Save to Pinterest My kitchen window was cracked open one evening in late summer, and the smell of charred peppers drifted out into the yard. A neighbor walking by actually stopped and asked what I was making. That's the power of roasting red peppers—it fills your space with this sweet, smoky urgency that makes everyone curious. I'd bought too many bell peppers at the market and needed to use them fast, so I tossed them under the broiler without much of a plan. What came next was this silky, vibrant sauce that clung to pasta like it had been doing it for centuries.
I made this for a friend who swore she didn't like creamy pasta sauces. She finished her bowl and then quietly helped herself to seconds while pretending to check her phone. Later she texted me asking for the recipe, which is the highest compliment I know. There's something about the sweetness of the peppers cutting through the cream that changes people's minds. It doesn't feel heavy the way some cream sauces do—it feels bright and alive.
Ingredients
- Penne or rigatoni: The ridges and tubes catch the sauce in all the right places, so every bite is fully coated and flavorful.
- Red bell peppers: Fresh ones give you that smoky char, but jarred peppers are a lifesaver on busy nights and still deliver serious flavor.
- Olive oil: Use a good quality one since it's part of the base—it adds a fruity richness that supports the sweetness of the peppers.
- Yellow onion: It softens into the background but gives the sauce a subtle savory backbone that balances the sweetness.
- Garlic cloves: Fresh is essential here, the sharpness mellows as it cooks and becomes sweet and aromatic in the sauce.
- Heavy cream: This is what makes the sauce luxurious and velvety without overwhelming the bright pepper flavor.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty depth that ties everything together.
- Dried oregano: A small amount brings an earthy, herbal note that whispers Italian without shouting.
- Crushed red pepper flakes: Optional, but a pinch adds warmth and complexity without making it spicy.
- Fresh basil leaves: Torn at the last second, they add a pop of color and a sweet, peppery freshness that brightens each bite.
Instructions
- Char and prep the peppers:
- If using fresh peppers, char them under the broiler or over a flame until the skins blister and blacken. Let them steam in a covered bowl for 10 minutes, then peel off the skins, remove the seeds, and chop them roughly—don't worry about perfection, they're getting blended anyway.
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it's al dente with a slight bite. Drain it but save half a cup of that starchy pasta water—it's liquid gold for adjusting your sauce later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the diced onion and cook until it softens and turns translucent, about 3 to 4 minutes. Toss in the minced garlic and stir for a minute until your kitchen smells amazing and the garlic just starts to turn golden.
- Blend the sauce:
- Add the roasted peppers to the skillet and let them warm through for a couple of minutes, then transfer everything to a blender or use an immersion blender right in the pan. Blend until the sauce is completely smooth and vibrant red.
- Finish the sauce:
- Pour the blended mixture back into the skillet over low heat, then stir in the cream, Parmesan, oregano, and red pepper flakes if you're using them. Season with salt and pepper, let it simmer gently for 2 to 3 minutes, and thin it with reserved pasta water if it looks too thick.
- Toss and serve:
- Add the drained pasta directly to the sauce and toss everything together until each piece is glossy and coated. Serve it hot with torn basil leaves and extra Parmesan scattered on top.
Save to Pinterest One night I served this to my brother, who usually eats pasta with plain butter and calls it dinner. He paused mid-bite and said it tasted like something from a restaurant, which coming from him meant more than any fancy compliment. It's the kind of dish that quietly earns its place in your regular rotation. You stop thinking of it as a recipe and start thinking of it as dinner.
Making It Your Own
This sauce is forgiving and adaptable in the best way. If you want to make it vegan, swap the heavy cream for coconut cream and use a plant-based Parmesan—it still tastes rich and creamy without any dairy. I've also stirred in grilled chicken, sautéed shrimp, or roasted zucchini when I wanted to make it more filling. Sometimes I add a handful of spinach right at the end and let it wilt into the sauce. It always works.
Pairing and Serving
This pasta feels complete on its own, but it pairs beautifully with a simple arugula salad dressed in lemon and olive oil. A crisp white wine like Pinot Grigio or Vermentino cuts through the creaminess and complements the sweetness of the peppers. I've also served it alongside garlic bread, which is probably overkill but nobody has ever complained. It's the kind of meal that makes a Tuesday feel like a weekend.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or pasta water to loosen the sauce since it thickens as it sits. I usually reheat it gently on the stove rather than the microwave because it brings back that silky texture. Honestly, I think it tastes even better the next day when the flavors have had time to settle into each other.
- Store the sauce separately from the pasta if you're planning to keep it longer than a day.
- Freeze the sauce alone in portions for up to two months and toss with freshly cooked pasta anytime.
- Garnish with fresh basil only right before serving so it stays bright and aromatic.
Save to Pinterest This is the kind of dish that makes you feel capable in the kitchen without asking too much of you. It's proof that simple ingredients and a little heat can create something that tastes like you've been cooking for years.
Recipe Questions & Answers
- → Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers work perfectly and save time. Use one 340g jar, drained well, and skip the roasting step entirely.
- → How do I make this dairy-free?
Replace heavy cream with coconut cream and use vegan Parmesan or nutritional yeast for a plant-based version that maintains the creamy texture.
- → What pasta shapes work best?
Penne and rigatoni are ideal as their ridges and tubes catch the creamy sauce. Fettuccine or linguine also pair beautifully with this preparation.
- → Can I add protein to this dish?
Grilled chicken, shrimp, or pan-seared tofu are excellent additions. Add them after tossing the pasta with the sauce for best results.
- → What should I serve alongside this?
Pair with a crisp Pinot Grigio or Sauvignon Blanc. Serve with crusty bread to soak up the sauce and a fresh green salad for balance.
- → How thick should the sauce be?
The sauce should coat the pasta lightly. If too thick, thin with reserved pasta water a tablespoon at a time until you reach desired consistency.