Save My neighbor Maria handed me a jar of roasted red peppers one afternoon, insisting I try them in pasta instead of tomato sauce. I was skeptical at first, but the moment that silky, sweet pepper sauce clung to the rigatoni, I understood why she'd been so persistent. The kitchen smelled like summer even though it was November, and I've kept a jar in my pantry ever since. It's the kind of dish that makes you look like you've spent hours fussing when really, you've just blended a few ingredients and called it dinner. Now it's my go-to whenever I want something that feels indulgent but comes together faster than I can finish a glass of wine.
I made this for my brother once when he stopped by unannounced, claiming he was starving after a long drive. He stood at the counter, watching me blend the peppers with cream and Parmesan, and asked if I was making baby food. Ten minutes later, he was scraping his bowl clean and asking if I had more. That's the thing about this dish: it doesn't look like much in the blender, but once it coats the pasta and you garnish it with basil, it transforms into something that makes people lean back in their chairs and sigh. It's become my secret weapon for skeptical eaters.
Ingredients
- Penne or rigatoni (350 g): The ridges and tubes catch the sauce perfectly, so every bite is creamy and satisfying instead of slippery.
- Red bell peppers (2 large or 1 jar): Roasting them yourself adds a smoky depth, but jarred peppers are a lifesaver on busy nights and taste just as sweet.
- Olive oil (2 tbsp): This is your base for building flavor, so use one you'd actually want to taste.
- Yellow onion (1 small, diced): It softens into the background, adding sweetness without stealing the show from the peppers.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here; it blooms in the oil and makes the whole kitchen smell like possibility.
- Heavy cream (120 ml): This is what makes the sauce cling and coat, turning the peppers into something luxurious.
- Parmesan cheese (40 g, grated): Use the real stuff, not the pre-grated kind, because it melts smoother and tastes sharper.
- Dried oregano (½ tsp): A whisper of herb that ties the sauce to its Italian roots without overwhelming the pepper flavor.
- Crushed red pepper flakes (¼ tsp, optional): Just enough heat to wake up your palate, but you can skip it if you prefer things mild.
- Salt and black pepper: Taste as you go, because the Parmesan adds saltiness and you don't want to overdo it.
- Fresh basil leaves: Torn at the last minute, they add a bright, aromatic finish that makes the dish feel complete.
Instructions
- Roast the peppers:
- If using fresh bell peppers, char them over an open flame or under the broiler until the skins blister and blacken. Let them steam in a covered bowl for 10 minutes, then peel, deseed, and chop them roughly.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then drain and save half a cup of the starchy water. That pasta water is liquid gold for adjusting the sauce later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, add the diced onion, and let it soften for 3 to 4 minutes until translucent. Toss in the garlic and cook for just a minute until it smells fragrant and your mouth starts watering.
- Blend the sauce:
- Add the roasted peppers to the skillet, cook for 2 minutes, then transfer everything to a blender or use an immersion blender right in the pan. Blend until the sauce is completely smooth and velvety.
- Finish the sauce:
- Return the blended sauce to the skillet over low heat, stir in the cream, Parmesan, oregano, and red pepper flakes if using, then season with salt and black pepper. Let it simmer gently for 2 to 3 minutes, thinning with reserved pasta water if it looks too thick.
- Toss and serve:
- Add the cooked pasta to the skillet and toss until every piece is coated in that beautiful coral sauce. Serve immediately with torn basil and extra Parmesan on top.
Save The first time I served this to a group of friends, one of them asked for the recipe before she'd even finished her first helping. She texted me the next day to say she'd made it for her kids and they'd actually eaten vegetables without complaining. That's when I realized this dish has a quiet magic: it sneaks nutrition past picky eaters and makes adults feel like they're treating themselves. It's comfort food that doesn't feel like a compromise.
Making It Your Own
This recipe is forgiving and loves company, so feel free to toss in grilled chicken, sautéed shrimp, or roasted vegetables if you want to bulk it up. I've added spinach at the last minute, letting it wilt into the sauce, and it worked beautifully. You can also swap the heavy cream for coconut cream and use vegan Parmesan if you're cooking for someone dairy-free. The sauce adapts without losing its soul, which is rare and worth celebrating.
Pairing and Serving
A crisp white wine like Pinot Grigio cuts through the creaminess and complements the sweetness of the peppers without competing. I've also served this with a simple arugula salad dressed in lemon and olive oil, which adds a peppery contrast. Garlic bread is always welcome, though honestly, you might not need it because the pasta itself is so satisfying. If you're feeding a crowd, double the recipe and keep it warm in a large pot, stirring occasionally so the sauce doesn't settle.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat like a dream on the stovetop with a splash of milk or pasta water. The microwave works in a pinch, but the stovetop keeps the sauce from separating. I've even eaten this cold straight from the fridge during a late-night snack raid, and it still tasted good enough to not bother heating it up.
- If the sauce thickens too much in the fridge, loosen it gently with a little milk or broth while reheating.
- Garnish with fresh basil right before serving, not before storing, so it stays bright and aromatic.
- This freezes reasonably well for up to a month, though the cream may separate slightly, so whisk it smooth as it reheats.
Save This is the kind of pasta that makes weeknight cooking feel less like a chore and more like a small act of self-care. It's proof that you don't need complicated techniques or a long ingredient list to make something that feels special and tastes like you really tried.
Recipe FAQs
- → Can I use jarred roasted red peppers instead of fresh?
Absolutely. Jarred roasted red peppers work wonderfully and save preparation time. Simply drain them well before blending into the sauce. Use about 340 g (12 oz) for this dish.
- → How do I achieve a smooth pepper sauce?
After cooking the peppers with onion and garlic, transfer to a blender or use an immersion blender directly in the skillet. Blend until completely smooth. If using a regular blender, work in batches and let the mixture cool slightly first.
- → What if my sauce is too thick?
Reserve some pasta cooking water before draining. This starchy water naturally loosens the sauce. Add it gradually while simmering until you reach your desired consistency.
- → Is this suitable for dietary restrictions?
Yes. For vegan, replace heavy cream with coconut cream and use dairy-free Parmesan. It's naturally vegetarian. Check pasta and cheese labels if you need gluten-free or allergen information.
- → What proteins pair well with this pasta?
Grilled chicken breasts, seared shrimp, or roasted vegetables complement this dish beautifully. Add them after tossing the pasta in sauce for a complete meal.
- → Can I make this ahead of time?
Prepare the sauce up to two days ahead and refrigerate. Reheat gently over low heat, adding pasta water to loosen if needed. Cook the pasta fresh just before serving for best texture.