Spice up your next pasta night with a different type of red sauce that’s rich and creamy.
Like a lot of people, I’m a huge fan of pasta. I’m always looking for new twists and ways to keep it fresh. I also like finding ways to incorporate more vegetables into my pasta, which is a huge part of the appeal of this roasted red pepper pasta recipe. Rather than just slicing up some peppers and mixing them with the pasta, the peppers become the main ingredient in the creamy sauce. It’s a different type of red sauce than the usual marinara that people typically enjoy at home or in restaurants. That’s why this is the perfect recipe for pasta lovers who are looking to try something out of the ordinary.
As with most pasta dishes, the sauce is the key to this dish’s taste. In this case, the roasted red peppers give the sauce a sweet and smoky flavor that’s distinct from marinara and other common pasta sauces. The smoked paprika doubles down on the smoky notes. Of course, the onion and garlic also add more depth and flavor to the sauce. Plus, the heavy cream makes the sauce rich and silky so that every bite of pasta is filled with flavor.
Tips for tasty mix-ins
If you like experimenting with your pasta as much as I do, there are one or two extra ingredients you can add to this roasted red pepper pasta to make it even better. For starters, a little shredded chicken or cooked crumbled sausage would up the protein while enhancing the sauce. If you want to keep it vegetarian-friendly, try butter beans or cannellini beans as a source of protein. I also like mixing in some greens for colorful contrast in the red sauce while also adding more nutritional value to the dish. A little spinach or arugula tossed in during step four of the recipe, along with the heavy cream and broth, would perfectly complement this dish.
How do I store leftovers?
Store leftover roasted red pepper pasta in an airtight container in the fridge for up to 5 days. For best results, store the pasta and sauce separately to prevent the pasta from absorbing too much sauce and becoming soggy. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened.
You can also freeze leftovers for up to 3 months. Let the pasta cool completely, then transfer to a freezer-safe container. Be aware that the texture of the pasta and cream sauce may change slightly after freezing and thawing—the sauce may separate and the pasta may become softer. Thaw overnight in the fridge before reheating, and stir well to recombine the sauce.
Serving suggestions
I always like to have my pasta with salad and breadsticks. One of my favorite things to make with pasta is an imitation Olive Garden Salad. You might also consider a Tomato-Basil Salad or Zucchini Salad. For the bread, I recommend homemade Garlic Toast. Of course, there is also nothing wrong with including a green vegetable on the side. My preference for a pasta dish like this is something simple, such as Grilled Broccoli or Air-Fryer Zucchini.
Ingredients
- 12 ounces penne pasta
- 2 teaspoons olive oil
- 1 medium white onion diced
- 3 garlic cloves minced
- 1 15-ounce jar roasted red peppers drained
- 3/4 cup heavy cream
- 1/4 cup vegetable broth
- 1/4 teaspoon smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/3 cup grated Parmesan cheese plus more for garnish
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 more minute.
- Add the drained roasted red peppers to the pan and warm them slightly. Transfer the mixture to a blender. Blend until smooth, adding a little reserved pasta water if needed to aid in blending.
- Return the sauce to low heat. Stir in the heavy cream, vegetable broth, smoked paprika, salt, and pepper. Simmer gently for 2 minutes to blend flavors. Gradually mix in the Parmesan cheese.
- Add the drained pasta to the creamy sauce. Toss thoroughly until the pasta is evenly coated. If the sauce is too thick, add a bit more reserved pasta water to reach your desired consistency.
- Divide the pasta among four bowls and top with Parmesan cheese and parsley. Adjust seasoning if needed, then serve while warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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