Why You’ll Love This Recipe

This Easy Roasted Red Pepper Pasta Sauce is creamy, rich, and packed with smoky-sweet flavor. It’s a perfect alternative to tomato-based sauces and comes together quickly with roasted red peppers, garlic, and a touch of cream. Whether you’re tossing it with pasta, spooning it over grilled chicken, or using it as a dipping sauce, this vibrant, velvety dish is both simple and satisfying.

ingredients

Easy Roasted Red Pepper Pasta Sauce (Creamy Recipe)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted red peppers (jarred or homemade)olive oilgarlic clovesonionheavy creamparmesan cheese (grated)vegetable or chicken brothsaltblack pepperred pepper flakes (optional)fresh basil (optional for garnish)pasta of your choice

directions

Cook your pasta according to the package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Add minced garlic and cook for another minute until fragrant.

Add the roasted red peppers to the skillet and cook for 2-3 minutes to heat through.

Transfer the mixture to a blender. Add broth and blend until smooth and creamy.

Pour the blended sauce back into the skillet over medium-low heat.

Stir in the heavy cream and grated parmesan. Let the sauce simmer for 5-7 minutes until thickened slightly.

Season with salt, black pepper, and red pepper flakes to taste.

Toss the cooked pasta in the sauce until well coated.

Garnish with fresh basil and extra parmesan if desired. Serve immediately.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use coconut cream instead of heavy cream for a dairy-free option.

Add sautéed mushrooms or spinach for extra texture and nutrition.

Blend in a touch of sun-dried tomatoes for a deeper, savory flavor.

Top with grilled shrimp or chicken for added protein.

Use rigatoni, penne, or linguine for different pasta experiences.

storage/reheating

Store leftover sauce in an airtight container in the refrigerator for up to 4 days.To reheat, warm gently on the stovetop or microwave, adding a splash of broth or cream to loosen if needed.Sauce can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers are convenient and work perfectly for this recipe.

Is this sauce spicy?

Not inherently, but red pepper flakes can be added for heat according to your preference.

Can I make this vegan?

Yes, use plant-based cream and skip the parmesan or replace it with nutritional yeast.

How can I thicken the sauce more?

Simmer it longer or add a small amount of cornstarch mixed with water to thicken.

What blender should I use?

A high-speed blender gives the creamiest result, but any blender will work.

Can I use milk instead of cream?

Yes, but the sauce will be thinner and less rich.

Can I make this sauce ahead of time?

Absolutely. It stores and reheats very well.

Is this sauce gluten-free?

Yes, the sauce is naturally gluten-free. Just pair it with gluten-free pasta.

Can I roast my own peppers?

Yes, roast red bell peppers in the oven or over an open flame until charred, then peel.

Does it pair well with meat?

Definitely. It’s great with grilled chicken, shrimp, or Italian sausage.

Conclusion

This Easy Roasted Red Pepper Pasta Sauce is a creamy, flavorful twist on your usual pasta night. It’s fast to make, bursting with color and flavor, and easily adaptable for various dietary needs. Whether you’re cooking for yourself or serving guests, this vibrant sauce will impress with minimal effort.