If you’ve never experienced the velvety, vivid flavors of Roasted Red Pepper Pasta, you’re about to fall in love. This pasta dish delivers a beautiful blend of smokiness from roasted peppers, a creamy richness from just the right splash of cream, and a delicious, cheesy finish. It all comes together in under thirty minutes, making it perfect for busy weeknights, casual dinner parties, or even those moments when you just want a cozy bowl of comfort with a pop of color. Whether you’re a lifelong pasta lover or just exploring new recipes, Roasted Red Pepper Pasta is guaranteed to brighten your dinner routine with bold flavors and a delightfully creamy sauce.

Roasted Red Pepper Pasta Recipe - Recipe Image

Ingredients You’ll Need

The magic of Roasted Red Pepper Pasta comes from its simple, well-chosen ingredients. Each item in this recipe brings its own unique note — from the subtle bite of onion to the smoky sweetness of jarred peppers. Here’s what you’ll need to gather before you get started:

Pasta: Choose your favorite shape, like penne or fettuccine, for the perfect balance of sauce and texture.
Olive Oil: Use a good-quality olive oil to sauté your vegetables and build the first layer of flavor.
Onion: Adds subtle sweetness and complexity to your sauce base.
Garlic: For irresistible aroma and depth — don’t skip it!
Roasted Red Peppers: These give the sauce its signature color and sweet, smoky character. Jarred peppers make things quick and easy.
Heavy Cream: A little goes a long way, making the sauce luxuriously smooth without overwhelming the balance.
Parmesan Cheese: Lends a salty, nutty richness that melts beautifully into the sauce.
Smoked Paprika: Boosts that signature smokiness and takes the flavor to the next level.
Salt and Black Pepper: Essential for seasoning and bringing out every flavor.
Fresh Basil: Adds a fresh, fragrant finish just before serving.
Extra Parmesan: For irresistible cheesy goodness on top. Don’t be shy!

How to Make Roasted Red Pepper Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Cooking the pasta until just al dente is the key here — you want it to have a little bite, since it will finish cooking in the sauce. Don’t forget to reserve some of that starchy pasta water before draining, as it will help you achieve the perfect sauce consistency later on.

Step 2: Sauté Onion and Garlic

While your pasta bubbles away, heat the olive oil in a spacious skillet over medium heat. Add the chopped onion and let it cook for around four to five minutes, stirring until soft and translucent. Toss in the minced garlic and sauté for just a minute — enough to release its intoxicating aroma without browning.

Step 3: Build the Roasted Red Pepper Sauce

Next, introduce the chopped roasted red peppers and sprinkle in the smoked paprika. Let the mixture cook together for a couple of minutes. You’ll notice the peppers melding with the onion and garlic, creating the base for this vibrant sauce. Turn off the heat and carefully transfer this mixture to a blender (or use an immersion blender right in the pan) and blend until velvety smooth.

Step 4: Add Cream and Cheese

Return your newly blended sauce to the skillet and set it over low heat. Pour in the heavy cream and stir until everything is luxuriously combined. In goes the grated Parmesan — watch as it melts in, thickening and enriching the sauce. Season it all with salt and freshly ground black pepper to taste.

Step 5: Toss Pasta and Finish

Add your drained pasta directly into the skillet with the sauce, tossing to coat every noodle in creamy perfection. Use reserved pasta water, a splash at a time, to get the sauce exactly as silky or clingy as you like. Turn off the heat and sprinkle in chopped fresh basil. Give everything a final toss, then dish it onto plates and shower with extra Parmesan before serving.

How to Serve Roasted Red Pepper Pasta

Garnishes

Finish each bowl with a flourish of fresh basil, a fistful of extra grated Parmesan, and maybe a crack of black pepper. If you love a little kick, a tiny pinch of red pepper flakes brings out the roasted bells and adds a background warmth without overpowering the dish.

Side Dishes

Roasted Red Pepper Pasta pairs beautifully with a simple leafy green salad dressed in lemony vinaigrette. Add some garlicky breadsticks or a slice of rustic sourdough for scooping up extra sauce. For a little more substance, sautéed spinach, chicken, or even steamed broccoli make wonderful accompaniments.

Creative Ways to Present

This dish has visual pizzazz, so consider piling it high in shallow pasta bowls and sprinkling with plenty of basil ribbons. For entertaining, serve Roasted Red Pepper Pasta family-style in a big platter or layer with roasted vegetables or grilled chicken on top for a burst of color and added flavor. Tiny pasta nests topped with a fresh basil leaf and a Parmesan shaving are perfect for appetizer-sized portions or tasting menus.

Make Ahead and Storage

Storing Leftovers

Let any leftover Roasted Red Pepper Pasta cool completely before transferring to an airtight container. Refrigerate it for up to three days. Flavors tend to develop overnight, so your next-day lunch might be even better than the first round!

Freezing

For longer storage, freeze the cooled pasta and sauce in a freezer-safe container for up to two months. For best results, freeze the sauce by itself and toss with freshly cooked pasta when ready to enjoy, preserving the creamiest texture possible.

Reheating

Warm leftovers gently on the stovetop over medium-low heat, adding a splash of milk or reserved pasta water if the sauce seems too thick. If you’re using the microwave, heat in short bursts, stirring between each, to prevent the cream from separating.

FAQs

Can I make Roasted Red Pepper Pasta vegan?

Absolutely! Swap the heavy cream for your favorite plant-based cream (like cashew or oat cream) and use nutritional yeast or a vegan Parmesan substitute for a dairy-free, flavor-packed version.

What kind of pasta works best for this recipe?

Penne, fettuccine, rigatoni, or any sturdy shapes that hold sauce well are fantastic. Feel free to use gluten-free or whole wheat pasta — Roasted Red Pepper Pasta is delicious with just about any noodle!

Can I use homemade roasted red peppers?

Yes! If you’d like to roast your own peppers, char them under the broiler or over a gas flame until blackened, peel off the skins, and proceed as directed. Homemade peppers make the sauce even more aromatic.

How can I add protein to this dish?

Toss in sautéed chicken, crispy pancetta, or even white beans for a protein boost. Grilled shrimp or tofu would be equally delicious, making Roasted Red Pepper Pasta a more substantial meal.

Is Roasted Red Pepper Pasta spicy?

The base recipe is mild and family-friendly, but you can easily kick up the heat by sprinkling in red pepper flakes or a pinch of cayenne when blending the sauce.

Final Thoughts

There’s something so comforting and uplifting about a bowl of Roasted Red Pepper Pasta. It’s simple, quick, and absolutely packed with flavor — a real crowd-pleaser you’ll want to make again and again. Go ahead and give it a try; your kitchen is about to smell incredible, and your dinner routine just got a lot more exciting!

Roasted Red Pepper Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a creamy and flavorful pasta dish with this Roasted Red Pepper Pasta recipe. The rich roasted red pepper sauce combined with perfectly cooked pasta creates a satisfying meal for any occasion.

Ingredients

Scale

Pasta:

12 ounces pasta (such as penne or fettuccine)

Sauce:

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jar (12 ounces) roasted red peppers, drained and chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons chopped fresh basil
Extra Parmesan for serving

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Boil a large pot of salted water. Cook pasta until al dente, then drain.
Prepare the Sauce: Sauté onion and garlic. Add red peppers and paprika. Blend into a smooth sauce. Return to skillet, add cream and Parmesan.
Combine and Serve: Toss pasta in the sauce, adding reserved water as needed. Serve topped with basil and extra Parmesan.