This creamy roasted red pepper pasta is brought to you by one of my favorite pantry staples, a humble jar of roasted red peppers. I always have one lurking in the cupboard because it's such an easy way to add loads of flavor to a meal. Blended with onion, garlic, cream and smoked paprika, they transform into a rich and comforting pasta sauce that can be on the table in 30 minutes.
Hi! This is a really simple recipe but it took a few tests, I have to be honest. I played around with blending the cream into the peppers before finally landing on the version you see here. I was quite fixated on creating one of my signature smooth, glossy sauces but eventually realised that roasted red peppers naturally create a sauce with a little more body and texture. And honestly, that's part of the charm!
You could absolutely roast your own peppers but I love the ease of jarred. They are one of my favorite pantry shortcuts and make this sauce incredibly quick to throw together. The sauce is smoky, savory and packed with flavor while still being light enough for an easy weeknight dinner. If you'd like to add some protein, chicken, bacon or sausage would all work beautifully. If you want another recipe to try with roasted peppers, I sneak them into my Eggplant Pasta!
Main ingredients
Roasted red peppers - I use jarred roasted red peppers for this recipe as they make it incredibly quick and easy. Just drain them well before blending. You are welcome to roast your own peppers if you prefer but jarred peppers work beautifully here.
Garlic - Fresh garlic cloves are best here. Jarred or pre-minced garlic can have a slightly harsh flavor, so sautéing fresh garlic first gives the sauce a much nicer base.
Cream - I use heavy cream for the best texture and richness. You can easily adjust the consistency of the finished sauce with a splash of pasta water.
Tomato paste - Helps deepen the flavor of the sauce. Tomato paste benefits from being cooked off to slightly caramelize it.
Smoked paprika - This adds a subtle smoky warmth that pairs really well with roasted peppers.
Parmesan - Finely grate your own parmesan for the best result. Pre-grated parmesan doesn’t melt as smoothly and won’t incorporate into the sauce in the same way.
How to make roasted red pepper pasta
The full ingredient list and detailed method are in the recipe card below, this is a visual reference.
1. Cook the onion in the olive oil over medium heat until soft and translucent, about 4-5 minutes.
2. Add the garlic, smoked paprika and tomato paste. Cook for 1 minute, stirring constantly.
3. Transfer the onion mixture to a blender with the roasted red peppers and ¼ cup of pasta water.
4. Blend until smooth, then pour the sauce back into the skillet and simmer gently for 2-3 minutes. Stir in the cream.
5. Once warmed through, add the parmesan in and mix until melted into the sauce.
6. Add the cooked pasta and lemon juice. Toss well to coat, adding an extra splash of pasta water if needed before serving.
Tips for this sauce
- Undercook the pasta slightly. If using dried pasta, undercook it by about 1 minute from the package instructions. It will continue cooking when tossed with the sauce and stay perfectly al dente. Check out my guide for cooking pasta.
- Drain the peppers well. Roasted red peppers hold a surprising amount of liquid. Drain them well and give them a gentle squeeze before blending to help create a richer, more concentrated sauce.
- Blend until as smooth as possible. Roasted peppers can be quite fibrous so take your time blending the sauce. A smoothie maker or high-speed blender will give the smoothest result.
- Finely grate your parmesan fresh. For the smoothest sauce, grate your own parmesan with a microplane or fine grater. Pre-grated parmesan doesn't melt as easily and can affect the final texture of the sauce.
Easy Tomato Bacon Pasta
Crispy bacon, a rich tomato sauce and plenty of parmesan. This easy tomato bacon pasta comes together in under 30 minutes and is guaranteed to hit the spot.
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Common questions
Absolutely! Roast red bell peppers until charred and soft, then peel away the skins before using. Jarred roasted peppers are just a great shortcut and make this recipe much quicker.
The sauce can be made up to 3 days ahead and stored in the fridge. Reheat gently in a skillet before tossing with freshly cooked pasta.
Yes! Crispy bacon, sausage or cooked chicken all pair really well with the smoky flavor of the roasted peppers.
Some other pasta sauces to try
Did you make this recipe?
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Recipe
Creamy Roasted Red Pepper Pasta
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Ingredients
- 400 grams dried pasta
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3-4 cloves garlic, finely diced
- 1.5 teaspoons smoked paprika
- 1 tablespoon tomato paste
- 1 (460) gram jar roasted red peppers (or similar size)
- ¾ cup heavy cream
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Boil your pasta in well salted water, reserving a cup of pasta water before draining. I tend to undercook dried pasta by about 1 minute from the packet instructions so it can finish cooking in the sauce at the end.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and a big pinch of salt and cook for 4-5 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant. Stir in the smoked paprika and tomato paste and cook for 1 minute, stirring constantly.
- Drain the peppers really well, giving them a gentle squeeze to get any liquid out. Give them a rough chop.
- Transfer the onion mixture to a blender along with the roasted red peppers and ¼ cup of pasta water from the pot. Blend until smooth. Blender tip: If you have a smoothie maker or high-speed blender, use it here. Roasted peppers can be quite fibrous and a powerful blender will give you a much smoother sauce.
- Pour the sauce back into the skillet and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally to evaporate some of the water.
- Lower the heat and stir in the cream, bring to a very gentle simmer.
- Add the parmesan in two separate lots, stirring and letting the first melt in before adding the next.
- Add the drained pasta and lemon juice, tossing well to coat. Add an extra splash of pasta water if needed to loosen the sauce.
- Let it gently bubble away for 1-2 minutes until the pasta is really well coated. Season to taste with salt and pepper.
- Serve immediately with extra parmesan and fresh basil or Italian parsley if desired.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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