Save The smell of charred peppers hit me the moment I walked into my friend Sofia's kitchen one Sunday afternoon. She was standing at the stove, turning red peppers over the open flame with a pair of tongs, and the whole room smelled like summer and smoke. I asked what she was making, and she just grinned and said, wait. Twenty minutes later, I was scraping my plate clean, wondering why I'd never thought to turn roasted peppers into pasta sauce before.
I made this for my sister the week she moved into her first apartment. She didn't have much yet, just a pot, a pan, and a hand blender she got as a housewarming gift. We roasted the peppers right on her electric burner, and even though the kitchen was tiny and we kept bumping elbows, the pasta turned out perfect. She still texts me photos every time she makes it now.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Penne or rigatoni: The ridges and tubes catch the creamy sauce in every bite, and they hold up well without getting mushy when you toss them in the skillet.
- Red bell peppers: Fresh ones give you that smoky char, but honestly, a good jar of roasted peppers from the store works just as well and saves you ten minutes.
- Olive oil: This is your base for building flavor, so use something you'd actually want to dip bread in.
- Yellow onion: It melts into the sauce and adds a subtle sweetness that balances the peppers without fighting for attention.
- Garlic cloves: Three might sound like a lot, but they mellow out as they cook and give the sauce that warm, savory backbone.
- Heavy cream: This is what turns the sauce silky and luxurious, clinging to every piece of pasta like a cozy blanket.
- Parmesan cheese: Freshly grated is the move here, it melts right in and adds a salty, nutty richness that makes everything taste more expensive than it is.
- Dried oregano: Just a pinch brings in that classic Italian herb note without overpowering the peppers.
- Crushed red pepper flakes: Optional, but a little heat wakes up the whole dish and keeps it interesting.
- Fresh basil leaves: Torn and scattered on top, they add a bright pop of color and a peppery freshness that cuts through the richness.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Roast the peppers:
- If you're using fresh peppers, char them over an open flame or under the broiler until the skin blisters and blackens. Toss them in a bowl, cover with a plate, and let them steam for ten minutes so the skins peel off easily.
- Boil the pasta:
- Get a big pot of salted water boiling and cook your pasta until it's just al dente. Before you drain it, scoop out half a cup of that starchy water, 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's soft and starting to turn golden. Add the garlic and let it sizzle for 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. If you don't have a blender, an immersion blender works perfectly right in the pan.
- Finish the sauce:
- Stir in the cream, Parmesan, oregano, and red pepper flakes if you're using them, then let it simmer gently for a few minutes. If it looks too thick, splash in some of that reserved pasta water until it's glossy and pourable.
- Toss and serve:
- Add the drained pasta to the skillet and toss everything together until every piece is coated. Serve it hot, topped with torn basil and extra Parmesan.
Pin it One night I made this for a dinner party, and my friend Marco, who grew up in Rome, took one bite and said it reminded him of his nonna's kitchen. I'm not sure if that was entirely true or just the wine talking, but either way, I took it as the highest compliment. We finished two bottles of Pinot Grigio that night and every last bit of pasta.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Own
This sauce is a blank canvas for whatever you have on hand. I've stirred in leftover grilled chicken, tossed in shrimp during the last few minutes of cooking, and even added roasted zucchini and cherry tomatoes when I had them sitting in the fridge. If you want to make it vegan, swap the cream for coconut cream and use nutritional yeast or a good vegan Parmesan. The sauce stays creamy and rich, and honestly, most people won't even notice the difference.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of water or cream to loosen the sauce back up, it tends to thicken as it sits. I usually warm it gently in a skillet over low heat, stirring constantly so the cream doesn't break. You can also microwave it in short bursts, stirring in between, but the stovetop gives you better control and keeps the texture silky.
Pairing Suggestions
This pasta is rich enough to be the main event, but it also plays well with others. A simple arugula salad with lemon vinaigrette cuts through the creaminess, and garlic bread is always a good idea for mopping up any sauce left on the plate. If you're pouring wine, go for something crisp and light like Pinot Grigio or Vermentino.
- Serve with a green salad dressed in olive oil and lemon to balance the richness.
- Garlic bread or focaccia on the side makes it feel like a real Italian feast.
- A chilled white wine with bright acidity is the perfect match for the creamy, smoky sauce.
Pin it This is the kind of dish that makes weeknights feel special without any fuss. I hope it becomes one of those recipes you turn to again and again, the one that makes your kitchen smell like home.
Frequently Asked Questions
- → Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers are a convenient shortcut. Use one 340g (12 oz) jar, drained, and skip the roasting step. They deliver the same vibrant flavor and creamy texture.
- → What pasta shapes work best for this sauce?
Penne and rigatoni are ideal because their ridges and tubes hold the creamy sauce well. Fusilli, farfalle, or any short pasta also works beautifully.
- → How can I make this sauce thinner if it's too thick?
Reserve pasta water while cooking—it's starchy and emulsifies beautifully with the cream sauce. Add it gradually, a few tablespoons at a time, until you reach the desired consistency.
- → Is there a vegan version of this dish?
Absolutely. Substitute heavy cream with coconut cream or cashew cream, and use vegan Parmesan or nutritional yeast. The flavor and creaminess remain delicious.
- → What proteins pair well with this pasta?
Grilled chicken, shrimp, or roasted vegetables make excellent additions. Cook proteins separately and toss them in with the pasta for a heartier meal.
- → Can I prepare this ahead of time?
The sauce can be made 1-2 days in advance and refrigerated. Reheat gently on the stovetop, adding pasta water to restore creaminess, then toss with freshly cooked pasta.
