Looking to shake up your weeknight pasta routine? This Roasted Red Pepper Creamy Pasta Sauce is the dreamiest answer. It’s rich, velvety, and perfectly balanced—each forkful bursts with bold yet mellow flavors thanks to tangy roasted peppers, a hint of garlic, luscious cream, and a touch of spice. It’s a sauce that makes your pasta truly unforgettable, and comes together in a flash!
Why You’ll Love This Recipe
- Bold, Bright Flavors: Every bite sings with the sweet-smoky tang of roasted red peppers balanced by a dreamy, velvety cream sauce.
- Quick & Easy: The entire sauce comes together in under 25 minutes—perfect for busy nights when you crave something extra special.
- Versatile: Toss with pasta, spoon over grilled chicken, or use as a dip—this Roasted Red Pepper Creamy Pasta Sauce is a multitasking flavor bomb.
- Restaurant-Quality at Home: Impress your family (and yourself!) with a sauce so decadent it tastes like it came from your favorite trattoria.
Ingredients You’ll Need
The beauty of this Roasted Red Pepper Creamy Pasta Sauce starts with just a handful of pantry staples. Each ingredient brings something unique—tang, spice, creaminess, or aroma—making every spoonful totally irresistible.
- Butter: Lends richness and a silky-smooth texture, creating the perfect foundation for the sauce.
- Marinated Roasted Red Peppers (with some marinade liquid): The star of the show! Marinated peppers bring smoky-sweet flavor and a gorgeous deep red hue.
- Garlic: Adds a cozy, savory bite that makes the sauce sing—fresh is best here.
- Salt & Fresh Ground Black Pepper: These essential seasonings allow all the flavors to shine.
- Dried Basil: A pinch infuses the sauce with subtle herbal notes, echoing classic Italian flavors.
- Heavy Cream: The finishing touch! It transforms everything into a sauce that’s luxuriously silky and utterly comforting.
Variations
Don’t be afraid to make this Roasted Red Pepper Creamy Pasta Sauce your own! There are so many ways to put your personal spin on it, whether you need to meet dietary needs or just want to experiment with new flavors.
- Dairy-Free: Use coconut cream or a splash of cashew milk to achieve luscious creaminess without the dairy.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of smoked paprika with the garlic for a gentle fire.
- Extra Veggies: Sauté a handful of spinach or chopped kale into the sauce for extra greens (and color!).
- Herby Upgrade: Swap dried basil for fresh basil or a sprinkle of oregano to tweak the flavor to your liking.
How to Make Roasted Red Pepper Creamy Pasta Sauce
Step 1: Blend the Peppers and Garlic
Add the marinated roasted red peppers—liquid and all—plus the garlic cloves right into your blender or food processor. Blitz everything until perfectly smooth and a cheerful orangey-red. This base gives the sauce its vibrant color and foundation of flavor.
Step 2: Sauté the Garlic
In a medium saucepan, melt the butter over medium-low heat. Toss in an extra clove of crushed garlic if you love things extra garlicky and sauté until it gets fragrant, just about a minute. You want the garlic golden and aromatic, not browned.
Step 3: Add Puréed Peppers & Season
Pour your blended pepper-garlic mixture into the pan. Sprinkle in a good pinch of salt and cracked black pepper. Let the sauce bubble gently for a couple of minutes, stirring here and there, to thicken and develop a deeper, roasty flavor.
Step 4: Stir in Basil and Cream
Toss in the dried basil. Slowly pour in the heavy cream, watching as the sauce turns irresistibly creamy and slightly pastel. Simmer, stirring often, for 6-10 minutes until it reaches your preferred thickness—the aroma will make your kitchen smell like heaven!
Step 5: Finish and Serve
If using for pasta, add cooked noodles straight to the sauce and let them finish together for a minute or two. Splash in some reserved pasta water to loosen as needed, and don’t forget loads of freshly grated Parmesan on top. That’s it—your Roasted Red Pepper Creamy Pasta Sauce is ready to wow!
Pro Tips for Making Roasted Red Pepper Creamy Pasta Sauce
- Use Marinated Peppers for Depth: The marinade brings deliciously bold, tangy notes you can’t get from plain roasted peppers—don’t skip a splash of that briny liquid!
- Control the Creaminess: Prefer your sauce ultra-rich, or a little on the lighter side? Adjust the amount of cream or sneak in a splash of reserved pasta water to tweak the texture.
- Gentle Simmer for Velvety Results: Cook the sauce over medium-low heat so the cream doesn’t curdle and the flavors have time to meld smoothly.
- Finish Pasta in the Sauce: For restaurant-level results, let your cooked pasta soak in the sauce for that last minute—it absorbs flavor and coats every strand perfectly.
How to Serve Roasted Red Pepper Creamy Pasta Sauce
Garnishes
This Roasted Red Pepper Creamy Pasta Sauce absolutely shines with a shower of freshly grated Parmesan, a sprinkle of chopped basil or parsley, and a crack of black pepper. Try a drizzle of olive oil or a few toasted pine nuts for a bit of crunch and extra flair.
Side Dishes
Pair your pasta with a crisp green salad tossed in a bright vinaigrette or classic Caesar dressing. On the side, warm garlic bread or focaccia make perfect dippers for catching any stray sauce—and let’s be honest, you’ll want every drop.
Creative Ways to Present
Spoon the sauce over grilled chicken, roasted salmon, or even as a vibrant dip for crusty bread or roasted vegetables. For a showy pasta course, swirl the sauced noodles onto plates and top with dollops of ricotta, a few roasted pepper strips, and scatter of microgreens.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Red Pepper Creamy Pasta Sauce in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so it may taste even better the next day!
Freezing
This sauce freezes beautifully. Let it cool completely, then transfer to freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Gently reheat Roasted Red Pepper Creamy Pasta Sauce on the stovetop over low heat, stirring often. Add a splash of cream or milk if it looks too thick. Avoid boiling so the cream stays smooth and silky.
FAQs
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Can I use jarred roasted red peppers that aren’t marinated?
Absolutely! If using plain jarred peppers, add a teaspoon of red wine vinegar or a splash of lemon juice to brighten the sauce. The result will still be delicious, just slightly less tangy.
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Is there a substitute for heavy cream?
Yes—half-and-half, full-fat coconut milk (for a dairy-free option), or even whole milk with a touch of butter can work in a pinch. The texture may be a bit lighter but still creamy and satisfying.
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Can I make this Roasted Red Pepper Creamy Pasta Sauce ahead of time?
Definitely! This sauce can be prepared a day or two in advance and reheated gently before serving. It often tastes even richer after resting as the flavors meld.
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What type of pasta goes best with this sauce?
Tubular pastas like penne, rigatoni, or fusilli work wonderfully, since the sauce clings to every crevice. But honestly? Any pasta is a perfect excuse to make this Roasted Red Pepper Creamy Pasta Sauce!
Final Thoughts
There’s just something magical about this Roasted Red Pepper Creamy Pasta Sauce—it’s cozy, elegant, quick to make, and always feels a little special. If you’re craving a fresh twist on pasta night, don’t wait another minute to try it. I can’t wait to hear how you love it and any personal touches you make!
Print
Roasted Red Pepper Creamy Pasta Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Enough sauce for ½ lb pasta
- Category: Sauce
- Method: Blending, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Red Pepper Creamy Pasta Sauce is a rich and flavorful sauce that is perfect for pasta dishes or as a dip for proteins. The creamy texture combined with the tangy sweetness of roasted red peppers creates a deliciously versatile sauce.
Ingredients
For the Sauce:
- 2 tablespoons butter
- 1 cup marinated roasted red peppers (include some liquid from marinade)
- 3 cloves garlic, crushed/minced
- Salt and fresh ground pepper, to taste
- 1 teaspoon dried basil
- 1 cup heavy cream
Instructions
- Puree peppers/garlic: In a food processor or blender, blend the roasted red peppers, garlic, and marinade until smooth.
- Melt butter: In a small saucepan over medium-low heat, melt the butter.
- Sauté garlic: Add crushed garlic to the melted butter and sauté until fragrant, about 1 minute.
- Add pepper puree: Incorporate the pureed peppers, salt, and pepper. Cook until slightly thickened, stirring occasionally for about 2 minutes.
- Introduce basil and cream: Stir in dried basil and cream. Cook the sauce for 6-10 minutes, stirring occasionally until slightly thickened.
Notes
- Serve with your favorite pasta, proteins, or use as a dip.
- If serving with pasta, mix cooked pasta directly into the sauce for the best results. Add pasta water as needed and top with grated parmesan cheese.
- This recipe yields enough sauce for ½ lb of pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
