Why You’ll Love This Roasted Red Pepper Pasta

• It’s unbelievably quick and easy. We’re talking about 20 minutes from start to finish. The sauce literally blitzes together in a blender while the pasta cooks, making this a lifesaver on those evenings when you’re short on time but still want a proper, home-cooked meal.
• The flavour is complex but the effort is not. The roasted peppers bring a natural sweetness and a subtle smokiness that makes the sauce taste like it simmered for hours. A splash of starchy pasta water and a good grating of Parmesan cheese bring it all together into something truly restaurant-worthy.
• It’s incredibly versatile. This sauce is a fantastic blank canvas. You can keep it simple and elegant, or stir in some spinach, a can of chickpeas, or some shredded chicken for a more substantial meal. It adapts to whatever you have in the fridge.
• It’s a crowd-pleaser. From kids to adults, it’s hard to find someone who doesn’t love the creamy, comforting texture and the vibrant, slightly sweet flavour. It’s a guaranteed hit for a casual dinner party or a simple family meal.

Ingredients & Tools

• 450 g (1 lb) pasta, such as penne, rigatoni, or fettuccine
• 2 jars (approx. 500g total) roasted red peppers, drained
• 3 cloves garlic, roughly chopped
• 60 ml (1/4 cup) extra virgin olive oil, plus more for drizzling
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• 60 ml (1/4 cup) heavy cream (or a vegan alternative like coconut cream)
• 50 g (1/2 cup) freshly grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste
• A handful of fresh basil leaves, for garnish

Tools: A large pot for pasta, a blender or food processor, a large skillet or sauté pan.

The quality of your ingredients really shines here, so don’t skimp. A good, fruity olive oil and freshly grated Parmesan (never the pre-shredded stuff!) will make a world of difference. Honestly, the tomato paste is a secret weapon—it deepens the colour and adds a savoury backbone that balances the sweetness of the peppers perfectly.

Serves: 4 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Jarred peppers are your friend. While you can absolutely roast your own peppers, using the jarred variety is a massive time-saver and they work beautifully in this recipe. Just make sure to drain them well and give them a quick rinse to remove any excess brine or vinegar taste.
• Don’t forget the pasta water! This is non-negotiable. The starchy, salty water is the key to making the sauce cling to every single noodle. It transforms the blended pepper mixture from a thin puree into a silky, emulsified sauce. Reserve at least a cup before you drain the pasta.
• To blend or not to blend the garlic? If you have a powerful blender, you can throw the raw garlic in. But if you’re sensitive to the sharp bite of raw garlic, or if your blender isn’t super high-speed, consider sautéing the chopped garlic in the olive oil for just 30 seconds before adding it to the blender. It takes the edge off and adds a lovely, mellow flavour.
• Grate your own cheese. I know, I sound like a broken record, but it matters. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce. A block of Parmigiano-Reggiano or Grana Padano and a microplane will give you a light, fluffy grate that dissolves into the sauce seamlessly.

How to Make Roasted Red Pepper Pasta

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fantastic fresh contrast to the rich, creamy pasta.
• Garlic bread or focaccia — Because you’ll want something to scoop up every last bit of that delicious sauce from the bottom of the bowl. It’s practically a requirement.
• Grilled chicken or shrimp — For a protein-packed version, simply grill some seasoned chicken breasts or shrimp and slice them on top of the pasta. It turns the dish into a complete, hearty meal.

Drinks

• A crisp Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these white wines cut through the creaminess of the sauce beautifully, cleansing the palate between bites.
• A light Italian red like Chianti — If you prefer red wine, a young, fruity Chianti won’t overpower the dish and its acidity will complement the tomato paste and peppers nicely.
• Sparkling water with lemon — A non-alcoholic option that’s just as refreshing. The bubbles and citrus are perfect for balancing the richness.

Something Sweet

• Lemon sorbet — The ultimate palate cleanser. A scoop of sharp, tangy lemon sorbet after this meal feels incredibly refreshing and light.
• Dark chocolate almond biscotti — Something you can nibble on with a cup of espresso. The bitterness of the dark chocolate pairs wonderfully with the meal’s flavour profile.
• Panna Cotta with a berry compote — A creamy, cool panna cotta continues the creamy theme but in a sweet, elegant way, making the whole dinner feel special.

Top Mistakes to Avoid

• Mistake: Skipping the pasta water. This is the number one error. Without the starchy water, the sauce will be thin and slide right off the pasta. The starch is what creates the emulsion, giving you a restaurant-quality cling.
• Mistake: Overcooking the pasta. You want al dente! Mushy pasta will ruin the texture of the whole dish. It continues to cook a little when you toss it with the hot sauce, so err on the side of slightly underdone when you drain it.
• Mistake: Using pre-shredded Parmesan cheese. I’ve messed this up before too, thinking it wouldn’t matter. But it does. It won’t melt properly and can leave a grainy texture in your otherwise silky sauce.
• Mistake: Not tasting as you go. Season in layers. Taste the sauce after blending, then again after adding the cream, and one final time after adding the cheese. Peppers and cheeses have varying salt levels, so your dish might need more or less salt than mine did.

Expert Tips

• Tip: Char your tomato paste. For an even deeper flavour, add the tomato paste to the empty skillet over medium heat for a minute before adding the blended sauce. Let it cook and darken slightly—this caramelizes the sugars and adds a wonderful umami complexity.
• Tip: Add a splash of brine. If you feel the sauce needs a little brightness, add a teaspoon of the brine from the pepper jar or a squeeze of fresh lemon juice at the very end. It wakes up all the flavours.
• Tip: Make it ahead. The sauce can be blended up to 3 days in advance and stored in an airtight container in the fridge. When ready to eat, just reheat the sauce gently in a pan while you cook the pasta.
• Tip: For a smoky twist. Add a pinch of smoked paprika along with the oregano. It enhances the natural smokiness from the roasted peppers and adds another layer of warmth.

FAQs

Can I make this recipe vegan?
Absolutely! It’s very easy to adapt. Simply omit the Parmesan cheese or use a good-quality vegan Parmesan alternative. For the cream, swap it for an equal amount of unsweetened, full-fat coconut cream (which adds a subtle sweetness that works well) or a plain, unsweetened vegan creamer. The rest of the recipe is naturally vegan. Just be sure to check that your pasta brand doesn’t contain egg.

How should I store leftovers, and can I reheat them?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheating is tricky because the pasta tends to absorb the sauce. The best method is to reheat it gently in a skillet over low heat, adding a tablespoon or two of water or milk (or plant-based milk) to loosen the sauce back up. The microwave can work in a pinch, but it often dries it out and makes the pasta mushy.

My sauce is too thin. How can I thicken it?
If your sauce is too thin after blending, let it simmer in the pan for a few extra minutes to reduce and concentrate. If it’s still too thin after adding it to the pasta, create a slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water, then stir it into the sauce in the pan. Let it cook for another minute until thickened. But honestly, the pasta water and cheese usually thicken it perfectly.

Can I use fresh red peppers instead of jarred?
You can, but it requires an extra step. You’ll need to roast 3-4 large red bell peppers until the skins are blackened and blistered. Then, place them in a bowl covered with plastic wrap to steam, which makes the skins easy to peel off. Remove the seeds and stems before using. The flavour will be fantastic, but it does add significant prep time.

What other pasta shapes work well?
You want a shape that can cradle the sauce. Short, sturdy shapes like rigatoni, penne, fusilli, or shells are excellent. Longer shapes like fettuccine, tagliatelle, or pappardelle also work wonderfully because the creamy sauce coats their wide surfaces beautifully. I’d avoid very delicate shapes like angel hair or orzo, as they can get lost or become mushy.