Save The first time I made this sauce, I honestly expected something watered down and barely flavored. I'd bought those jarred peppers on impulse months earlier and they'd been sitting forgotten in the back of my pantry until a Tuesday evening when I needed dinner fast and had zero fresh inspiration. The blender whirred, my apartment filled with this incredible sweet roasted smell, and I took one taste and actually laughed out loud at how something this good came from a jar and five minutes of effort.
My roommate walked in mid blend and immediately asked what restaurant food I was picking up, which still makes me smile every time I make it. Now its become my go to when friends are over because it looks impressive plated but requires so little active attention that I can actually hang out with people instead of being stuck at the stove.
Ingredients
- Pasta: Penne catches the sauce beautifully in those ridges but fettuccine works if youre craving something longer and more twirlable
- Jarred roasted red peppers: These are the secret weapon that delivers deep smoky sweetness without any actual roasting time
- Heavy cream: Creates that velvety restaurant texture though coconut cream works surprisingly well if you need it dairy free
- Parmesan cheese: Adds savory depth that balances the peppers natural sweetness
- Smoked paprika: Amplifies the roasted flavor and gives the sauce that gorgeous deep orange red color
- Red pepper flakes: Optional but such a nice background warmth that makes every bite more interesting
Instructions
- Get your pasta water going first:
- Boil a large pot of salted water and cook pasta until al dente, saving that starchy pasta water before draining its pure gold for thinning sauces later.
- Build the flavor base:
- Sauté the onion in olive oil until it turns translucent and sweet, then add garlic for just one minute so it doesnt turn bitter.
- Blend everything silky smooth:
- Toss the onion mixture into your blender with drained peppers, cream, Parmesan, and spices, then blend until absolutely uniform and luscious.
- Bring it all together:
- Simmer the sauce briefly to let flavors meld, toss with your cooked pasta, and use that reserved pasta water to reach your perfect consistency.
Save Last winter my sister requested this for her birthday dinner instead of going out, which honestly feels like the highest compliment a home cooked meal can get. We ate it standing up in my tiny kitchen because there wasnt enough table space and nobody cared at all.
Making It Your Own
Ive learned that this sauce is incredibly forgiving and takes to additions beautifully. Sautéed mushrooms add meaty texture, spinach wilts in beautifully at the end, and grilled chicken turns it into more of a complete meal if you need extra protein.
Worth Noting
The quality of your jarred peppers actually matters here since theyre the star of the show. I always grab the ones packed in water rather than oil since they blend up creamier and I can control the fat content better myself.
Serving Suggestions
A crisp white wine cuts through the creaminess perfectly, though honestly this holds its own with a light red too. I love finishing each bowl with fresh herbs and that extra Parmesan because it makes everything taste brighter and more finished.
- Let guests add their own red pepper flakes so everyone gets their perfect heat level
- A simple green salad with acidic vinaigrette balances the richness beautifully
- Garlic bread is never a mistake with any pasta situation ever
Save Sometimes the simplest recipes become the ones we return to again and again, and this creamy pepper pasta has earned its permanent spot in my weekly rotation. Hope it finds its way into yours too.
Recipe FAQs
- → Can I use fresh roasted red peppers instead of jarred?
Yes, absolutely. Use about 1.5 cups of fresh roasted peppers (or 2-3 large fresh peppers that you've roasted and peeled). Jarred peppers simply save prep time, but fresh will yield equally delicious results with a slightly brighter flavor.
- → What pasta shapes work best for this sauce?
Penne and fettuccine are ideal choices. The creamy sauce clings beautifully to ridged or flat surfaces. Farfalle and rigatoni also pair well. Avoid thin pasta like angel hair, as the heavier sauce may overwhelm it.
- → How do I make this dish vegan?
Substitute heavy cream with coconut cream or cashew cream for richness, and use vegan Parmesan or nutritional yeast instead of dairy cheese. Check all jarred pepper and pasta labels to confirm they're vegan-certified. The dish remains equally creamy and satisfying.
- → Can I prepare this sauce in advance?
Yes, the sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, thinning with pasta water or cream if needed. Toss with freshly cooked pasta just before serving.
- → What should I do if the sauce is too thick?
Thin the sauce by adding reserved pasta water one tablespoon at a time while stirring. Pasta water's starch helps the sauce cling to noodles while creating a silkier consistency. Add gradually until you reach your preferred texture.
- → Are there protein options to add to this dish?
Definitely. Sautéed mushrooms, fresh spinach, or grilled chicken breast are excellent additions. For seafood lovers, pan-seared shrimp complements the creamy red pepper flavor beautifully. Add proteins during the simmering step.