Creamy Roasted Red Pepper Pasta (20 Minute Sauce)

This creamy Roasted Red Pepper Pasta Sauce blends pureed jarred marinated roasted bell peppers with fresh garlic, butter, basil, and heavy cream, for a 10 minute simmered sauce! Pro tip: add a splash of the pepper marinade from the jar for an extra flavor boost!

JUMP TO RECIPE

This creamy pasta sauce is a weeknight hero and a pantry-staple wonder. With the help of your trusty food processor or blender, you can enjoy a velvety-smooth pasta sauce any day of the week.

Not only is this sauce great tossed with your favorite pasta- it's also great served with seafood and chicken! I first developed this red pepper sauce for my Crab-Topped Cod back in August of 2022, but quickly discovered it was the perfect weeknight pasta sauce, too!

At-a-Glance

Time	20 Minutes
Servings	4
Difficulty	Easy

Table of Contents

• At-a-Glance
• Why This Sauce Works
• Ingredient Notes & Substitutions
• Step-by-Step Instructions
• What to Serve With Roasted Red Pepper Pasta
• Storage & Reheating the Roasted Pepper Pasta
• FAQ (Frequently Asked Questions)
• Related Pasta Recipes

"This was such an easy peasy recipe! As a full-time teacher I struggle to find the time to prepare a good home-cooked meal after a long day of dealing with teenagers. Thank the heavens I have a husband who is a former chef who takes care of dinner most nights. But...at least once a week I like to do a nice meal for him. This was the perfect recipe! It took so little time and so few dishes and used such simple ingredients that I actually enjoyed cooking again! I will add this to my rotation for weekly meals!" - Christine ⭐️⭐️⭐️⭐️⭐️

Why This Sauce Works

Flavor-packed. Using both pureed roasted bell peppers, and a bit of their marinating liquid gives the sauce a great depth of flavor. The basil and garlic really tie everything together.

Silky & Creamy. Allowing the peppers to cook for a few minutes before adding in the cream makes for a luscious and velvety sauce that clings perfectly to the pasta.

Versatile. Not just for pasta! This sauce also makes a great accompaniment to chicken or seafood dishes, like my Crab-Topped Cod!

Ingredient Notes & Substitutions

• Butter. You'll use 2 tablespoon of butter to sauté the garlic and pureed peppers. This also lends a richness to the sauce. If you want to make a dairy free version, you can use vegan butter.
• Garlic. This recipe calls for 3 minced cloves of fresh garlic, adding depth and complexity to the sauce. I like to use my garlic press to help the garlic meld right into the sauce.
• Roasted red peppers. You can use store bought or homeade roasted red bvell peppers for this recipe. If using store bought marinated roasted peppers (recommended) include one or 2 tablespoons of the marinating liquid + 1-2 marinated garlic cloves from the jar for extra flavor! I love Cento Marinated Roasted Red Peppers for this recipe!
• Heavy cream. This give the sauce it's rich, creamy consistency, and thickens as it cooks with the pureed peppers. For a dairy-free version, swap the heavy cream for Cashew Cream.
• Basil. For the sauce, you'll add a bit of dried basil to give the sauce an earthy sweetness. I love to serve the finished pasta with some fresh torn basil leaves to balance out the flavors and add a pop of color, but this is totally optional.
• Pasta. This recipe makes enough Roasted Red Pepper Sauce for ½ lb pasta, but can easily be scaled up. You can use any pasta you like, or even gluten free pasta, such as Banza Chickpea Pasta!

Step-by-Step Instructions

Below is a quick-reference guide for making the perfect Creamy Roasted Red Pepper Pasta Sauce, every time!

Puree the peppers	Blend the jarred roasted red peppers in a food processor or blender, until smooth. Add some of the marinating liquid from the jar- both for a smooth puree, and a flavor boost.
Bloom the garlic	Melt the butter, and briefly cook the minced fresh garlic until it's just starting to smell delicious, about a minute.
Sauté	Add the pureed peppers and cook until they thicken a bit, and most of the liquid is evaporated.
Simmer & Toss	Add the dry basil and cream, and simmer until thickened and silky. Toss with pasta and a bit of reserved pasta water, and a bit of grated parmesan cheese!

"This recipe could not be easier to make and oh my goodness is it delicious! I served it with thin spaghetti noodles and fresh Italian bread. Thank you for sharing this quick, easy and yummy meal." -Janelle ⭐️⭐️⭐️⭐️⭐️

What to Serve With Roasted Red Pepper Pasta

Pasta	This recipe makes enough sauce for ½ lb of pasta. Some great options are bucatini, penne, or rigatoni.
Seafood or Chicken	Serve the sauce alongside scallops, shrimp, baked fish, or Crab-Topped Cod for a seafood night! Serve with roast or baked chicken for an easy weeknight meal.
Bread	Use garlic bread or crostini to sop up all the delicious creamy sauce!
Salad	This saucy pasta goes great with a simple side salad, like my Marinated Tomato and Burrata Salad, or Kale Crunch Salad!

"Outstanding dish! We served it with some homemade Italian sausage and added some red pepper flakes. Next time we are going to add some red bell pepper in the sauce towards the end of cook time, giving it a little crunch. Thanks again!" -Jeffrey ⭐️⭐️⭐️⭐️⭐️

Storage & Reheating the Roasted Pepper Pasta

Refrigerator. Store cooled sauce or pasta in an airtight container in the refrigerator for 3-4 days. 

Freezer. Freezing is not recommended if using dairy. If making a vegan version with vegan butter and cashew cream, you can freeze for up to 2 months. 

Reheating. To reheat, add a splash of water, cream, or milk to loosen the sauce. 

FAQ (Frequently Asked Questions)

Can I use homemade roasted peppers?

Absolutely! If using homemade roasted red peppers, be sure to remove the tough charred skins, and add a touch of water if needed when blending to get a smooth consistency.

How do I make the sauce thinner or thicker?

If your sauce is too thin, you can simmer a few minutes more. Please note that adding the pasta and a bit of pasta water and parmesan will also help to thicken it. If the sauce is too thick, you can thin with a bit of extra heavy cream or water.

What are the best pasta shapes to use with the sauce?

This sauce goes great with just about any pasta, but I am partial to bucatini, penne, and rigatoni. Some other great options would be cavatappi or ziti, for trapping all that delicious creamy sauce!

Can this recipe be made dairy-free?

Yes! You can sub in vegan butter and cashew Cream for the butter and cream. Adjust cooking time accordingly until desired consistency is reached.

Can this recipe be made gluten-free?

Sure can! Just use any of your favorite gluten-free pastas!

Why should I finish the pasta in the sauce?

Finishing the pasta in the sauce (at al dente) allows the sauce to really cling to the pasta, making for a creamier texture.

Related Pasta Recipes

Try my 15-Minute Penne Alfredo with Cream Cheese for an easy and satisfying weeknight meal!

Whip up a batch of my Spicy Vodka Pasta for a creamy and satisfying bowl of pasta with a kick!

Give my Spicy Italian Sausage Pasta recipe a try for a hearty and filling pasta night!

Make my meatless Creamy Pasta with Green Pea Lemon Sauce and Peas for a satisfying meal that's high in fiber!

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