Creamy roasted red pepper pasta sauce is a flavorful, velvety blend of sweet roasted peppers, garlic, and cream, perfect for coating your favorite pasta. This easy sauce comes together quickly and adds a gourmet touch to any weeknight dinner. It’s rich, slightly smoky, and naturally sweet with a smooth, creamy finish that’s completely irresistible.

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 oilgarliconionheavy creamparmesan cheese (grated)tomato pastebasil (fresh or dried)saltblack pepperred pepper flakes (optional, for heat)pasta of choice (penne, fettuccine, or spaghetti)

directions

Cook your pasta according to the package instructions. Reserve ½ cup of pasta water before draining.

Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

Add roasted red peppers and cook for 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.

Transfer the mixture to a blender or use an immersion blender to blend until smooth.

Return the sauce to the pan over low heat. Stir in the heavy cream and grated parmesan. Simmer for 5 minutes.

Add cooked pasta to the sauce, tossing to coat evenly. If needed, use reserved pasta water to loosen the sauce.

Garnish with chopped basil and extra parmesan before serving.

Servings and timing

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

Variations

Use coconut cream for a dairy-free version.

Add sautéed mushrooms or spinach for extra veggies.

Stir in grilled chicken or shrimp for added protein.

Substitute Greek yogurt for a lighter version of the sauce.

Sprinkle toasted pine nuts on top for crunch and flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or microwave, adding a splash of milk or water to loosen the sauce if needed.Freeze the sauce (without pasta) in a sealed container for up to 2 months.

FAQs

Can I use jarred roasted red peppers?

Yes, jarred peppers work great and save time—just drain them well before using.

Is this sauce spicy?

Not by default, but you can make it spicy by adding red pepper flakes.

Can I make this vegan?

Yes, use plant-based cream and cheese substitutes.

What pasta pairs best with this sauce?

Short pasta like penne or rigatoni works well, but long noodles like fettuccine also pair beautifully.

Can I use milk instead of cream?

You can, but the sauce will be less rich and creamy. Whole milk works best if substituting.

Do I need to peel homemade roasted peppers?

Yes, peeling removes the charred skin for a smoother sauce.

Can I make it ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the fridge.

Conclusion

Easy roasted red pepper pasta sauce is a luscious, quick-to-make dish that’s packed with bold flavor and creamy comfort. Whether you’re looking for a new twist on pasta night or want a simple way to impress guests, this sauce is a guaranteed hit. Serve it once, and it’ll earn a permanent spot in your recipe rotation.