the peppers.

• If you're making this for a crowd, double the sauce recipe and keep the extra warm in a slow cooker so people can help themselves to more.
• For a vegan version, swap the cream for coconut cream and use nutritional yeast or cashew Parmesan, it's just as luscious.
• Try adding a squeeze of lemon juice at the very end if you want a bright, tangy finish that wakes up the whole dish.

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This recipe has become one of those quiet weeknight rescues that I reach for when I need something comforting but don't want to think too hard. I hope it lands in your rotation the way it did in mine, and that you find your own reasons to keep coming back to it.

Recipe FAQs

→ Can I use jarred roasted red peppers instead of fresh?

Absolutely. Jarred roasted red peppers are a convenient shortcut that works beautifully in this dish. Simply drain them well and proceed with the recipe. One 340g jar replaces two large fresh peppers.

→ How do I make this dish vegan?

Substitute the heavy cream with coconut cream for a rich, creamy texture and replace Parmesan with vegan Parmesan or nutritional yeast. The flavor profile remains delicious and satisfying.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their ridged texture and hollow centers catch the sauce beautifully. Fusilli or farfalle also work well. Avoid delicate shapes like angel hair that may get lost in the creamy sauce.

→ Can I add protein to this dish?

Yes, grilled chicken, sautéed shrimp, or roasted vegetables blend wonderfully with the red pepper sauce. Add protein during the final tossing step to ensure even coating.

→ What should I do if my sauce is too thick?

Simply stir in reserved pasta water gradually until you reach your desired consistency. Start with a tablespoon at a time, as pasta water helps emulsify the sauce while thinning it.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the creamy red pepper sauce beautifully. The acidity cuts through the richness and enhances the overall dining experience.