Roasted Red Pepper Pasta is a simple yet elegant dish that transforms a few basic ingredients into a creamy, flavorful meal. The natural sweetness of roasted red peppers blends beautifully with garlic, Parmesan cheese, and a touch of cream to create a silky sauce that coats every strand of pasta. Whether you’re looking for a quick weeknight dinner or a comforting meal to impress guests, this recipe delivers restaurant-quality flavor with minimal effort.
One of the best things about roasted red pepper pasta is its versatility. It can be served as a satisfying vegetarian main course or paired with grilled chicken, shrimp, or Italian sausage for a heartier meal. The vibrant color of the sauce also makes it visually appealing, bringing a bright and appetizing touch to the dinner table.
To prepare the sauce, start with roasted red peppers. Jarred roasted peppers work perfectly and save time, though homemade roasted peppers can add an extra layer of smoky flavor. Blend the peppers with sautéed garlic, a splash of vegetable or chicken broth, grated Parmesan cheese, and a small amount of heavy cream or cream cheese until smooth and creamy. The result is a rich sauce that balances sweetness, savory notes, and a subtle tang from the peppers.
Meanwhile, cook your favorite pasta according to the package directions. Penne, rigatoni, fettuccine, and spaghetti all work well with this sauce. Before draining the pasta, reserve a small amount of the cooking water. This starchy water can be added to the sauce if needed to achieve the perfect consistency.
Pour the roasted red pepper sauce into a large skillet and warm it gently over medium heat. Add the cooked pasta and toss until every piece is coated. If the sauce becomes too thick, stir in a little reserved pasta water until it reaches a silky texture.
For extra flavor, garnish the pasta with freshly grated Parmesan cheese, chopped basil, parsley, or a sprinkle of red pepper flakes. A handful of spinach stirred into the sauce can also add color and nutrition.
Roasted Red Pepper Pasta is a wonderful balance of comfort and sophistication. It comes together quickly, uses simple ingredients, and offers a unique alternative to traditional tomato or Alfredo sauces. Creamy, colorful, and packed with flavor, this pasta dish is sure to become a favorite for both weeknight dinners and special occasions.
Ingredients
- 2 cups pasta such as penne, rigatoni, or fusilli
- 2 tablespoons olive oil divided
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 cups roasted red peppers drained if jarred
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1/2 cup heavy cream or half-and-half
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon red pepper flakes optional
- to taste salt
- to taste black pepper
- 2 tablespoons reserved pasta water as needed to thin sauce
Instructions
- Cook the pasta in salted water according to package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 to 5 minutes.
- Add the garlic and cook for 30 seconds, then stir in the roasted red peppers and tomato paste. Cook for 1 to 2 minutes.
- Transfer the pepper mixture to a blender with the vegetable broth and blend until smooth.
- Return the sauce to the skillet. Stir in the cream, Parmesan, red pepper flakes, salt, and black pepper. Simmer gently for 3 to 4 minutes.
- Add the cooked pasta and toss to coat. Use a little reserved pasta water if needed to loosen the sauce.
- Serve warm, topped with extra Parmesan if desired.
Nutrition
Yuck! I don’t like red peppers, so maybe this recipe just wasn’t for me. My husband loved it though!
Is this really a recipe? Seems too easy. I’m skeptical, but I’ll give it a try, I guess.
I thought the sauce was a bit too thick. I added more broth, which helped, but still wasn’t my favorite.
Thick sauce? I think that’s how it’s supposed to be! Just mix it well, it’s all good. 🤷♂️
I found that too! More broth makes a difference. Maybe try adding some pasta water next time, it helps thin it out without losing flavor.
Real easy recipe! Took me like 15 minutes!
Super easy and quick! Perfect for a weeknight dinner. I added chicken strips and it turned out great.
My kids loved it! Finally a pasta they finished! Will make again!
That’s awesome to hear! My kids can be picky, so I’ll definitely try this! Thanks for sharing! 😊
Really? My kids didn’t like pasta with that sauce last time. Maybe I’ll give it another try, but not sure.
Not the biggest fan of roasted red peppers. This wasn’t for me. 🙁
That’s too bad! But roasted red peppers can be hit or miss. Maybe try another sauce next time? 😊
I dunno, I think red peppers are the best! This recipe sounds amazing! More for me, haha! 😄
Tasted nice but a bit plain without any meat or veggies. Next time I’m gonna throw in some spinach or chicken.
I ain’t even a cook, but I was able to follow these steps easy. Good recipe! 👌
This pasta was amazing! The roasted red peppers gave it such a unique flavor. Will definitely make again!
I totally agree! I made this for dinner last night and it was a hit! The flavors are just perfect together.
Unique flavor? Hmmm, I don’t know. I think it needs something more, maybe some meat or herbs?
My kids loved it! They usually don’t eat red peppers but they couldn’t get enough. Success!
Ain’t pasta supposed to be made with flour? This just feels wrong… 🤔
It was okay… kinda bland for me. Maybe needs more spice or something?
This pasta is absolutely amazing! So creamy and delicious. 😋
It was okay, but I think it needed more garlic. Not bad though.
I totally agree! Garlic makes everything better. Next time, I’ll toss in a few more cloves for sure!
Meh, I thought it was fine without more garlic. Everyone has their own taste, you know?
Delish! I added some chicken on top and it was the best dinner ever, highly recommend!
I dunno about adding chicken. Seems like it might overpower the red pepper flavor. Anyone tried it?
Sounds incredible! I’ve been looking for ways to jazz up my dinners. Chicken on top is a great idea!
This was *amazing*! So creamy and full of flavor. Will definitely make it again! 😍
Too much prep for not enough flavor! Gave it a shot but won’t make again.
I messed up and added too much cream. Oops! 😬 Still tasted good!
Is 1/2 cup really enough cheese? I think I added a whole cup! 😂
A whole cup sounds like too much! 😳 You might end up with a cheesy mess. Stick to the recipe! 😂
I think 1/2 cup is plenty! Cheese should complement the dish, not drown it. But if you love cheese, go for it! 😄
I thought it would be too spicy, but it was just right! Loved the flavor!
I made something kinda similar before and the blended sauce trick makes it so smooth. I’m definitely trying this one.
Omg yes—blending the sauce is the secret for that silky texture. I’m stealing this method for sure.
This sounds really good but I wonder if 2 cups red peppers is too much… also can I use pasta water instead of broth?
Oh man, this dish was so creamy and delicious! I forgot the red pepper flakes and it still rocked!
I’m so glad you enjoyed it! The sauce is really creamy even without the red pepper flakes. I’ll have to try it your way next time!
Creamy? Sounds good, but I dunno, I thought the red pepper flakes was the main thing for makin’ it pop! 😕
Yum, I added some extra spices! So tasty!
Easy to make, but my sauce was too thick. Instructions could be clearer.
I followed it mostly, but my sauce was too thick. Should’ve used more reserved pasta water. Also my onion took longer than 5 minutes—could be my pan.
Absolutely delicious! Everyone loved it!
Pretty good, but my sauce was kinda thick even with the reserved pasta water. Next time I’ll use a bit more broth or cream to loosen it.
Thanks for the heads-up! I’ve had that happen with cream sauces too—maybe the blended pepper mixture was a bit reduced. I’ll try adding a splash more broth/cream from the start.
Oof yeah I’ve made this and mine thickened fast. I think 1/2 cup pasta water just isn’t enough sometimes—especially if the pasta sits. More broth for sure next time.
I think I might try this with chicken next time, looks good.
I found it kinda bland… maybe too much pasta?
Bland? I dunno, that sounds weird. Did you forget the red pepper flakes? Those kick it up a notch.
I thought it was great! The roasted peppers add a lot of flavor if you let them shine. Maybe try more spices next time?
This is the best pasta recipe I’ve ever tried. Thank you!
Too creamy for my taste. Also I didn’t have Parmesan so I used something salty like cheddar and it kinda clumped. Next time I’ll stick to Parmesan or less cream.
Totally get it—this sauce does lean creamy with the 1/2 cup cream. I usually start with half the cream and add a splash of pasta water at the end to get it silky without feeling heavy.
Yeah if you swap Parmesan for cheddar it can definitely clump. Parmesan melts smoother, and cheddar’s more “grabby.” Next time try adding the cheese off-heat and stirring like 30 seconds.
Pretty good, but the instructions are missing one thing: do we blend hot or cooled peppers? I blended it hot and it was okay, just scary for a second lol.
Wow. Just wow. 10/10 would recommend!
Totally agree! This recipe is a game changer 😍. I can’t get enough of it!
NO WAY this uses 2 cups of pasta! That’s too much!
Umm, can you use fresh peppers instead of roasted? 🤔
Not sure about blending raw onion/garlic? Step 4 only blends the pepper mixture w broth, so it’s fine, but I worry it’ll taste flat unless you reduce the sauce a bit.
So good and creamy without tasting greasy. I used rigatoni and the sauce clung to it nicely. Will make again.
I tried roasted red peppers once and it was kinda bitter, so I’d love a note on brands. Still, sounds delicious and easy.
This is comfort food without the meat. I added sautéed mushrooms and it turned into a full meal. 10/10 vibes.
Not bad, but the tomato paste flavor felt a bit sharp to me. I think it needs longer simmering or more seasoning (maybe more salt).
Half-and-half is okay but heavy cream makes it way better. Also, I always forget the pasta water—don’t. It really helps.
Yes! Pasta water is the secret—makes it cling instead of getting watery. Heavy cream for sure if you want that silkiness.
Eh. I think jarred peppers are never as good. And mine turned kind of sweet? Maybe I cooked the onion too long—tastes like pasta sauce from a jar. 😕
Followed it pretty much exactly and it came out nice and smooth after blending. I used half-and-half and added a splash more pasta water at the end. Great flavor!
Honestly I don’t get the hype. It’s creamy pasta with peppers… not life changing. Kids liked it, so I guess that’s something.
This sauce is SO silky. The roasted red pepper + cream combo feels restaurant-level. I added a little extra parmesan and it was perfect.
I’m skeptical about blending everything with broth—sounds a little watery. But honestly the simmer step helped and it thickened. Would make again.
Same here—first thought was “why is there broth in a creamy sauce?” But once it simmers and the pasta starch hits, it makes sense. I’ve done it with a splash of pasta water too and it thickens nicely. 👍
Honestly I still think it’s gonna be watery if you blend it all too thin. I’d rather reduce the broth or use less than 1 cup. Also my blender got it super smooth but it took longer to thicken for me.
Red pepper + tomato paste + cream feels like it could be slightly sweet. Would adjust the flakes/salt next time, but recipe seems solid.
Didn’t work for me—my sauce got too thick even with pasta water. Maybe my peppers weren’t drained enough? Could be user error.
Pretty good overall. Mine was a little thick, so I added more pasta water like the recipe suggests (thankfully it saved it). Next time I’ll probably use a bit more broth to keep it silky.
The flavor is awesome. I used jarred roasted red peppers and it still tasted homemade. Would definitely make again.
This looks super cozy. I love anything with roasted red peppers—sounds like it’ll be silky without being too heavy.
Not gonna lie, I thought blending the peppers with broth would be weird, but it’s actually super smooth. My picky eater didn’t complain!
Love it! The red pepper flakes step is key. I did 1/2 tsp and it had a nice little kick without overpowering.
The instructions are clear, but I forgot to reserve pasta water and my sauce got too gluey. Still tasty, just less silky.
Same thing happened to me once. I was like, why is it stickin’ to the spoon so hard. A splash of pasta water and a longer gentle simmer fixed it for me.
Oh no—pasta water makes such a difference! Next time just reserve a bit more. Glad it was still tasty though—gluey but flavorful is basically “improvised al dente magic” 😄
2 cups pasta?? That’s like a whole lot for just sauce… maybe my pot is small lol. Either way, I’d eat it.
2 cups roasted red peppers?? That seems like a lot for one sauce. I only had one jar and it was kinda thin and bland. Maybe I messed up the blender part, idk.
I used less than 2 cups (only like half a jar) and it still tasted good. Maybe the brand of peppers matters? Some jars are super watery. Also tomato paste + parm carry it, so if you skimped on those… yeah.
Honestly 2 cups sounds like a lot at first, but it’s a *sauce* for 2 cups pasta—so it usually balances out. If yours was thin and bland, I’d bet it needed more simmer time + salt/Parmesan. Did you blend it long enough to get fully smooth?
One star because I burned the garlic (my fault). The next attempt was way better. I like the concept, not the cooking skills lol.
I’m skeptical about the heavy cream—seems like it would overpower the pepper. Ended up being balanced though, so I’m glad I tried it.
I used half-and-half and it still worked. The pepper is naturally sweet, so the cream kinda rounds it out instead of overpowering. Nice save!
Totally get the worry—heavy cream can make pepper sauces taste “dull.” Glad it turned out balanced for you though!
Made this last night—so creamy and smoky from the roasted peppers. I added a tiny squeeze of lemon at the end and it popped. Great weeknight pasta.