Save to Pinterest The red glow of those roasted peppers in the jar caught my eye at the grocery store, and something about that vibrant color made me grab it on impulse. I had no plan, just a feeling that something beautiful could come from it. That night, with cream and garlic already in my kitchen, this sauce came together in what felt like happy serendipity. My husband took one bite and asked why I'd never made this before, which is exactly the question you want to hear after a long Tuesday.
I made this for my sister when she was going through a rough patch, and we ended up sitting at the table for two hours just talking, forks occasionally moving from plate to mouth. There's something about the color alone that makes the whole meal feel like a hug. She asked for the recipe before she even finished her first serving, which is how I know it's a keeper.
Ingredients
- 12 oz penne or fettuccine: The curves of penne catch the sauce beautifully, but fettuccine lets that velvet texture really shine as it twirls around the tines
- 1 jar roasted red peppers, drained: These are the star of the show, bringing sweetness and that stunning color that makes everyone lean in when you bring the platter to the table
- 2 tbsp olive oil: A gentle foundation for sautéing the aromatics without overpowering the delicate pepper flavor
- 1 small yellow onion, finely chopped: Adds a subtle sweetness that balances the slight acidity of the peppers
- 3 cloves garlic, minced: Because garlic makes everything better, and here it provides a fragrant backbone that keeps the sauce from being too sweet
- 1/2 cup heavy cream: This is what transforms the peppers into a luxurious sauce that coats the pasta in that restaurant quality way
- 1/4 cup grated Parmesan: Brings a salty, nutty depth that rounds out the sweetness of the peppers
- 1/2 tsp smoked paprika: Adds a subtle smokiness that makes the sauce taste complex, not just sweet
- 1/4 tsp crushed red pepper flakes: Just enough warmth to make things interesting without overwhelming the palate
- Salt and freshly ground black pepper: The final adjusters that make all the flavors pop and sing together
- 2 tbsp chopped fresh basil or parsley: A fresh finish that cuts through the richness and adds a gorgeous color contrast
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil, then cook your pasta until it's just shy of al dente, remembering that it'll finish cooking in the sauce later. Reserve that precious 1/2 cup of pasta water before draining, and trust me when I say you'll need it to bring everything together.
- Build your flavor foundation:
- Heat olive oil in your large skillet over medium heat, then add the chopped onion and let it soften for about 5 minutes until it's translucent and fragrant. Toss in the garlic for just one minute, watching carefully so it doesn't brown and turn bitter.
- Create the magic sauce:
- Transfer those softened aromatics to your blender with the drained peppers, cream, Parmesan, smoked paprika, and red pepper flakes. Blend until completely smooth and gorgeous, then pour it back into the skillet to simmer for a few minutes, seasoning with salt and pepper.
- Bring it all together:
- Add your drained pasta directly into the skillet, tossing gently to coat every piece in that lovely sauce. If it seems too thick, add your reserved pasta water a splash at a time until it's glossy and clinging to the pasta just right.
- Finish with love:
- Serve immediately while the sauce is still hugging the pasta warmly, scattered with fresh herbs and perhaps a bit more Parmesan if you're feeling indulgent.
Save to Pinterest This pasta has become my go to when friends need comforting, because there's something about that rosy hue that just makes people feel cared for before they even take a bite. Last month, my neighbor came over crying over a breakup, and halfway through the bowl she looked up and said this was exactly what she needed. Food can't fix everything, but sometimes it comes pretty close.
Making It Your Own
I've learned that this sauce base is incredibly forgiving and welcoming to additions. Sometimes I toss in a handful of spinach right at the end, letting it wilt slightly in the warm sauce for a pop of green against all that red. Other times, I've added sautéed mushrooms for an earthy depth that makes the dish feel even more substantial.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the creaminess beautifully, though I've also enjoyed this with a light red when I'm craving something more comforting. A simple green salad with a bright vinaigrette helps balance the richness, and crusty garlic bread is never a mistake when pasta is involved.
Make Ahead Magic
The sauce actually benefits from sitting in the refrigerator for a day, letting the flavors meld and deepen into something even more delicious. I often make a double batch on Sunday, keeping half for Monday's dinner and freezing the rest for those nights when cooking feels impossible. The texture changes slightly when frozen, but a quick blend with a splash of cream brings it right back to life.
- Freeze the sauce in quart sized bags for up to three months, thawing overnight in the refrigerator
- When reheating, add liquid gradually rather than all at once for the smoothest results
- This sauce also works beautifully as a dip for vegetables or as a spread for sandwiches
Save to Pinterest This pasta has a way of turning ordinary weeknights into something that feels like a small celebration, and I hope it brings that same warmth to your table too.
Recipe FAQs
- → Can I use fresh roasted peppers instead of jarred?
Yes, absolutely. Use about 2 cups of freshly roasted and peeled red peppers. If they're packed in oil, drain well before blending to avoid excess liquid in your sauce.
- → What's the best way to achieve a silky sauce?
Blend the peppers, cream, and aromatics thoroughly until completely smooth. Start with high speed, then adjust. If the sauce seems too thick after cooking, gradually whisk in reserved pasta water—it contains starch that helps the sauce coat the pasta evenly.
- → How do I make this vegan?
Substitute heavy cream with oat, cashew, or coconut cream for richness. Use vegan Parmesan or nutritional yeast for umami depth. Check all labels, particularly the jarred peppers, to ensure they're free from animal products.
- → Can I prepare the sauce ahead of time?
Yes, make the sauce up to 2 days ahead and store in an airtight container in the refrigerator. Gently reheat over low heat, thinning with pasta water or cream as needed. Cook pasta fresh just before serving for optimal texture.
- → What pasta shapes work best?
Penne and fettuccine are ideal for trapping this creamy sauce. Rigatoni, farfalle, or tagliatelle also work beautifully. Avoid thin pastas like spaghetti—they may become overly slippery. Choose shapes with ridges or surfaces for better sauce adhesion.
- → How do I prevent the sauce from breaking?
Keep heat at low-medium when simmering the blended mixture. High heat can cause cream-based sauces to separate or break. Stir occasionally and avoid rapid temperature changes. If it does separate, whisk in a splash of cold pasta water to bring it back together.