Pin Recipe The first time I made this sauce, I accidentally blended it while still hot and ended up with red pepper splatter across my white backsplash. That mess taught me something though: this sauce is worth the cleanup. The way roasted peppers transform into silk when you add cream is pure kitchen magic. Now I make it at least twice a month, and my husband actually asks for it by name.
Last winter my sister came over feeling completely defeated by a work project. I whipped this up while she vented at my kitchen island, and somewhere between the first bite and the second helping, she remembered she could handle anything. Food cant fix everything, but this pasta definitely helps.
Ingredients
- 12 oz penne or fettuccine: The curves in penne catch the sauce beautifully, but fettuccine lets the creamy coating shine
- 1 jar roasted red peppers, drained: These are the star of the show, so buy the good ones packed in water, not oil
- 2 tbsp olive oil: Creates the foundation for sautéing your aromatics
- 1 small yellow onion, finely chopped: Sweetness that balances the peppers natural acidity
- 3 cloves garlic, minced: Dont be shy here, garlic loves cream
- 1/2 cup heavy cream: Plant-based cream works surprisingly well if you need it dairy-free
- 1/4 cup grated Parmesan: Adds umami depth that ties everything together
- 1/2 tsp smoked paprika: Echoes the roasted flavor of the peppers
- 1/4 tsp crushed red pepper flakes: Optional, but I love the subtle warmth it adds
- Salt and black pepper: Taste as you go, the peppers already bring some saltiness
- 2 tbsp fresh basil or parsley: Fresh herbs cut through the richness and add beautiful color
Instructions
- Cook your pasta:
- Bring a large pot of salted water to boil and cook pasta until al dente, reserving 1/2 cup pasta water before draining. This starchy liquid is liquid gold for adjusting sauce consistency later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, cooking onion 4 to 5 minutes until soft and translucent, then add garlic for 1 minute more until fragrant. Do not rush this step, the sweetness from properly cooked onions makes all the difference.
- Blend the sauce:
- Transfer onion and garlic to a blender with drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes. Blend until completely smooth, stopping to scrape down sides as needed. The texture should be velvety and thick, like heavy cream itself.
- Simmer and season:
- Pour sauce back into the skillet over low medium heat and simmer 3 to 4 minutes, stirring occasionally. Taste and adjust salt and pepper now, remembering the flavors will concentrate slightly as it cooks.
- Combine and serve:
- Add drained pasta to the skillet and toss until every piece is coated in sauce, adding pasta water a splash at a time if needed. Garnish with fresh herbs and extra Parmesan, then serve immediately while the sauce is still glossy and hot.
Pin Recipe This pasta became our go to celebration meal after my daughter finally mastered riding her bike without training wheels. We ate it on the back porch watching her do victory laps around the yard, sauce on her chin and pride in her eyes. Some meals just become part of your family story.
Making It Your Own
I have discovered this sauce is incredibly forgiving and adaptable. Sometimes I add a handful of spinach to the blender for extra nutrition and a gorgeous deep red color. Other times I will sauté mushrooms in the pan before starting the onions for earthiness. The recipe welcomes your personal touches.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the creaminess beautifully. If you prefer red, go for something light bodied that will not overpower the delicate pepper flavor. A simple green salad with bright vinaigrette provides the perfect fresh contrast to this rich pasta.
Storage And Make Ahead Tips
The sauce actually keeps beautifully in the refrigerator for up to four days and freezes well for up to three months. I often double the sauce recipe and freeze half for those nights when cooking feels impossible. Just reheat it gently with a splash of cream or pasta water to bring back that silky consistency.
- Reheat frozen sauce overnight in the refrigerator for the best texture
- If sauce separates after reheating, give it a quick whirl in the blender
- Pasta is best enjoyed fresh, but leftovers reheat reasonably well with a splash of water
Pin Recipe Some recipes are just reliable, and this one has never let me down. I hope it becomes a staple in your kitchen too.
Recipe FAQs
- → Can I use fresh red peppers instead of jarred?
Yes, roast 2-3 fresh red peppers at 425°F for 25-30 minutes until charred, then peel and deseed. This requires extra time but offers fresher flavor. Jarred peppers are convenient and yield consistent results.
- → What pasta shapes work best?
Penne and fettuccine are ideal because their ridges and surfaces trap the creamy sauce. Rigatoni, fusilli, or tagliatelle are equally excellent choices depending on your preference.
- → How do I make this dairy-free?
Replace heavy cream with coconut cream or oat cream, and substitute Parmesan with nutritional yeast or vegan Parmesan. Verify all product labels are certified dairy-free for cross-contamination prevention.
- → Can I prepare the sauce ahead of time?
Absolutely. The sauce keeps refrigerated for up to 3 days. Gently reheat over low heat, thinning with pasta water or cream as needed before tossing with freshly cooked pasta.
- → What wine pairs with this dish?
Crisp whites like Pinot Grigio, Sauvignon Blanc, or light reds such as Pinot Noir complement the creamy pepper sauce beautifully. The acidity cuts through richness and balances the smoked paprika notes.
- → How can I add more protein?
Stir in grilled chicken, sautéed shrimp, or white beans during the final tossing step. Crumbled Italian sausage also complements the roasted pepper flavor profile remarkably well.