Easy Roasted Red Pepper Pasta Sauce (Creamy Recipe)

If you’re craving something comforting, creamy, and absolutely packed with flavor—but don’t want to spend hours in the kitchen—this Easy Roasted Red Pepper Pasta Sauce is your new best friend. It’s lusciously smooth, full of sweet, smoky flavor from the roasted red peppers, and comes together in no time. Whether you’re whipping up dinner after a long day or looking to impress with minimal effort, this sauce will deliver every single time.

Why You’ll Love This Recipe

• Ready in Minutes: It’s a quick stovetop recipe that comes together in about 20 minutes from start to finish.
• Ultra Creamy and Dreamy: The texture is silky, the taste is rich, and it coats pasta like a dream.
• Flavor Bomb: Roasted red peppers bring a deep, slightly sweet flavor that makes this sauce feel fancy, without any complicated steps.
• Versatile: Use it on pasta, in lasagna, over grilled chicken, or even as a dip. This sauce does it all!

Ingredients You’ll Need

Here’s what goes into this creamy roasted red pepper pasta sauce, and why each one matters:

• Roasted Red Peppers: The heart of the sauce—sweet, smoky, and vibrant. Use jarred for convenience, or roast your own for a deeper flavor.
• Garlic: Adds bold, aromatic depth. Don’t be shy—garlic brings this sauce to life.
• Onion: Provides a subtle sweetness and helps build a flavorful base.
• Olive Oil: For sautéing and adding richness. You can use butter if you want it even creamier.
• Cream or Half-and-Half: This is what makes the sauce luxurious and smooth. You can substitute with coconut milk or a dairy-free option if needed.
• Parmesan Cheese: Adds nutty, salty complexity. Freshly grated makes a big difference here.
• Crushed Red Pepper Flakes: Just a pinch gives the sauce a gentle kick. Totally optional, but highly recommended.
• Salt and Black Pepper: Essential for balance—season to taste.
• Fresh Basil or Parsley: For a touch of brightness and color at the end.

Variations

Want to make it your own? Here are some easy twists:

• Make it Vegan: Swap the cream with coconut milk or unsweetened oat cream and skip the Parmesan, or use a plant-based cheese.
• Add Protein: Stir in cooked chicken, shrimp, or chickpeas for a heartier meal.
• Go Spicy: Add more red pepper flakes or a spoonful of Calabrian chili paste for serious heat.
• Herb Boost: Blend in some fresh basil for a roasted red pepper pesto vibe.
• Add Tomatoes: Toss in a few sun-dried tomatoes or a spoonful of tomato paste for extra umami depth.

How to Make Easy Roasted Red Pepper Pasta Sauce

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and sauté for another minute until fragrant.

Step 2: Blend the Sauce

Transfer the sautéed onion and garlic to a blender. Add the roasted red peppers, cream, Parmesan cheese, and a pinch of red pepper flakes. Blend until completely smooth and creamy.

Step 3: Simmer and Season

Pour the blended sauce back into the skillet and simmer for about 5–7 minutes over low heat. Season with salt and black pepper to taste. Let the flavors meld together and the sauce thicken slightly.

Step 4: Toss with Pasta

Cook your favorite pasta, reserve a bit of the pasta water, and then toss it all together with the sauce. Use the reserved water to loosen the sauce if needed.

Step 5: Garnish and Serve

Top with more Parmesan and fresh herbs. Serve immediately while it’s warm and velvety.

Pro Tips for Making the Recipe

• Use High-Quality Peppers: If you’re using jarred, look for ones packed in water or olive oil, not vinegar-based.
• Blend Until Silky: The smoother the sauce, the better it coats your pasta. Take the extra minute to blend it really well.
• Reserve Pasta Water: That starchy water is liquid gold—it helps the sauce cling perfectly to the pasta.
• Balance the Flavors: If your sauce tastes flat, add a squeeze of lemon juice or a pinch of sugar to round it out.
• Double the Batch: It freezes beautifully, so make extra and thank yourself later.

How to Serve

This sauce is incredibly versatile, but here are a few of the best ways to enjoy it:

With Pasta

Toss it with fettuccine, penne, rigatoni, or even ravioli. It’s delicious on anything!

As a Sauce for Protein

Drizzle over grilled chicken, shrimp, or roasted veggies for a flavorful finish.

As a Dip

Serve warm with crusty bread or veggie sticks—it’s like a gourmet hummus with an Italian twist.

In a Casserole

Use it as a sauce in a baked pasta dish or layered lasagna.

Make Ahead and Storage

Storing Leftovers

Store leftover sauce in an airtight container in the refrigerator for up to 4 days.

Freezing

Yes, this sauce freezes well! Let it cool completely, pour into freezer-safe bags or containers, and freeze for up to 3 months.

Reheating

Warm gently on the stove over low heat, stirring frequently. Add a splash of water, cream, or broth to loosen if needed.

FAQs

Can I use fresh red peppers instead of jarred?
Absolutely! Just roast them in the oven until charred, peel off the skins, and proceed with the recipe. It takes a bit more time, but the flavor is worth it.

What’s the best pasta to pair with this sauce?
Short, ridged pasta like penne or rigatoni works beautifully to catch the sauce, but creamy sauces also pair well with long noodles like fettuccine.

Is this sauce spicy?
Not by default. It’s mild and kid-friendly, but you can easily adjust the heat by adding more or less red pepper flakes.

Can I make this sauce without dairy?
Yes! Swap out the cream for a plant-based version like coconut or oat cream, and use a vegan cheese or nutritional yeast for that cheesy flavor.

Final Thoughts

This Easy Roasted Red Pepper Pasta Sauce is the kind of recipe that instantly elevates your weeknight routine. It’s cozy, quick, and full of flavor with just the right amount of richness. Try it once, and you’ll find yourself making it again and again—especially on those nights when you need something special but stress-free. Go ahead and give it a whirl—you’re going to love every creamy, peppery bite!

Print