Easy Roasted Red Pepper Pasta Sauce (Creamy Recipe)

This Easy Roasted Red Pepper Pasta Sauce is a dreamy, creamy blend of sweet roasted red peppers, garlic, and just the right touch of creaminess to coat every strand of pasta perfectly. It’s rich, flavorful, and comes together in under 30 minutes—making it a fantastic go-to for busy weeknights when you still want something homemade and indulgent. Whether you’re a vegetarian or just looking to switch up your usual tomato-based sauces, this one brings serious flavor with minimal effort.

Why You’ll Love This Recipe

• Quick and Effortless: You can whip this up faster than it takes to boil a pot of water—no kidding.
• Incredibly Flavorful: The roasted red peppers bring a natural sweetness and depth that’s beautifully balanced by garlic, herbs, and cream.
• Versatile: Serve it with any pasta, add veggies, or throw in some protein. It adapts to whatever you’ve got on hand.
• Comfort Food Upgrade: Creamy, silky, and just a bit smoky, this sauce feels fancy without the fuss.

Ingredients You’ll Need

Here’s what you’ll want to gather for this silky-smooth roasted red pepper sauce:

• Roasted Red Peppers: The star of the show. Jarred roasted red peppers work great and save a ton of time. Their smoky sweetness is unmatched.
• Garlic: Essential for depth and that irresistible aroma. Use fresh and sauté until fragrant—don’t skip it.
• Onion: Adds a savory backbone to the sauce and rounds out the flavor.
• Olive Oil: For sautéing the aromatics and enhancing the richness of the peppers.
• Vegetable or Chicken Broth: Loosens the sauce and adds a subtle savory layer. Pick whatever you have on hand.
• Heavy Cream: This is where the magic happens. It transforms the sauce into a velvety dream. You can sub with half-and-half for a lighter version.
• Parmesan Cheese: Stirred in at the end, it boosts the umami and gives the sauce a salty, cheesy edge.
• Salt and Black Pepper: To bring out all the flavors. Season to taste!
• Fresh Basil (optional): A pop of green freshness. Tear it and sprinkle on just before serving for color and contrast.

Variations

Want to shake things up? Try one of these tasty twists:

• Spicy Roasted Red Pepper Sauce: Add red pepper flakes or a spoonful of Calabrian chili paste for heat.
• Vegan Version: Use coconut cream or a plant-based milk and skip the cheese—or opt for nutritional yeast for a cheesy note.
• Add Protein: Stir in sautéed chicken, shrimp, or Italian sausage for a heartier meal.
• Extra Veggies: Blend in some sautéed mushrooms, spinach, or even cooked carrots to sneak in more nutrients.

How to Make Easy Roasted Red Pepper Pasta Sauce

Step 1: Sauté the Aromatics

In a medium saucepan, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant—about 4–5 minutes. Don’t rush this step; it’s where flavor builds.

Step 2: Blend the Sauce

Transfer the sautéed mixture to a blender along with the roasted red peppers and broth. Blend until smooth and creamy. You can also use an immersion blender if you prefer less cleanup.

Step 3: Simmer and Creamify

Pour the blended sauce back into the pan. Bring to a gentle simmer, then stir in the heavy cream. Let it cook for a few more minutes to thicken slightly and marry all the flavors.

Step 4: Finish with Cheese

Turn off the heat and stir in freshly grated Parmesan cheese. Taste and season with salt and pepper as needed.

Step 5: Toss with Pasta

Add your cooked pasta directly into the sauce and toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.

Pro Tips for Making the Recipe

• Blend While Warm: For the smoothest texture, blend the sauce while the ingredients are still warm.
• Reserve Pasta Water: A little of that starchy pasta water helps the sauce stick beautifully to the noodles.
• Go Fresh on Garlic and Cheese: Use fresh garlic and grate your own Parmesan for maximum flavor payoff.
• Don’t Overdo the Cream: A little goes a long way—you want the peppers to shine, not get buried.

How to Serve

This sauce is a fantastic base for a cozy dinner. Here are a few ways to enjoy it:

Tossed with Pasta:

Any pasta shape works—penne, rigatoni, or fettuccine are especially good at catching the sauce.

As a Ravioli Sauce:

Use it with cheese or spinach-stuffed ravioli for a comforting, elevated meal.

Grain Bowl Drizzle:

Drizzle over quinoa or farro bowls for a creamy, veggie-packed topping.

Pair With:

Serve with garlic bread, a crisp green salad, or roasted vegetables for a complete meal.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 4 days. The flavor actually deepens overnight!

Freezing

Yes, this sauce freezes well. Let it cool, pour into freezer-safe bags or containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Warm gently on the stove over low heat, stirring frequently. Add a splash of milk or broth if it’s too thick.

FAQs

Can I use fresh red peppers instead of jarred?
Absolutely. Just roast them until charred, peel off the skins, and proceed with the recipe. Jarred saves time, but fresh adds a lovely homemade touch.

Is this sauce spicy?
Not at all—unless you make it that way! It’s naturally sweet and mild, but you can add heat with red pepper flakes or hot sauce if that’s your style.

Can I make this sauce dairy-free?
Yes, substitute the cream with full-fat coconut milk or your favorite plant-based cream, and skip the cheese or use a dairy-free version.

What pasta works best with this sauce?
This sauce clings beautifully to textured pastas like penne, fusilli, and rigatoni. But honestly? It works with anything—even spaghetti or stuffed pasta like tortellini.

Final Thoughts

This Easy Roasted Red Pepper Pasta Sauce is proof that quick can still mean deeply flavorful. It’s the kind of dish you can make on a weeknight but serve proudly at a dinner party. Creamy, vibrant, and full of personality—don’t be surprised if it becomes a regular in your rotation. Give it a try, and let it become your new favorite comfort food shortcut.

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