Save The first time I made this sauce, my kitchen smelled like a little Italian bistro. I'd grabbed a jar of roasted red peppers on impulse at the grocery store, not really knowing what I'd do with them. When that vibrant orange puree hit the hot pasta, something magical happened. Now it's the sauce I turn to when I want something that feels fancy but comes together in the time it takes to boil water.
My friend Sarah came over for a quick weeknight dinner last month, looking exhausted from work. I spun together this pasta in about twenty minutes while she sat at my counter, glass of wine in hand, watching the sauce turn that gorgeous sunset color in the blender. She took one bite and actually stopped talking mid-sentence, which I'm pretty sure is the highest compliment a cook can receive.
Ingredients
- 12 oz penne or fettuccine: Penne catches the sauce in those little tubes, but fettuccine lets it coat every strand beautifully
- 1 jar roasted red peppers, drained: These are the secret weapon, already perfectly roasted and packed with sweet smoky depth
- 2 tbsp olive oil: The foundation that carries all those pepper flavors
- 1 small yellow onion, finely chopped: Diced small so it melts into the sauce without any chunky texture
- 3 cloves garlic, minced: Fresh garlic brings that aromatic backbone that jarred sauces sometimes miss
- 1/2 cup heavy cream: This transforms the peppers into something luxurious and silken
- 1/4 cup grated Parmesan: Adds that salty umami note that makes everything taste complete
- 1/2 tsp smoked paprika: Double down on the smoky notes from the roasted peppers
- 1/4 tsp red pepper flakes: Just enough warmth to make things interesting without overwhelming
- Salt and pepper: Essential for waking up all those flavors
- Fresh basil or parsley: That pop of green and brightness makes the whole dish sing
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil, then cook pasta until just al dente—that slight bite is perfect for clinging to creamy sauce
- Build your flavor base:
- Warm olive oil in a skillet over medium heat, sauté onion until soft and translucent, about 5 minutes, then add garlic for just 1 minute until fragrant
- Create the magic:
- Transfer onion and garlic to your blender, add peppers, cream, Parmesan, paprika, and red pepper flakes, then blend until absolutely silky smooth
- Bring it together:
- Pour sauce back into the skillet and simmer gently for 3-4 minutes, seasoning with salt and pepper, then toss with your drained pasta, adding pasta water as needed
- Finish with love:
- Serve immediately, scattered with fresh herbs and an extra dusting of Parmesan if you're feeling indulgent
Save This recipe has become my go-to for dinner parties because people always assume it took hours. I love watching guests try to guess the secret ingredient, their eyes widening when I tell them it starts with a simple jar from the pantry.
Make It Your Own
Sometimes I'll toss in a handful of spinach right at the end, letting it wilt slightly in the hot pasta. The green looks beautiful against that orange sauce, and suddenly you've got something that feels a little more complete. A few halved cherry tomatoes never hurt anyone either.
Pairing Suggestions
A crisp white wine cuts through that richness beautifully. I've found that a simple Pinot Grigio or even a dry rosé works wonders. If red wine is more your speed, keep it light and fruity so it doesn't compete with the sauce.
Storage And Leftovers
This sauce actually keeps surprisingly well in the fridge for up to three days. When you reheat it, you might need to splash in a little more cream or pasta water to bring back that silky consistency. I've been known to make double the sauce just to have it ready for a quick lunch later in the week.
- The sauce thickens as it cools, so don't panic if it looks different the next day
- Reheat gently over low heat, stirring often to prevent separating
- Toss leftover pasta with fresh herbs before serving to wake everything back up
Save There's something deeply satisfying about a recipe that transforms humble pantry ingredients into something that feels like a treat. This pasta has saved more weeknights than I can count.
Recipe FAQ
- → Can I use fresh red peppers instead of jarred?
Yes, you can use fresh roasted red peppers. Roast 2-3 fresh red peppers under the broiler until charred, then peel and use. This adds more prep time but deepens the flavor. Jarred peppers offer convenience without sacrificing taste.
- → What pasta works best with this sauce?
Penne and fettuccine are ideal as they catch and hold the creamy sauce beautifully. Other great options include rigatoni, linguine, or even spiral pasta. Avoid delicate shapes that might break apart when tossed.
- → How do I make this dish vegan?
Substitute heavy cream with coconut cream, oat cream, or cashew cream for richness. Replace Parmesan with vegan Parmesan or nutritional yeast. The sauce remains creamy and flavorful while keeping the dish completely plant-based.
- → Can I prepare the sauce ahead of time?
Yes, make the sauce up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of pasta water if it thickens too much. Cook pasta fresh 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 tossing. The starch in pasta water helps the sauce cling better than regular water. Start with small amounts and adjust until you reach your desired consistency.
- → Are there protein options to add?
Absolutely. Sauté mushrooms, add fresh spinach at the end, or stir in grilled chicken breast. Crispy pancetta or prosciutto work beautifully for non-vegetarians. Roasted chickpeas add a hearty vegetarian protein boost.