Pin it The afternoon light was pouring through my kitchen window when I pulled a jar of roasted red peppers from the pantry, wondering what to do with them. I had just come back from a long walk and wanted something warm, comforting, but not heavy. That's when I tossed them into a blender with cream and garlic, and within minutes, my entire kitchen smelled like a little trattoria tucked away in Rome. I've been making this pasta ever since, and it never fails to feel like a small act of self-care.
I made this for a friend who swore she didn't like red peppers, and she finished two bowls without realizing what she was eating. We laughed about it later, but honestly, blending them into a sauce changes everything. The sweetness mellows out, the texture becomes velvety, and suddenly it's not about the peppers anymore. It's about the warmth and the way the Parmesan melts into every bite.
Ingredients
- Penne or rigatoni: The ridges and tubes are perfect for catching all that creamy sauce, so don't swap them out for something smooth like spaghetti.
- Red bell peppers: Fresh ones give you that charred, smoky flavor, but jarred peppers are a lifesaver on busy nights and taste just as good.
- Olive oil: Use something fruity and golden, it's the base of your flavor and you'll taste it in the finished dish.
- Yellow onion: It adds a gentle sweetness that balances the acidity of the peppers without overpowering anything.
- Garlic cloves: Fresh is non-negotiable here, the aroma when it hits the hot oil is half the magic.
- Heavy cream: This is what makes the sauce cling and coat, turning a simple blend into something luxurious.
- Parmesan cheese: Freshly grated melts better and tastes sharper, the pre-shredded stuff just doesn't melt the same way.
- Dried oregano: A pinch brings in that Italian warmth without making it taste like pizza sauce.
- Crushed red pepper flakes: Optional, but a little heat wakes up the sweetness and keeps things interesting.
- Fresh basil: Torn at the last second, it adds a pop of color and a peppery freshness that cuts through the richness.
Instructions
- Roast the peppers:
- If you're using fresh peppers, char them over a flame or under the broiler until the skin blisters and blackens. Let them steam in a covered bowl so the skins peel off easily, then remove the seeds and chop them roughly.
- Boil the pasta:
- Cook your pasta in well-salted water until it's just al dente, with a little bite left in the center. Reserve half a cup of that starchy pasta water before draining, it's liquid gold for adjusting your sauce later.
- Sauté the aromatics:
- Heat olive oil in a large skillet and cook the diced onion until it softens and turns translucent. Add the garlic and stir for just a minute until your kitchen smells incredible.
- Blend the sauce:
- Toss the roasted peppers into the skillet, let them warm through, then blend everything until it's completely smooth. You can use an immersion blender right in the pan or transfer it all to a countertop blender.
- Finish the sauce:
- Return the blended mixture to the skillet over low heat and stir in the cream, Parmesan, oregano, and red pepper flakes. Let it simmer gently for a few minutes, thinning it out with pasta water if it gets too thick.
- Toss and serve:
- Add the drained pasta directly into the sauce and toss until every piece is coated in that silky red goodness. Serve it hot, topped with torn basil and extra Parmesan.
Pin it There was a rainy Tuesday when I made this for myself and ate it straight from the pan, standing at the counter with a glass of wine. No one was watching, no one was judging, and it felt like the kind of meal that made being alone feel less lonely. Sometimes food does that, it fills more than just your stomach.
What to Serve It With
This pasta is rich enough to stand alone, but I love pairing it with a simple arugula salad dressed in lemon and olive oil. The peppery greens cut through the creaminess and make the whole meal feel balanced. A slice of crusty bread for mopping up any leftover sauce doesn't hurt either.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days. When you reheat it, add a splash of cream or milk to bring back that silky texture, because the pasta will soak up some of the sauce as it sits. I usually reheat it gently in a skillet over low heat, stirring often so nothing sticks or dries out.
Make It Your Own
This recipe is incredibly forgiving and loves a little improvisation. I've stirred in sautéed spinach, topped it with grilled chicken, and even added a handful of sun-dried tomatoes for extra tang. If you want to make it vegan, swap the cream for coconut cream and use nutritional yeast or vegan Parmesan, it's just as good.
- Toss in cooked shrimp or grilled chicken for extra protein.
- Stir in a handful of fresh spinach or arugula right before serving.
- Top with toasted pine nuts or breadcrumbs for a little crunch.
Pin it This pasta has become one of those recipes I turn to when I want comfort without fuss, flavor without complexity. I hope it becomes that for you too.
Recipe FAQs
- → Can I use jarred roasted red peppers instead of fresh ones?
Absolutely. One 340g jar of drained roasted red peppers works perfectly and saves time. Simply start from step 3, adding them directly to the sautéed onions and garlic.
- → What type of pasta works best with this sauce?
Penne or rigatoni are ideal choices as their ridges and tubes capture the creamy sauce beautifully. Fettuccine or linguine also work well for a silkier coating.
- → How do I prevent the sauce from becoming too thick?
Reserve your pasta water before draining. If the sauce thickens too much while simmering, stir in a splash of reserved pasta water until you reach your desired consistency.
- → Is this dish suitable for vegans?
Yes. Replace heavy cream with coconut cream or cashew cream, and use vegan Parmesan alternative. The roasted peppers and aromatics create depth without dairy.
- → What proteins pair well with this pasta?
Grilled chicken breast, sautéed shrimp, or roasted vegetables complement the pepper sauce beautifully. Simply prepare your protein separately and toss together before serving.
- → Can I make this ahead and reheat it?
Yes. Store in an airtight container for up to three days. Reheat gently on the stovetop with a splash of pasta water to restore creaminess.