Pin It My neighbor showed up one evening with a jar of roasted peppers she'd made too many of, and I had nothing planned for dinner. I tossed them into a pan with some cream and garlic, blended it all up, and suddenly had this bright, silky sauce that clung to every piece of penne like it was meant to be there. My kids scraped their plates clean without a single complaint. That never happens.
I made this for a friend who swore she didn't like red peppers, and she had two servings before admitting she was wrong. We sat at the counter with our bowls, and she kept dipping bread into the leftover sauce at the bottom. Sometimes the best compliment is just watching someone eat without talking. That night, the kitchen smelled like roasted garlic and basil, and everything felt easy.
Ingredients
- Penne or rigatoni: The ridges and tubes trap the sauce beautifully, and they hold up to tossing without turning mushy.
- Red bell peppers: Roasting them brings out a natural sweetness that balances the garlic and cream perfectly.
- Olive oil: Use a good one here since it's the base of your sauce, and you'll taste it.
- Yellow onion: It melts into the background and adds a subtle depth you don't notice until it's missing.
- Garlic cloves: Fresh is everything in this dish, the jarred stuff won't give you that fragrant kick.
- Heavy cream: This is what makes the sauce cling and coat, turning it silky instead of watery.
- Parmesan cheese: Freshly grated melts in smoothly and adds a salty, nutty finish.
- Dried oregano: Just a hint to remind you this is Italian at heart.
- Crushed red pepper flakes: Optional, but a little heat wakes up the sweetness.
- Fresh basil leaves: Torn at the end, they add a burst of green and a peppery freshness.
Instructions
- Roast the peppers:
- If you're using fresh ones, char them over a flame or under the broiler until the skin blisters and blackens. Let them steam in a covered bowl for ten minutes, then peel away the skin and remove the seeds.
- Boil the pasta:
- Cook your pasta in well salted water until it still has a bit of bite. Save half a cup of that starchy water before you drain it.
- Sauté the aromatics:
- Heat olive oil in a large skillet and cook the onion until it's soft and translucent, about three or four minutes. Add the garlic and let it bloom for a minute until your kitchen smells incredible.
- Blend the sauce:
- Toss in the roasted peppers, cook for two minutes, then blend everything until it's completely smooth and vibrant.
- Finish the sauce:
- Pour the blended mixture back into the skillet, stir in the cream, Parmesan, oregano, and red pepper flakes if you're using them. Let it simmer gently for a few minutes, thinning with pasta water if it looks too thick.
- Toss and serve:
- Add the drained pasta to the sauce and toss until every piece is coated. Serve it hot with torn basil and extra Parmesan on top.
Pin It I brought this to a potluck once, and someone asked if I'd ordered it from a restaurant. I didn't correct them right away. Later, when I admitted I'd made it that morning in twenty minutes, three people asked for the recipe. It's become my go to when I want to look like I tried harder than I did.
Making It Your Own
I've added grilled chicken when I needed more protein, and I've stirred in sautéed shrimp when I had them in the freezer. Roasted zucchini or cherry tomatoes work beautifully if you want more vegetables. Once, I threw in a handful of spinach at the end and it wilted right into the sauce without changing much except adding some green.
Storing and Reheating
Leftovers keep in the fridge for up to three days, and they reheat surprisingly well on the stovetop with a splash of cream or pasta water. The sauce thickens as it sits, so don't be afraid to loosen it up. I've even eaten it cold straight from the container at midnight, and it still tasted good.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness, and garlic bread is never a bad idea if you're feeding a crowd. I usually pour a cold Pinot Grigio and call it done.
- A crusty baguette for dipping into any extra sauce left in the bowl.
- Roasted broccoli or green beans if you want something on the side.
- A light arugula salad with shaved Parmesan and olive oil.
Pin It This is the kind of dish that makes weeknight cooking feel less like a chore and more like something you actually want to do. It's quick, it's forgiving, and it always delivers.
Questions About This Recipe
- → Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work perfectly and save significant time. Use one 12 oz jar, drained well. This reduces prep work while delivering the same delicious flavor.
- → How do I achieve a smooth sauce without a blender?
An immersion blender works excellently and blends directly in the skillet, reducing cleanup. Alternatively, finely dice the roasted peppers into small pieces for a more rustic, chunky sauce texture.
- → What's the best way to make this vegan?
Substitute heavy cream with full-fat coconut cream for richness, and use vegan Parmesan or nutritional yeast for that umami depth. The roasted pepper base is naturally plant-forward and creates a satisfying dish.
- → Can I prepare the sauce ahead of time?
Absolutely. Make the sauce up to 2 days ahead, store in an airtight container in the refrigerator, then gently reheat over low heat before tossing with freshly cooked pasta. Add fresh basil just before serving.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the creamy red pepper sauce beautifully. Other excellent choices include Sauvignon Blanc or Vermentino, which cut through the richness and refresh the palate between bites.
- → How do I prevent the sauce from becoming too thick?
Keep reserved pasta water nearby while cooking. Add it gradually while simmering to reach your desired consistency. The pasta water contains starch that helps the sauce cling to the noodles while maintaining silkiness.